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Chicken Meatball Soup

Chicken Meatball Soup

This chicken meatball soup is easy to make and sure to satisfy! In this light, yet filling soup, flavorful baked chicken meatballs are combined with onions, carrots, celery, garlic, oregano, tomatoes, orzo and spinach for a wholesome and delicious soup the whole family will enjoy.

 

The ingredients for this meatball soup are affordable, common pantry items. The ground chicken is flavored with onion, garlic, parsley and parmesan cheese. They’re super easy to put together and only take about 20 minutes to bake.

 

As a bonus, this soup takes about one hour from start to finish, so it’s perfect for weeknights!

 

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Chicken Meatballs Ingredients

1 pound Ground Chicken

½ cup Panko Breadcrumbs

2 tablespoons Parmesan Cheese

1 tablespoon Parsley, finely chopped

1 tablespoon Grated or Finely Minced Onion

1 Garlic Clove, minced or grated

1 teaspoon Salt

¼ teaspoon Black Pepper

1 Egg, slightly beaten

The ingredients for chicken meatballs displayed on a white table.

 

Soup Ingredients

1 tablespoon Olive Oil

1 Medium Onion, finely diced

1 Carrot, diced

1 Celery Stalk, diced

2-3 Garlic Cloves, minced

½ teaspoon Dried Oregano

1 (14½ ounce) can Diced Tomatoes (we used fire roasted diced tomatoes)

6 cups Chicken Broth

⅔ cup Orzo, or other small pasta

5-6 ounces Fresh Spinach

Salt, if needed

The ingredients for the soup component displayed on a white table.

 

You will also need

Cooking spray or oil for hands to make it easier to form the meatballs

Baking sheet

Parchment paper

 

Prep Work

The prep work for this soup if fairly easy, but keep in mind that there are ingredients for two components: the meatballs and the soup. I prep everything at the same time and keep the ingredients organized in glass nesting bowls.

 

Start with prepping the ingredients for the meatballs. Use a zester (microplane) to grate the onion and the garlic. A zester is a super useful tool that gets used all the time in my kitchen. Use it to grate garlic, ginger, onions, lemon/lime peel and so much more.

 

If you don’t have a zester, finely mince both ingredients. Then chop the parsley. That’s it for the knife work; the rest is just measuring out ingredients and you can do that when it’s time to form the meatballs.

 

The prep for the soup is just as easy. Dice the onion, carrot and celery – they’re going into the soup at the same time so keep them in the same bowl. Mince the garlic and measure out the rest of the ingredients. Also, give the spinach a really good rinse unless you’re using prewashed.

 

Preheat the oven to 350°F.

 

Alright, now we’re ready to cook!

 

Form the Meatballs

These meatballs are simple to make but forming them can be a little bit of a challenge. I find that the ground chicken is stickier than ground turkey, beef and even sausage.

 

Refrigerating the ground chicken mixture until it is chilled helps with the stickiness. But, what really makes the chicken manageable is coating your hands with oil. Rubbing oil on your hands a few times while forming the meatballs makes the whole process quicker and neater!

 

  • If you have a cooking partner, have them lightly coat your hands with cooking spray every so often.
  • If you’re flying solo, add a little bit of oil to a small bowl and keep it next to your workstation. Help yourself as needed. As a reference, I used olive oil for our meatballs.

 

Add the ground chicken, panko breadcrumbs, parmesan cheese, parsley, 1 tablespoon grated or finely minced onion, 1 garlic clove grated or minced, ½ teaspoon salt, ¼ teaspoon black pepper and the egg to a large bowl.

 

Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients.

 

Lightly coat your hands with oil and form the ground chicken mixture into small balls. Make them about 1 – 1½ inch in diameter.

 

Line a baking sheet with parchment paper to prevent sticking. Place the meatballs on the pan leaving some space between them so they’re not touching. You should get about 24 meatballs.

Small chicken meatballs before cooking, arranged on a baking sheet lined with parchment paper.

 

Bake the meatballs

Bake the chicken meatballs on 350°F approximately 18-20 minutes or until they are fully cooked. They should register at least 165°F on an instant read thermometer.

 

The meatballs are not going to cook for very long in the soup so we want them fully cooked when we add them in.

Cooked chicken meatballs arranged on a baking sheet lined with parchment paper.

 

Start the soup while the meatballs are in the oven

If we time this soup just right, it will be just about done when the meatballs are ready. Then, it’s less than 10 minutes to a delicious, warming soup!

 

Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes, stirring frequently so the onions don’t burn.

