Print

Heartwarming Chicken Meatball Soup You’ll Crave All Winter Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

This Heartwarming Chicken Meatball Soup is a comforting and nutritious dish filled with tender ground chicken meatballs and vibrant vegetables, perfect for cozy winter evenings. The flavorful broth, combined with sautéed carrots and celery, pasta, and fresh spinach, creates a satisfying and hearty meal that the entire family will enjoy.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 bowls
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American

Ingredients

For the Meatballs

  • 1 pound Ground Chicken (can substitute with ground turkey or beef)
  • 1 cup Bread Crumbs (use gluten-free if desired)
  • 1/2 cup Parmesan Cheese (omit for dairy-free or switch to nutritional yeast)
  • 2 cloves Garlic (minced fresh)
  • Salt and Pepper to taste

For the Soup Base

  • 2 cups Carrots (diced, can substitute with zucchini or kale)
  • 2 stalks Celery (diced, can substitute with bell peppers)
  • 6 cups Chicken Broth (use vegetable broth for vegetarian version)
  • 2 cups Water (adjust for desired consistency)
  • 2 tablespoons Olive Oil

For Additional Ingredients

  • 1 cup Small Pasta (e.g., ditalini; opt for gluten-free or omit if desired)
  • 2 cups Fresh Spinach (can substitute with frozen)
  • Optional: Parmesan cheese or fresh herbs for garnish

Instructions

  1. Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, bread crumbs, grated Parmesan, minced garlic, salt, and pepper. Mix until well combined. Form the mixture into small meatballs and set them aside.
  2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced carrots and celery, and sauté for 5 to 7 minutes until the vegetables start to soften and become fragrant.
  3. Cook Meatballs: Gently add the prepared meatballs to the pot with the sautéed vegetables. Cook them for about 5 to 7 minutes, turning occasionally, until they are golden brown on all sides.
  4. Add Broth and Simmer: Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow flavors to meld and the meatballs to cook through.
  5. Cook Pasta and Spinach: Stir in the small pasta and fresh spinach. Continue cooking for an additional 8 to 10 minutes until the pasta is tender and the spinach is wilted.
  6. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with Parmesan cheese or fresh herbs if desired.

Notes

  • This Chicken Meatball Soup is excellent for meal prep and freezes well for future meals.
  • For a dairy-free option, omit Parmesan cheese or substitute with nutritional yeast.
  • Use gluten-free bread crumbs and pasta to make the soup gluten-free.
  • You can substitute ground turkey or beef for the chicken if preferred.
  • If you want a vegetarian version, replace ground chicken with plant-based meat alternatives and use vegetable broth instead of chicken broth.

Find it online: https://zaracooking.com/heartwarming-chicken-meatball-soup-youll-crave-all-winter-recipe/