Chicken Meatball Soup
This Chicken Meatball Soup is a nourishing and flavorful recipe that's ready to enjoy in 30 minutes. The creamy broth and tender veggies provide a variety of textures that perfectly complement the moist chicken meatballs.
I love that this chicken meatball recipe can be adapted for family meals. This will ensure that you will have a rich and delicious chicken meatball and vegetable soup that everyone will go crazy for. Plus, it's lighter and healthier than beef meatballs while still being packed with protein.
Some other fantastic soups that feature chicken and veggies are my ground chicken soup and chicken minestrone.
A Family Favorite Weeknight Soup
I've got a soft spot for tender, homemade meatballs, and this creamy chicken meatball soup is one of my favorites. It's hearty yet wholesome, with ground chicken and plenty of veggies (hello, zucchini!) tucked into every spoonful. And if you crown it with crunchy cornbread croutons, it's a total soup-lover's dream.
Ingredients + Substitutions
- Ground chicken: The base of the chicken meatballs for the soup. Ensure your ground chicken is fully thawed before you get started. If you like, ground turkey is a great substitute as it is just as lean.
- Parmesan cheese: Freshly grated Parmesan cheese is best for flavor and texture. If you have a Parmesan shaker, keep in mind that the flavor won't be as sharp.
- Milk: A splash of milk adds moisture to the meatballs. Any kind of milk will work fine, but I prefer whole milk.
- Veggies: I chose zucchini, onion, celery, and carrots for this soup. If you are not a zucchini fan, try green beans, cauliflower, or broccoli instead.
- Broth: I originally made this soup using low-sodium chicken broth to keep the salt level low. Feel free to try a homemade rotisserie chicken stock if you aren't set on a healthy version.
- Half and half: This is less fat than regular cream, but you can use heavy cream if it's what you have. Either will add that creamy consistency.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Gluten-free: Use gluten-free breadcrumbs in the meatballs and omit the flour for a gluten-free soup recipe. You can use cornstarch or arrowroot flour instead to thicken the soup.
- Dairy-free: Swap the half-and-half for coconut cream, use a plant-based milk in the meatballs, and omit the Parmesan cheese and butter.
- Keto & Low Carb: Try almond flour or crushed pork rinds instead of breadcrumbs in the meatballs, and use cream cheese instead of flour to thicken the soup.
- Add a Grain or Noodles: If you want to bulk up the soup, you can stir in cooked rice, barley, or noodles just before serving the soup.
How to Make Chicken Meatball Soup
Below are the steps needed to prepare this meatball soup. I recommend making sure the oven is preheated to 375 degrees F and a baking sheet is lined with foil and greased with cooking spray before you start prepping.
Step 1: Prepare the meatball mixture. Combine the ground chicken with the other meatball ingredients in a large mixing bowl.
Step 2: Form the meatballs. Once it's well mixed, form 2 tablespoon-sized meatballs and place them on the prepared baking sheet with about ½ inch of space between them.
Step 3: Bake them. Pop the pan in the oven and bake the meatballs for 18-20 minutes or until they are cooked through.
Step 4: Sauté the vegetables. While the meatballs cook, grab a large pot and cook the onions, celery, and carrots in the oil and butter for about 3 minutes. Then, add the zucchini and cook for an additional 3 minutes.
Step 5: Add the garlic and herbs. Stir in the minced garlic and herbs. Allow them to cook about 2-3 minutes or until they become fragrant.
Step 6: Simmer the broth. Add the broth and sprinkle in the salt and pepper. Allow the soup to simmer for about 10 minutes.
Step 7: Prepare and add the cream mixture. Combine the half and half with the flour, and then pour it into the soup. Cook to allow the soup to thicken for 2-3 minutes.
Step 8: Stir in the meatballs. Add your meatballs and allow them to warm for 2-3 minutes in the soup before you serve it.
Lyn's Top Tips
- Shaping the meatballs: If the mixture feels a bit loose and the meatballs won't hold their shape, add a tablespoon more of panko breadcrumbs one at a time until the mixture thickens.
- Even-sized meatballs: Use a scoop or measuring spoon to divide up the meat evenly. If the mixture is sticky, oil your fingers to roll the meatballs.
