Nothing warms the soul quite like a hearty bowl of soup. Chicken Meatball Soup is a classic that combines the savory goodness of chicken with the lightness of a comforting broth. Perfect for a chilly evening or as a quick family meal, this recipe offers the best of both worlds—nutritious and delicious. Here’s everything you need to know to make the ultimate Chicken Meatball Soup, plus answers to common questions about this beloved dish.
Ingredients
For the Chicken Meatballs:
1 pound (450g) ground chicken
1/3 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1/4 cup chopped fresh parsley (or 1 teaspoon dried parsley)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth (low-sodium preferred)
1 cup small pasta (like ditalini or orzo)
2 cups fresh spinach or kale
Salt and pepper, to taste
1 teaspoon Italian seasoning
1 bay leaf
Optional Garnishes:
Freshly grated Parmesan cheese
Chopped fresh parsley
Crusty bread on the side
Step-by-Step Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, onion powder, salt, and pepper.
Mix well until all ingredients are evenly combined but avoid overmixing, as it can make the meatballs dense.
Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet or plate lined with parchment paper. You should get about 20-25 meatballs.
Step 2: Brown the Meatballs
Heat 1 tablespoon of olive oil in a large soup pot over medium heat.
Add the meatballs in batches, searing them on all sides until they develop a golden crust. This step locks in flavor and helps them hold their shape. (They don’t need to cook through completely.)
Remove the meatballs and set aside.
Step 3: Build the Soup Base
In the same pot, add another tablespoon of olive oil.
Sauté the onion, carrots, and celery for about 5 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Pour in the chicken broth, scraping the bottom of the pot to deglaze it and incorporate any browned bits.
Stir in the Italian seasoning and add the bay leaf.
Bring the broth to a gentle boil.
Step 4: Simmer the Soup
Carefully add the browned meatballs back into the pot.
Lower the heat and let the soup simmer for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
Step 5: Add Pasta and Greens
Add the pasta to the pot and cook according to the package instructions (usually about 8-10 minutes).
Stir in the spinach or kale during the last 2-3 minutes of cooking to wilt the greens.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls, ensuring each serving gets a good mix of meatballs, vegetables, and pasta.
Garnish with freshly grated Parmesan cheese and parsley if desired.
Serve hot with crusty bread on the side for a complete meal.
Tips for Success
Use Fresh Ingredients: Fresh herbs, garlic, and quality chicken broth make a significant difference in flavor.
Customize Your Greens: Spinach, kale, or even Swiss chard work well in this soup. Choose what you have on hand.
Pasta Alternatives: For a gluten-free version, swap the pasta for rice or omit it entirely.
Freezing Tip: Make a double batch of meatballs and freeze half for a quick soup option later.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! Chicken Meatball Soup tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
2. Can I freeze Chicken Meatball Soup?
Absolutely. However, it’s best to freeze the soup without the pasta to prevent it from becoming mushy. Cook the pasta separately and add it when reheating. Freeze the soup in airtight containers for up to 3 months.
3. What other vegetables can I add?
This soup is versatile! You can add zucchini, peas, green beans, or even diced potatoes for extra heartiness.
4. Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute and works perfectly in this recipe. Ensure the turkey is not overly lean for moist meatballs.
5. How do I prevent the meatballs from falling apart?
Avoid overmixing the meatball ingredients, and ensure they are browned before adding them to the soup. This helps them hold their shape.
6. Can I make this soup in a slow cooker?
Yes! Sear the meatballs first, then add all ingredients (except pasta and greens) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the pasta and greens during the last 30 minutes of cooking.
Final Thoughts
Chicken Meatball Soup is more than just a meal; it’s a warm hug in a bowl. With its rich flavors, wholesome ingredients, and ease of preparation, it’s bound to become a staple in your home. Whether you’re serving it to family, friends, or simply treating yourself, this soup is a surefire way to bring comfort and joy to the table. So grab your ladle and start cooking—your next favorite dish awaits!
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