Chicken Meatball Soup

Chicken Meatball Soup is a simple homemade soup recipe that’s perfect for any meal. It’s chock-full of flavors and textures to keep you coming back for more.

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Course: Main Course, Soup

Cuisine: American

Keyword: chicken meatball soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 301kcal

Author: Lyn Croyle

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!

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