- Omit the flour for a thinner soup: If you would like a less thick consistency, leave out the flour and just add the half and half on its own.
- Storing leftovers: Store leftover ground chicken vegetable soup in an airtight container for up to 5 days in the fridge or freeze it for up to 3 months. Thaw it overnight in the refrigerator before you reheat it.
- Reheating the soup: To avoid further separation, this creamy soup is best reheated in a saucepan on the stovetop. Reheating it gently will keep the cream from curdling, too.
Soup-er Toppings & Serving Suggestions
There are endless opportunities for sides and starters to pair with this chicken meatball soup. Here are some favorites.
- Enjoy a lovely garden or Caesar salad for dinner, or reheat a cup with a prosciutto sandwich or tomato ricotta toast for lunch.
- Grab a loaf of crusty Italian bread or make some dinner rolls to sop up the extra broth.
- If you are looking for toppings, crushed crackers and crispy onions are so delicious with the flavors in this soup.
Recipe FAQs
You can, if you like. However, I'm a firm believer in homemade meatballs when possible. The flavor and texture are so much better, and you will notice the difference!
Sure! Bake the meatballs as per the directions, then saute the veggies in the Instant Pot. Once you add the broth, pressure cook the soup for 10 minutes. Then, add the half and half and meatballs at the end to thicken and warm up in the soup.
If you use too much milk or not enough breadcrumbs, it can make the meatballs mushy. This can easily be adjusted at the start, simply add a few more breadcrumbs until the mixture holds together. This also happens if you undercook the meatballs. Since they are chicken, they must be fully cooked to an internal temperature of 165° F before you add them to the soup.
If you overwork the meatball mixture, it can make them tough. Overcooking them can do this as well, and will also make them dry.
Sure thing! It stores and reheats great. You can also prepare the meatballs a couple of days in advance to make the process a lot faster. You may even chop the veggies and keep them in the fridge, too.
Chicken Meatball Soup
Equipment
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 garlic clove minced or pressed
- ¼ cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated yellow onion
- ⅓ cup grated Parmesan cheese freshly grated
- 1 teaspoon dried Italian seasoning
- 1 large egg
- 2 tablespoons milk
Vegetable Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery cut into ¼-inch thick slices
- 1 cup chopped carrots cut into ¼-inch thick coins
- 1 small zucchini chopped into ½-inch pieces
- 3 garlic cloves minced or pressed
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 6 cups low-sodium chicken broth
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ cup half-and-half
- 1 ½ tablespoons all-purpose flour
- ¼ cup chopped flat-leaf parsley
- Shredded parmesan cheese to serve
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.
Make the Meatballs
- Add all the chicken meatball ingredients (ground chicken, garlic, breadcrumbs, salt, black pepper, onion, parmesan cheese, Italian seasoning, egg, and milk) to a large mixing bowl. Stir with a wooden spoon or spatula until very well combined.
- Scoop the meatball mixture into balls with a spoon or a 2-tablespoon-size cookie scoop. Place the meatballs on the prepared baking sheet with at least ½-inch between each.
- Bake the meatballs for 18-20 minutes or until cooked through and an internal temperature of 165°F.
Make the Soup
- While the meatballs cook, make the soup. Heat the butter and olive oil in a large soup pot over medium-high heat until the butter has melted. Add the onions, celery, and carrots, and sauté for 3 minutes or until the onions turn translucent.
- Add the zucchini and sauté for an additional 3 minutes.
- Add the garlic and rosemary and sauté for 2-3 minutes, stirring frequently, or until the garlic is fragrant.
- Add the chicken broth, salt, and black pepper. Bring to a simmer and cook uncovered for 10 minutes.
- In a small mixing bowl, whisk the half-and-half and flour together until smooth. Stir the half-and-half mixture into the simmering soup and cook for 2-3 minutes or until lightly thickened.
- Reduce the heat to medium-low. Stir in the cooked meatballs and cook for 2-3 minutes or until heated throughout.
- Season the soup with additional salt and pepper to taste. Serve the soup hot, topped with chopped parsley and shredded parmesan cheese. Enjoy!
