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A Bowl of Comfort: Your Ultimate Guide to Homemade Chicken Meatball Soup

A Bowl of Comfort: Your Ultimate Guide to Homemade Chicken Meatball Soup
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This Chicken Meatball Soup is hearty, flavorful, and perfect for lunch, dinner, or meal prep. Tender chicken meatballs, fresh vegetables, and a light pasta in a savory broth make it comforting yet healthy. Serve it on its own or with a slice of crusty bread for a complete meal.

Ingredients

Scale

Chicken Meatballs:

  • 1 pound ground chicken

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup bread crumbs

  • 1/2 cup freshly grated Parmesan

  • 1 egg

Soup:

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 ribs celery, diced

  • 2 carrots, peeled and diced

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 4 cups chicken broth

  • 4 cups water

  • 1 cup small pasta (orzo, stelline, or ditalini)

  • 2 cups spinach, roughly chopped

  • Parmesan cheese, for serving

Instructions

  • Preheat oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.

  • Make meatballs: In a large bowl, combine ground chicken, onion powder, garlic powder, parsley, salt, pepper, bread crumbs, Parmesan, and egg. Mix gently until combined.

  • Form meatballs: Roll mixture into 1-tablespoon balls and place on the prepared baking sheet (about 40 mini meatballs).

  • Bake meatballs: Bake for 15–20 minutes, until cooked through and golden brown (internal temperature 165°F / 74°C).

  • Prepare soup base: While meatballs bake, heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 3–4 minutes until tender. Add garlic and salt, cook 1 more minute.

  • Add liquids and pasta: Pour in chicken broth and water; bring to a boil. Add pasta and cook until al dente. Reduce heat to a simmer if pasta cooks before meatballs are ready.

  • Combine and finish: Add baked meatballs and spinach to the pot. Stir and simmer 5 minutes until spinach is wilted. Adjust seasoning with salt and pepper as needed.

  • Serve: Ladle into bowls and top with freshly grated Parmesan.

Notes

  • Meal prep: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

  • Vegetable boost: Add zucchini, green beans, or peas for extra nutrients.

  • Make smaller meatballs: Mini meatballs cook faster and are easier to eat in soup.

  • Pasta substitute: Use whole wheat, gluten-free, or low-carb pasta depending on your preference.

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