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This chicken meatball soup is the ultimate cozy comfort food, packed with tender ground chicken meatballs, loads of hearty vegetables, tender pasta, and a rich, savory broth. It’s a one-pot meal that is both delicious and satisfying.
Anyone who knows me knows that soup is my love language. I could and often do eat soup for at least two meals a day.
I crave hearty veggie-packed soups with filling protein, and this chicken and meatball soup absolutely fits the bill. It’s SO GOOD and so satisfying.
In most of my soup recipes, I lean heavily on dried herbs (I love the Litehouse freeze-dried blends if you can find them), but in this chicken and meatball soup, fresh herbs really get a chance to shine and pack a punch.
If you need to use dried in your own kitchen, use one-third of the amount that the recipe calls for.
Pro Tip/Recipe Notes
- You can use any small(er) pasta that you might have on hand. The overall cooking time will adjust based on the pasta that you use.
- Check the internal temp of the meatballs with a quick-read thermometer to guarantee they’re done. Ground chicken is fully cooked at 165˚F.
- This soup freezes like a boss! Pro tip: freeze in wide-mouth pint mason jars or 1-cup Souper Cubes for easy grab-and-go meals.
Chicken Meatball Soup With Mixed Veggies
Ingredients
Meatballs
- 1/2 cup breadcrumbs {plain or Italian}
- 2.5 tbsp whole milk
- 1 lb ground chicken
- 1 tsp garlic powder
- 1/4 cup onion {finely minced or grated}
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 egg
- 1/2 cup grated Parmesan
- 3 tbsp olive oil
- 1 1/2 tsp fresh parsley {finely chopped}
Soup
- 2 tbsp unsalted butter
- 3 cups carrots {peeled and chopped}
- 1 1/2 cups celery {chopped}
- 1/3 cup white or yellow onion {diced}
- 4 cloves garlic {minced}
- 6 cups chicken stock
- 1 tsp fresh tarragon {finely chopped}{~1/2 tsp chopped if using dried}
- 1/4 cup fresh parsley {finely chopped}{1.5 tsp if using dried}
- 1/2 tsp smoked paprika
- 1/4 tsp dried sage
- 1 cup small pasta {I used ditalini}
- Salt and pepper to taste
Instructions
Make the Meatballs
- Combine breadcrumbs and milk in a bowl. Stir to fully combine and let sit for 3-5 minutes.1/2 cup breadcrumbs, 2.5 tbsp whole milk
- Combine the remaining ingredients in a medium bowl and mix until just combined. Do not overmix.1 lb ground chicken, 1 tsp garlic powder, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 1 egg, 1/2 cup grated Parmesan
- Roll into ~36 small (~1/2 inch) meatballs.
- Heat olive oil over medium-high heat in a heavy-bottomed stockpot or Dutch Oven.3 tbsp olive oil
- Brown the meatballs in batches for 3-4 minutes, turning occasionally. They do not need to be cooked all the way through.
- Transfer meatballs to a plate.
- In the stockpot, add the butter to the remaining olive oil and reduce the heat to medium.2 tbsp unsalted butter
- Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cover and cook until vegetables are starting to soften (~10-15 minutes). Stir occasionally.3 cups carrots, 1 1/2 cups celery, 1/3 cup white or yellow onion
- Add garlic and cook for 1-2 more minutes.4 cloves garlic
- Add the chicken stock, parsley, tarragon, smoked paprika, and sage. Increase the heat to high, and bring the mixture to a gentle boil.6 cups chicken stock, 1 tsp fresh tarragon, 1/4 cup fresh parsley, 1/2 tsp smoked paprika, 1/4 tsp dried sage
- Add the pasta and return the meatballs to the pot. Cook for 1 minute, stirring often.1 cup small pasta
- Reduce the heat to medium, and cook until the egg noodles are al dente (~8 minutes).
- Cook until the noodles are softened and the meatballs are fully cooked (~12 minutes).
- Salt and pepper to taste.Salt and pepper to taste
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
