T
his Chicken Meatball Soup is such a winter winner! It’s simple, tasty, heartwarming, and one recipe that will most certainly be on repeat.
Spoon in hand, you’ll find yourself wrapped in comfort, feeling like you’ve been slow-cooking all day when really, it’s just clever, simple cooking.
This is what I call “soul food made easy.” No complicated steps, no fancy gadgets—just honest ingredients coming together to make something truly satisfying. The meatballs hold their shape without fuss, the vegetables stay tender but not mushy, and the broth? This Chicken Meatball Soup is a flavour powerhouse.
Chicken Meatball Soup Recipe Highlights
30-Minuteish Meal: The only step that takes time is the chopping, so depending on how slow your chopping skills might be (no judgment—chopping can be therapeutic), it will determine how fast or slow you throw this recipe together.
Great for Leftovers or Meal Prep Lovers: The chicken meatball soup recipe yields a generous serving for 4 people or 6 medium servings. Make a big pot because this is the kind of magic you want in your life, fridge or freezer. Perfect for leftovers in the fridge or a ready-made meal straight from the freezer, especially on those hectic evenings when you need a bowl of goodness but don’t necessarily have the time to cook.
One-way ticket to Flavor Town: This soup pleases everyone—from the fussiest eaters to the biggest foodies. The Chicken Meatball Soup is packed with everything good, nutritional, filling, and what makes our tastebuds feel good. It’s simple yet flavorful and feels like a warm hug in your mouth. It’s honestly DIVINE!
So with that said…
There are two kinds of cooks: those who spend hours perfecting every detail and those who make magic happen with a little love and a few shortcuts. Today, tastebud, we’re the latter. Chicken meatball soup is not about perfection—it’s a little cheeky, a little rebellious, and totally delicious.
It’s also a fuss-free dinner option, which means it’s a total winner. No fancy techniques, no weird ingredients, no drama. Just tender meatballs, vibrant veggies, and a broth that warms the belly (my husband said he could drink the broth alone). So if you’re ready to join the chicken meatball game, then get to it. You’ll totally want to be besties!
K’ love you bye
Ingredients
Chicken Meatballs
- 500 grams chicken mince
- ⅓ cup panko breadcrumbs or regular breadcrumbs
- ½ cup parmesan grated, and extra for garnishing
- 3 tbsp fresh parsley finely chopped
- 1 large egg
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp coarse black pepper
- 1 tsp salt
Vegetable Soup
- 4 tbsp olive oil
- 3 medium carrots peeled and diced
- 2 large celery stalks diced, leaves included
- 1 medium onion peeled and diced
- 8 garlic cloves thinly sliced
- 1 medium green chili sliced, optional or more as per personal preference
- 2 medium bay leaves
- 1 tsp smoked paprika
- 1 tsp ground fennel
- 1 tsp dried thyme
- 2 tsp fresh rosemary finely chopped
- ½ tsp coarse black pepper
- 1 tsp salt or salt to taste
- 2 liters chicken or vegetable stock
- 6 medium potatoes peeled and diced
- ½ cup cream
- 1 cup orzo/risoni pasta
Instructions
- Start by mixing the meatballs together by adding the minced chicken, breadcrumbs, parmesan, parsley, egg, onion powder, ground cumin, black pepper and salt. Using your hands, mix until very well combined. Section the meatballs in to approx. 20 meatballs, about 1 heaped teaspoon per meatball. Place on a tray.
- Bring a large saucepan to a medium-high heat. Add oil and evenly spread the meatballs. Place on one side, once browned it'll naturally release from the surface. Flip and brown on the other side, about 1-2 minutes per side. Cook in batches if needed and set aside once browned. Note: the meatballs don't necessarily need to be fully cooked but browning them will deliver additional flavour and colour.
- In the same saucepan, on a medium-high heat, add the chopped carrots, celery and onion, sauté for 3-5 minutes or until softened.
- Add the garlic, chili, bay leaves, smoked paprika, ground fennel, dried thyme, fresh rosemary, black pepper and salt. Sauté for 3-5 minutes.
- Add the chicken stock and cubed potatoes. Stir and simmer, uncovered, on a medium heat until the potatoes are fork tender. Once tender, add the orzo/risioni pasta and stir, ensuring the pasta doesn't stick to the base, about 5-8 minutes.
- Once the pasta has cooked, pour in the cream (you can add more cream if you prefer) and the chicken meatballs. Stir and simmer for another 2-5 minutes, ensuring the meatballs have fully cooked. Salt to taste and serve with freshly grated parmesan. Note: the pasta will continue to swell over time which delivers a thicker more luxurious soup so feel free to allow the soup to stand/rest for 5-10 minutes before serving.