 

Next, add the minced garlic and oregano, cook 1 minute while stirring.

 

Stir in the diced tomatoes and the chicken broth, while gently scrapping any bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil. It will take about 3-4 minutes to come to a boil.

 

Once the broth is boiling, lower the heat to medium-low, cover and cook the soup for 10 minutes. Keep it at a simmer to let the flavors come together and get that homemade taste.

 

Add the orzo to the soup, cover the pot and cook for 5 minutes (still on medium-low). Stir the soup occasionally to keep the orzo from sticking to the bottom of the pot.

 

Add the meatballs to the soup, cook covered another 5 minutes, stirring occasionally.

 

Finally, add the spinach to the pot and stir as you add it in. Continue cooking the soup for 2-3 minutes until the spinach is wilted.

 

Taste the soup and add salt if needed. We want to hold off until the end to add extra salt to this soup because the chicken broth and canned tomatoes both contain a good amount already. As a reference we added ½ teaspoon to our soup.

 

Serve and enjoy!

Chicken meatball soup served in a large white bowl.

 

You may also like these soup recipes:

Chickpea Soup

Creamy Butternut squash Soup

Lentil and Andouille Sausage Soup

Lasagna Soup

Turkey Taco Soup

Chicken Egg Noodle Soup

 

Chicken meatball soup in a red dutch oven.
Print Recipe
5 from 1 vote

Chicken Meatball Soup

This chicken meatball soup is easy to make and sure to satisfy!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: chicken meatballs, easy soups, meatballs
Servings: 6
Calories: 273kcal
Author: Elizabeth

Ingredients

Chicken Meatballs Ingredients

  • 1 pound Ground Chicken
  • ½ cup Panko Breadcrumbs
  • 2 tablespoon Parmesan Cheese
  • 1 tablespoon Parsley finely chopped
  • 1 tablespoon Onion Grated or Finely Minced
  • 1 Garlic Clove minced or grated
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 Egg slightly beaten

Soup Ingredients

  • 1 tablespoon Olive Oil
  • 1 Medium Onion finely diced
  • 1 Carrot diced
  • 1 Celery Stalk diced
  • 2-3 Garlic Cloves minced
  • ½ teaspoon Dried Oregano
  • 14.5 ounces can Diced Tomatoes (we used fire roasted diced tomatoes)
  • 6 cups Chicken Broth
  • cup Orzo or other small pasta
  • 5 ounces Fresh Spinach
  • Salt if needed

Instructions

  • You will also need: Cooking spray or oil for hands, baking sheet, parchment paper
  • Preheat 350°F

Form the Meatballs

  • Add the ground chicken, panko breadcrumbs, parmesan cheese, parsley, 1 tablespoon grated onion, 1 garlic clove, 1 teaspoon salt, ¼ teaspoon black pepper and the egg to a large bowl.
  • Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients.
  • Lightly coat your hands with oil and form the ground chicken mixture into balls that are roughly 1 - 1½ inch in diameter.
  • Line a baking sheet with parchment paper. Place the meatballs on the pan leaving some space between them so they’re not touching. You should get about 24 meatballs.

Bake the meatballs

  • Bake the chicken meatballs on 350°F approximately 18-20 minutes or until fully cooked (165°F).

Start the soup while the meatballs are in the oven

  • Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently.
  • Next, add the minced garlic and oregano, and cook 1 minute while stirring.
  • Stir in the diced tomatoes and the chicken broth, while gently scrapping any bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil.
  • Once the broth is boiling, lower the heat to medium-low, cover and cook for 10 minutes. Keep the soup at a simmer.
  • Add the orzo to the soup, cover the pot and cook for 5 minutes (still on medium-low). Stir the soup occasionally to keep the orzo from sticking to the bottom.
  • Add the meatballs to the pot, cover and cook another 5 minutes, stirring occasionally.
  • Add the spinach to the pot and stir as you add it in. Continue cooking the soup for 2-3 minutes until the spinach is wilted.
  • Taste the soup and add salt if needed. As a reference we added ½ teaspoon to our soup.

Notes

If desired, refrigerate the ground chicken mixture for a while before forming the meatballs. Also, rubbing oil on your hands a few times while forming the meatballs makes the whole process quicker and neater!
We want to hold off until the end to add extra salt to this soup because the chicken broth and canned tomatoes both contain a good amount already.

Nutrition

Calories: 273kcal | Carbohydrates: 25g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1498mg | Potassium: 977mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4133IU | Vitamin C: 33mg | Calcium: 114mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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