Chicken Meatball Soup
This Chicken Meatball Soup is easy to make with juicy baked chicken meatballs, spinach, and pasta in a flavorful broth with carrots, onions, and celery. Parmesan cheese and fresh lemon juice adds the perfect finishing touch!
- 1 lb. ground chicken
- ½ cup Italian breadcrumbs
- 3 tablespoons half and half (can sub milk)
- 1 egg (whisked)
- 3 tablespoons Parmesan cheese (grated)
- 3 cloves garlic (minced)
- 1 teaspoon EACH: Italian seasoning, salt, onion powder
- 2 tablespoons butter
- 1 yellow onion (diced)
- ¾ cup carrots (sliced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoon EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon EACH: dried thyme, ground sage, pepper
- 7 cups chicken broth
- 1 chicken bouillon cube
- 3/4 cup ditalini pasta (uncooked. See notes)
- 4 cups baby spinach
- ¼ cup Parmesan cheese (freshly grated)
- Juice from 1 lemon (about 2 tbsp.)
- Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough. Measure out remaining ingredients before beginning.
- Preheat oven to 400° F.
- Roll the meat mixture into 1-inch meatballs (no larger), and transfer to a light-colored, lightly greased baking sheet. Bake for 11 minutes. Broil at 475° F for up to 1 minute to add a little more color. Remove and use a spatula to transfer to a plate.
- Meanwhile, melt the butter in a soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes, stirring periodically. Add the garlic, soy sauce, hot sauce, and seasonings and cook for 2 minutes.
- Add the chicken broth and chicken bouillon cube. Bring the soup to a boil, then reduce to a simmer.
- Add the meatballs and simmer gently while you boil the pasta separately until al dente. Drain and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage and can become mushy.)
- Add the spinach to the soup and let it wilt, about 3-4 minutes.
- Remove from heat and stir in the Parmesan cheese and lemon juice. Ladle into serving bowls and serve.
This Chicken Meatball Soup is easy to make with juicy baked chicken meatballs, spinach, and pasta in a flavorful broth with carrots, onions, and celery. Parmesan cheese and fresh lemon juice adds the perfect finishing touch!
Chicken Meatball Soup
You just can’t beat the amazing flavors in this Chicken Meatball Soup! These juicy meatballs bake in the oven while a mirepoix (onions, carrots, & celery) is prepared along with garlic, flavor enhancers, seasonings, and a savory broth. Spinach packs in the nutrition and pasta makes this dish complete!
The best part? It’s stove top and Crock Pot friendly!
How to Make It
Combine the meatball ingredients in a large bowl and roll into 1-inch balls. Bake on a light colored baking sheet at 400° F for 11 minutes.
Meanwhile, soften onions, carrots, and celery in butter. Add garlic, hot sauce, soy sauce, and seasonings. Add the chicken broth and bring the soup to a boil, then reduce to a simmer and add the meatballs. Boil the pasta separately until al dente and drain.
Add the spinach and cook until wilted. Add the Parmesan cheese and lemon juice. Add the pasta to the soup pot if leftovers are not anticipated. Otherwise, add the pasta to serving bowls and ladle the soup on top. Store leftover pasta and soup in separate containers. Serve!
Pro Tips Pasta: Cook the pasta separately and add it directly to serving bowls. Otherwise, the pasta becomes mushy and continues to absorb the broth upon standing. Other great pasta options include small shells, orecchiette, acini de pepe, pastina, and orzo. Leftover rice may also be used! Flavor Enhancers: The soy sauce, hot sauce, and mustard powder are flavor enhancers that can’t be tasted outright. I use Frank’s Hot Sauce. Parmesan: I serve this soup with freshly grated Belgioioso Parmesan cheese. If possible, add the rind from the cheese to the soup while it simmers for even more flavor! Lemon Juice: Freshly squeezed has much more flavor than bottled. It adds a subtle pop of flavor and brightens up the soup without being too overpowering. Kale can be used instead of spinach, it’ll need a few extra minutes of simmering time. You can make your own ground chicken by placing cubes of chicken breasts in a food processor and pulsing to the right consistency. (You’ll need about 2 small chicken breasts for a pound.)