Chicken and Beef Meatball Soup
Cozy up with a warm bowl of this hearty Chicken and Beef Meatball Soup, a comforting blend of rich flavors and nourishing ingredients. Juicy meatballs made from a perfect mix of ground chicken and beef are seasoned with garlic, Parmesan, and breadcrumbs for a tender bite, then simmered to perfection in a savory broth infused with carrots, celery, and onion. Ditalini pasta adds a delightful texture, while a hint of fresh parsley brightens each spoonful. Ready in under an hour, this soul-soothing soup is ideal for chilly evenings, offering a satisfying one-pot meal the whole family will love. Perfect for meal prep or a dinner-party starter, this recipe balances rustic charm with gourmet appeal.
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 250 grams Ground beef
- 60 grams Breadcrumbs
- 30 grams Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Onion, finely chopped
- 1200 milliliters Chicken broth
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 100 grams Ditalini pasta (or small soup pasta)
- 500 milliliters Water
Instructions
In a large bowl, combine ground chicken, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and ground black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 2.5 cm (1 inch) in diameter, and set aside on a plate.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove them from the pot and set aside.
In the same pot, add diced carrots, celery, and onion. Sauté the vegetables for 5–7 minutes until they soften.
Pour in the chicken broth and water. Bring the liquid to a boil, then reduce the heat to low and add the bay leaf.
Return the meatballs to the pot and let them simmer for 10 minutes.
Add the ditalini pasta to the soup and cook according to the pasta’s package instructions (typically 8–10 minutes) or until tender.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Stir in the fresh parsley, remove the bay leaf, and serve the soup hot.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 7287 mg | 317% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.1 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 742 mg | 57% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
