why make this recipe
This chicken meatball soup is warm, light, and quick to make. It feeds a family and uses simple pantry items. If you like hearty bowls, try a similar option like bacon cheddar gnocchi soup for a change of flavor.
introduction
This soup has small chicken meatballs in a clear, tasty broth with mixed vegetables. It cooks fast and feels like comfort food. For a creamier idea to try another day, see creamy chicken tortilla soup.
how to make Chicken Meatball Soup
Follow simple steps to make meatballs and simmer them in broth with vegetables. The meatballs stay soft and the soup stays light. You can keep it plain or add herbs for more taste. If you want a vegetable-forward version, look at this cauliflower soup for inspiration.
Ingredients :
1 pound ground chicken, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic, minced, Salt and pepper to taste, 6 cups chicken broth, 2 cups mixed vegetables (carrots, peas, celery), 1 teaspoon Italian seasoning, Fresh parsley for garnish
Directions :
In a bowl, mix together the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper., Form small meatballs, about 1 inch in diameter, to get approximately 20-25 pieces., Heat a large pot over medium heat and brown the meatballs in a splash of olive oil for about 5 minutes., Pour in the chicken broth and mixed veggies; bring to a boil., Lower the heat and let the soup simmer for about 25 minutes., Stir in the Italian seasoning, taste test, and adjust seasoning if necessary. Garnish with fresh parsley before serving.
how to serve Chicken Meatball Soup
Serve hot in deep bowls. Add a sprinkle of fresh parsley and extra black pepper if you like. For a rich side, serve with buttered bread or a baked potato similar to a copycat Outback potato soup pairing.
how to store Chicken Meatball Soup
Cool the soup to room temperature within two hours. Put it in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating on the stove.
tips to make Chicken Meatball Soup
Handle the meat gently when you form the meatballs so they stay tender. Do not overcook the meatballs when browning; just color them. If you want cream or extra flavor, stir in a little cream at the end or try a protein twist like in this cottage cheese mushroom soup idea for texture notes.
variation (if any)
- Add cooked rice or small pasta to make the soup heartier.
- Use ground turkey instead of chicken.
- Add fresh spinach in the last 5 minutes for extra greens.
FAQs
Q: Can I bake the meatballs instead of browning them in a pot?
A: Yes. Bake at 400°F (200°C) for 10-12 minutes, then add to the simmering broth.
Q: Can I use frozen vegetables?
A: Yes. Add frozen veggies when the broth boils and simmer until they are tender.
Q: Is it okay to make the meatballs ahead?
A: Yes. Make the meatballs, chill or freeze them, then add to the hot broth when ready to cook.
Chicken Meatball Soup
Ingredients
Method
- In a bowl, mix together the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper.
- Form small meatballs, about 1 inch in diameter, to get approximately 20-25 pieces.
- Heat a large pot over medium heat and brown the meatballs in a splash of olive oil for about 5 minutes.
- Pour in the chicken broth and mixed veggies; bring to a boil.
- Lower the heat and let the soup simmer for about 25 minutes.
- Stir in the Italian seasoning, taste test, and adjust seasoning if necessary.
- Garnish with fresh parsley before serving.