This One-pot Chicken Meatball soup is very comforting, healthy, flavorful and easy to make. It takes less than 40 minutes to make this soup and I assure you that after trying this soup, you will crave only this version of noodle soup because meatballs make it so much better. Serve it with naan bread for lunch or dinner.
Have a look also at Ground Chicken Meatballs. They are seriously delicious!
Homemade Chicken Meatball Soup
I love homemade Chicken noodle soup, my mom always used to cook it for us and we were lucky to enjoy it every week. Russia is a cold country and temperatures get brutal especially in winter. So this comforting soup was a perfect meal for winter cold days. But even in summer it is an ideal meal, because it is a very light soup that packed with veggies. As my kids are chicken meatballs lovers, I decided to make it with meatballs. Oh,boy! It turned out to be absolutely delicious and more flavorful than traditional chicken noodle soup. My kids finished it the same day and asked for more the next day. Try it today! It comes together in less than 40 minutes.
How to Make Chicken Meatball Soup
- First, you need to prepare ground chicken mixture. Simply grind chicken (for juicier meatballs, use chicken thighs), carrot, onion and garlic in a food processor or stand mixer with a grinder attachment. Then, use your hands to combine the chicken mixture with the remaining ingredients for chicken meatballs (egg, dried parsley, dried oregano, milk, salt and pepper).
- Form balls and fry in batches in a 25 cm/9 inch cast iron casserole. Transfer to a plate and keep aside.
- In the same casserole sauté onion until translucent, add garlic, cook until fragrant, then add carrot and celery and cook for about 3 minutes.
- Add the chicken stock (homemade stock is preferable for a healthier version for kids), return meatballs to the casserole and cook about 8 minutes.
- At the end, stir in the orzo pasta and cook another 8 minutes.
Can I Freeze Chicken Meatball Soup?
Yes! This soup freezes really well. Allow the soup to cool completely, then transfer it to a freezer safe container. Even the freezer bag will work well.
How to thaw the soup?
Put the soup in the refrigerator for 12-24 hours to thaw. Once it is thawed, transfer to a saucepan/ casserole and heat through. But don’t bring it to a boil. You can heat it through in the microwave as well.
Serving Suggestions
Serve it with Naan bread or rye bread.
Are you looking for more ground chicken recipes? Check these!
- Chicken Meatballs Soup with potatoes
- Ground Chicken meatballs
- Creamy Cheesy Chicken Meatball recipe
- Chicken Keema Recipe
- Russian cutlets
- Ground chicken meatballs
If you make this Chicken Meatball Soup be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
CHICKEN MEATBALL SOUP RECIPE
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CHICKEN MEATBALL SOUP
- Total Time: 45 minutes
- Yield: 6 1x
Description
This One-pot Chicken Meatball soup is very comforting, healthy, flavorful and easy to make. It takes less than 40 minutes to make this soup and I assure you that after trying this soup, you will crave only this version of noodle soup because meatballs make it so much better. Serve it with naan bread for lunch or dinner.
Ingredients
FOR THE CHICKEN MEATBALLS
- Chicken thighs/ fillets ( boneless and skinless)- 500 gm / 1 pound
- Garlic cloves -2
- Medium carrot ( chopped)-1
- Milk- 3 tbsp.
- Onion ( chopped)-1
- Egg- 1
- Dried parsley- ½ tsp.
- Dried oregano- ½ tsp.
- Salt- to taste
- Black pepper- to taste
FOR THE SOUP
- Vegetable oil- 2 tbsp.
- Onion ( diced)- 1
- Garlic cloves ( minced)-3
- Large carrots ( peeled & diced)- 2
- Celery stalks ( diced)-2
- Chicken stock- 8 cups
- Orzo pasta ( uncooked)- ½ cup
- Bay leaves- 2
- Rosemary spring - 1
- Juice of 1 lemon
- Fresh parsley ( finely chopped)- 2-3 tbsp.
- Salt - to taste
- Black pepper- to taste
Instructions
- Grind the chicken, onion, carrot and garlic in a food processor or stand mixer with the meat grinder attachment . You can ask your butcher to grind meat for you, then just add grated carrot, chopped onion and minced garlic. Season the mixture with salt and black pepper. Add egg and milk and mix well.
- Shape small meatballs ( ¾- 1 inch each), you will get about 28-30 meatballs.
- In a 25 cm/9 inch cast iron casserole or stockpot, heat vegetable oil, add meatballs and cook until all sides are golden browned, about 3 minutes on medium high heat. Cook meatballs in batches. Transfer to a large plate.
- In the same oil cook onion until translucent, then add garlic and cook until fragrant.
- Add the diced carrot, celery stalks, dried parsley, dried oregano and bay leaves. Continue cooking, stirring occasionally about 3 minutes on low heat.
- Pour the chicken stock into the casserole, return the meatballs, season with salt and pepper. Bring to a boil, reduce the heat, cover the casserole with the lid and cook until chicken meatballs are cooked through and veggies are tender, about 5-8 minutes after boiling.
- Stir in orzo pasta, rosemary spring and cook until orzo is tender, about 8 minutes.
- Add the lemon juice and adjust seasoning.
- Serve with naan or bread.
- Prep Time: 15
- Cook Time: 30
- Category: Soup recipes
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 47.5 g
- Fat: 2 g
- Carbohydrates: 5.2 g
- Protein: 2.3 g
Keywords: chicken meatball soup, chicken soup, chicken recipes, chicken, meatballs
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