🥣 Chicken Meatball Soup 🥣
When the weather turns chilly, there’s nothing quite as comforting as a bowl of warm, homemade soup. This Chicken Meatball Soup is the perfect blend of hearty and healthy, featuring tender, flavorful meatballs nestled in a creamy, vegetable-packed broth. It’s a dish that will quickly become a family favorite, offering comfort in every spoonful.
Ingredients:
Chicken Meatballs:
- 1 lb ground chicken 🐔
- ½ cup panko bread crumbs 🍞
- 1 large egg 🥚
- ⅓ cup shredded parmesan cheese 🧀
- 1 teaspoon garlic powder 🧄
- 1 teaspoon onion powder 🌰
- 1 teaspoon kosher salt 🧂
- 2 tablespoons olive oil 🫒
Soup:
- 2 tablespoons butter 🧈
- 1 medium onion, diced 🧅
- 3 medium carrots, peeled and sliced to ½” 🥕
- 3 stalks celery, sliced to ½” 🌿
- 2 cloves garlic, minced 🧄
- 4 tablespoons all-purpose flour 🌾
- 6 cups chicken broth, divided 🍲
- 2 teaspoons Italian seasoning 🌿
- 1 teaspoon kosher salt 🧂
- ½ teaspoon ground pepper 🌶️
- 1 bay leaf 🍃
- ½ cup heavy cream 🥛
- ⅔ cup frozen peas ❄️
- Chopped parsley, to taste 🌿
Instructions:
1️⃣ Make the Meatballs:
Start by preparing the chicken meatballs. In a large bowl, combine the ground chicken, panko bread crumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt. Gently mix the ingredients with your hands until evenly combined. Be careful not to overmix, as this can make the meatballs tough. Form the mixture into approximately 36 mini meatballs, each about 1 tablespoon in size. Place them on a baking sheet and set aside. 🥄
2️⃣ Brown the Meatballs:
Heat a dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add half of the meatballs, or as many as will fit in a single layer. Brown the meatballs for 1-2 minutes per side, turning them 2-3 times to ensure even browning. Remove the meatballs with a slotted spoon and set them aside. Repeat with the remaining meatballs. For a lighter version, you can bake the meatballs separately or simmer them directly in the broth. 🍲
3️⃣ Prepare the Vegetables:
In the same dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté the vegetables, stirring occasionally, until they soften and the onion becomes translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. 🧅🥕🌿
4️⃣ Thicken the Soup:
Sprinkle the flour over the sautéed vegetables. Stir with a rubber spatula to combine, cooking the flour until it turns golden brown, about 2 minutes. This step helps eliminate the raw flour taste and creates a smooth base for the soup. 🌾
5️⃣ Deglaze the Pot:
Pour in ½ cup of the chicken broth, using the rubber spatula to scrape up any browned bits from the bottom of the pot. This deglazing step adds rich flavor to the soup. 🍲
6️⃣ Simmer the Soup:
Add the remaining chicken broth, Italian seasoning, salt, pepper, and bay leaf to the pot. Increase the heat to bring the liquid to a simmer, then reduce the heat to maintain a gentle simmer. Cook for 15 minutes, allowing the flavors to meld and the broth to thicken slightly. 🍃🌿
7️⃣ Finish the Soup:
Remove the bay leaf and discard it. Stir in the heavy cream, then return the browned meatballs to the pot. Add the frozen peas and simmer the soup for about 5 minutes, until the meatballs are cooked through and the peas are tender. 🥛❄️
8️⃣ Serve:
Ladle the soup into bowls and garnish with chopped parsley. Serve immediately and enjoy the comforting warmth of this delicious Chicken Meatball Soup. 🍲🌿
Recipe Notes:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Servings: 6
- Calories: 320 Kcal per serving
This Chicken Meatball Soup is the ultimate comfort food, perfect for a cozy night in or to warm you up after a chilly day. The tender chicken meatballs paired with the creamy broth and hearty vegetables make this soup a wholesome, satisfying meal. Whether you’re cooking for your family or meal-prepping for the week, this soup is sure to hit the spot!
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Chicken Meatball Soup
- Total Time: 60 minutes
- Yield: 6 1x
Ingredients
Chicken Meatballs:
1 lb ground chicken 🐔
½ cup panko bread crumbs 🍞
1 large egg 🥚
⅓ cup shredded parmesan cheese 🧀
1 teaspoon garlic powder 🧄
1 teaspoon onion powder 🌰
1 teaspoon kosher salt 🧂
2 tablespoons olive oil 🫒
Soup:
2 tablespoons butter 🧈
1 medium onion, diced 🧅
3 medium carrots, peeled and sliced to ½” 🥕
3 stalks celery, sliced to ½” 🌿
2 cloves garlic, minced 🧄
4 tablespoons all-purpose flour 🌾
6 cups chicken broth, divided 🍲
2 teaspoons Italian seasoning 🌿
1 teaspoon kosher salt 🧂
½ teaspoon ground pepper 🌶️
1 bay leaf 🍃
½ cup heavy cream 🥛
⅔ cup frozen peas ❄️
Chopped parsley, to taste 🌿
Instructions
1️⃣ Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt. Mix gently with your hands until evenly combined, being careful not to overmix. Form the mixture into approximately 36 mini meatballs, each about 1-tablespoon in size. Set aside on a baking sheet. 🥄
2️⃣ Brown the meatballs: Heat a dutch oven over medium-high heat. Add the olive oil and heat until shimmering. Add half the meatballs (or as many as will fit in a single layer) and brown for 1-2 minutes per side, turning 2-3 times. Remove with a slotted spoon and set aside. Repeat with the remaining meatballs. Alternatively, you can bake the meatballs separately or simmer them in the broth. 🍲
3️⃣ Prepare the vegetables: Add butter to the dutch oven and heat until it melts and foams. Add the diced onion, sliced carrot, and celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8-10 minutes. Add minced garlic and cook for 1 minute more. 🧅🥕🌿
4️⃣ Thicken the soup: Sprinkle flour over the vegetables. Stir with a rubber spatula to work the flour into the vegetables and cook until golden brown, about 2 minutes. This step ensures the “flour” flavor cooks off. 🌾
5️⃣ Deglaze the pot: Pour in ½ cup chicken broth, stirring and scraping the bottom of the pot with a rubber spatula until all browned bits are absorbed. 🍲
6️⃣ Simmer the soup: Add the remaining chicken broth, Italian seasoning, salt, pepper, and bay leaf. Increase heat to bring the liquid to a simmer. Reduce heat to maintain the simmer and cook for 15 minutes to thicken the broth and marry the flavors. 🍃🌿
7️⃣ Finish the soup: Remove the bay leaf. Stir in the heavy cream and return the meatballs to the pot. Add frozen peas and simmer until meatballs are cooked through and peas are defrosted, about 5 minutes. 🥛❄️
8️⃣ Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve immediately. Enjoy! 🍲🌿
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 Kcal