Chicken Meatball Soup Recipe

This tender, savory Ground Chicken Meatball Soup is made with parmesan-infused chicken meatballs, fresh spinach, and acini de pepe pasta, ready in just 45 minutes. The rich broth deepens in flavor as the meatballs simmer gently alongside carrots and celery. I love making a double batch of this comforting meal to freeze for busy weeknights.

Why This Classic Works

I used to struggle with dry chicken meatballs until I realized the importance of panade. Soaking breadcrumbs in a splash of milk before mixing keeps the ground chicken incredibly moist and tender, preventing that rubbery texture that often ruins lean poultry.

Another lesson I learned is not to over-boil the soup once the meatballs are in. A gentle simmer cooks them through perfectly without breaking them apart or making them tough.

Jump to Recipe

Ground Chicken Meatball Soup Ingredients

For the Meatballs:

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced into rounds
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1/2 cup acini de pepe or orzo pasta
• 3 cups fresh spinach
• 1 Parmesan rind (optional)

How To Make Ground Chicken Meatball Soup

1. Prepare the Panade: Mix breadcrumbs and milk in a small bowl and let sit for 5 minutes to hydrate.
2. Form the Meatballs: Combine ground chicken, soaked breadcrumbs, parmesan, egg, garlic, and seasonings in a large bowl, then gently roll into small, walnut-sized meatballs.
3. Sauté Vegetables: Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery, cooking for 5-7 minutes until softened.
4. Simmer Broth: Pour in the chicken broth and add the parmesan rind if using, bringing the liquid to a boil before reducing to a steady simmer.
5. Cook Meatballs and Pasta: Drop the meatballs carefully into the simmering broth along with the pasta, cooking for 10-12 minutes until meatballs are cooked through and pasta is tender.
6. Add Greens: Remove the pot from heat and stir in the fresh spinach, allowing it to wilt in the residual heat for 1-2 minutes before serving.

Recipe Tips

• Don’t Overmix: Mix the meatball ingredients until just combined to keep them light. Overworking the meat results in tough, dense meatballs.
• Wet Your Hands: Keep a small bowl of water nearby to wet your hands while rolling; this prevents the sticky chicken mixture from clinging to your skin.
• Adjust the Pasta: If you plan to freeze leftovers, cook the pasta separately and add it to bowls individually so it doesn’t get mushy in storage.

What To Serve With Ground Chicken Meatball Soup

Serve this soup with a slice of crusty garlic bread or focaccia to soak up the savory broth. A crisp green salad with a sharp lemon vinaigrette also pairs perfectly to cut through the richness of the parmesan and meat.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing works best without the pasta, as noodles can become soggy when reheated, but the meatballs and broth freeze beautifully for up to 3 months.

FAQs

Can I bake the meatballs first?
Yes, you can bake them at 400°F for 15 minutes if you prefer them browned. Add them to the soup during the last 5 minutes of cooking just to heat through.

What if I don’t have ground chicken?
Ground turkey is an excellent substitute and works exactly the same way in this recipe. You can also use bulk mild Italian sausage for a richer flavor profile.

Do I have to use pasta?
No, you can omit the pasta for a low-carb version or swap it for white beans or diced potatoes. Adjust cooking times slightly to ensure potatoes are tender.

Nutrition

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 22g
• Protein: 26g

Try More Recipes:

• Creamy Cajun Chicken Pasta Soup Recipe
• Chicken Noodle Soup Recipe
• Chicken Vegetable Soup Recipe