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Chicken Meatball Soup
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Chicken Meatball Soup

Chicken Meatball Soup - easy and hearty soup loaded with succulent and flavorful chicken meatballs simmered in a chicken broth/soup seasoned with Italian seasoning, Worcestershire sauce and spices. Serve it as it is or add some pasta or your favorite noodles! A favorite even among picky-eater!
Course Main, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 - 6 people
Calories 252kcal
Author Imma

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • ¼ cup minced or grated onion (drained, see notes)
  • 2 garlic cloves , minced
  • 2 tablespoons parsley , finely chopped
  • 2 tablespoons chopped basil
  • cup parmesan cheese , freshly grated
  • 1 egg
  • ¼ cup bread crumbs
  • ½ teaspoon pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon white or black pepper
  • 1-2 tablespoons cooking oil

Chicken Meatball Soup

  • 2 tablespoons cooking oil
  • 1 medium onion , diced
  • 1 tablespoon minced garlic
  • 1 large stalk celery , diced
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 2 tablespoons flour
  • 5-6 cups chicken broth
  • 1-2 tablespoons tomato paste
  • 8 ounce canned diced tomatoes (sub 2 medium tomatoes )
  • 1/2 Tablespoon paprika
  • 1/2 Tablespoon Worcestershire sauce
  • 2 cups sliced ,carrots
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped Italian parsley , if desired
  • Parmesan cheese for serving , if desired
  • salt and pepper
  • Cooked Pasta (optional0

Instructions

  • In a large bowl, mix together the ground chicken , grated onions, garlic , parsley, basil, cheese, egg , bread crumbs, pepper flakes,  salt, white and black pepper.
  • Lightly mix the meatballs with your hands and shape into balls about 28-30 balls – do not over mix. Store covered in refrigerator until needed.
  • Heat up a cast iron or fry pan over medium heat. Add about 1-2 tablespoons oil , add meatballs and brown for about 3-5 minutes on each side. Meatballs will finish cooking in the soup.
  • In a large saucepan or dutch oven add about 2 tablespoons oil bring to medium heat.
  • Add chopped onion, garlic, celery , Italian seasoning and bay leaf. Stir for about 2-3 minutes until translucent. Add flour, stir for another minute.
  • Whisk in 1/2-1 cup of chicken broth, tomato paste, tomatoes, paprika, Worcestershire sauce  and 5 cups chicken broth to the pot; bring to a boil.
  • Stir in meatballs and carrots; reduce heat and simmer to blend all flavors about 18- 20 minutes.
  • Throw in basil in the pot, adjust seasonings, sauce consistency with water/stock and salt.
  • Serve immediately, garnished with parsley and Parmesan, if desired. Serve with cooked pasta or crusty bread ,.

Nutrition

Calories: 252kcal | Carbohydrates: 12g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 806mg | Potassium: 920mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 11.4mg | Calcium: 133mg | Iron: 2.3mg