This cozy chicken meatball soup is made with spoon-dropped meatballs, hearty veggies, and pasta that come together in a warm, savory broth. It’s the kind of easy, from-scratch recipe that tastes like it simmered all day
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Holly’s Recipe Highlights
- Flavor: A light, savory broth with hints of garlic and herbs, juicy chicken meatballs, hearty veggies, and cozy pasta.
- Time Saving Tip: Put the ground chicken mixture into a zippered bag and cut the corner off to pipe meatballs directly into the soup.
- Serving Suggestions: I love serving this with some dinner rolls, a handful of crackers, or a simple fresh salad.
Easy Ingredients and Variations
- Ground Chicken: Any ground chicken will work, or swap for ground turkey or pork. To keep the meatballs tender, gently mix and simmer (not a hard boil) once the meatballs are in.
- Bread Crumbs: Seasoned bread crumbs add flavor and help keep the meatballs soft. If using plain breadcrumbs, add a pinch of Italian seasoning for extra flavor.
- Seasoning: Swap the poultry seasoning for thyme and sage if you like.
- Pasta: Small pasta shapes, like shells, elbows, or mini bow ties, cook quickly in the broth. If planning leftovers, prepare the pasta separately to keep it from getting soggy.
- Variations: Stir in some spinach or kale at the end until just wilted, finish with a squeeze of lemon to brighten the flavors, and top each bowl with a sprinkle of Parmesan for a savory touch.
Your Simple Soup Game Plan
- Combine the ground chicken mixture and set aside (full recipe below).
- In a pot, sauté the onion, carrot, celery, and poultry seasoning.
- Add water and broth to the pot. Bring to a boil.
- Drop in meatballs and simmer. Season with salt and pepper.
Leftovers That Stay Cozy
Keep leftovers in an airtight container in the refrigerator for up to 4 days. It is best to store the pasta separately. It will keep in the freezer (without the pasta) for up to 3 months.
Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat. Add a splash of water or broth if it’s too thick, and add fresh pasta.
Cozy Soup Night Lineup
Did you enjoy this Chicken Meatball Soup Recipe? Leave a comment and rating below.
Equipment
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 large egg
- 3 tablespoons seasoned bread crumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 large carrots chopped
- 2 ribs celery chopped
- ½ teaspoon poultry seasoning
- 6 cups chicken broth
- 1 cup water
- 4 ounces small pasta such as small shells, elbows, or mini bow ties
Instructions
- In a large bowl, mix together ground chicken, egg, bread crumbs, onion powder, garlic powder, oregano, salt, and pepper. Set aside.
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook until tender, about 3 minutes. Stir in the poultry seasoning and cook for 1 more minute.
- Add the chicken broth and water to the pot, and bring to a rolling boil.
- Use a small spoon* to scoop ½-inch bits of the chicken mixture directly into the boiling broth. The meatballs do not have to be rolled or round.
- Once all the meatballs are added, add the pasta*. Let the soup simmer uncovered for 8 to 10 minutes or until the pasta is tender and the meatballs are cooked through.
- Taste the soup and add salt and pepper as needed.
Notes
Shortcut Meatballs: Combine the meatball mixture as directed and transfer to a freezer bag or piping bag, snip off the corner, and squeeze them directly into the broth.
Frozen Meatballs: The homemade meatballs can be replaced with 16 ounces of small frozen meatballs. Simmer for 5 minutes before adding the pasta.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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