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Chicken Meatball Soup with spinach, chicken meatballs, and pasta with a ladle on the side.
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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, Italian
Servings: 6 people
Calories: 350kcal
Author: Stephanie

Ingredients

Meatballs

  • 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

Soup

  • 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.
US Customary - Metric

Instructions

  • 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.

Notes

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.)
Crock Pot Method:
  • Assemble and bake the meatballs as outlined in recipe card above.
  • Transfer to the Crock Pot along with the onions, carrots, celery, garlic, hot sauce, soy sauce, seasonings, broth, and bouillon cube.
  • Cook on high for 4 hours or low for 8 hours.
  • If possible, boil the pasta separately and add it directly to serving bowls. This ensures it doesn't absorb all of the broth if you have leftovers. If needed, add the uncooked pasta to the crock pot and cook on low for 30 minutes. 
  • Stir in the Spinach and heat through until wilted.
  • Stir in the Parmesan cheese and lemon juice and serve!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup freezes very well, be sure to store the soup without pasta and boil fresh pasta for serving.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 350kcal | Carbohydrates: 31g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1621mg | Potassium: 766mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4823IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 3mg