Chicken Meatball Soup with Pasta
Warm your soul with a comforting bowl of Chicken Meatball Soup with Pasta, a hearty one-pot wonder that’s perfect for weeknight dinners or cozy weekends. Succulent homemade chicken meatballs, infused with garlic, parsley, and Parmesan, are simmered to perfection in a flavorful broth enriched with tender carrots, celery, and onion. A handful of pasta adds a satisfying bite, while fresh spinach and a splash of lemon juice brighten this nourishing meal. Ready in under an hour, this easy yet impressive dish is perfect for the whole family. Serve it steaming hot with a sprinkle of Parmesan for a wholesome, Italian-inspired experience that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 60 grams Breadcrumbs
- 30 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 large Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 1.5 liters Chicken broth
- 1 leaf Bay leaf
- 0.5 teaspoon Dried thyme
- 120 grams Small pasta (e.g., ditalini or orzo)
- 60 grams Spinach leaves, chopped
- 1 tablespoon Fresh lemon juice
Instructions
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 1/2 inches in diameter, and place them on a plate or tray.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, cooking them until lightly browned on all sides, about 5 minutes. Remove the meatballs from the pot and set them aside. They do not need to be fully cooked at this stage.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, sliced carrots, and celery over medium heat until softened, about 5 minutes.
Pour the chicken broth into the pot and stir in the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
Add the browned meatballs back to the pot and let them simmer in the broth for 10 minutes.
Stir in the pasta and cook until tender, following the package instructions, generally about 6–8 minutes.
Once the pasta is cooked, add the chopped spinach leaves and simmer for another 2–3 minutes until wilted.
Stir in the fresh lemon juice to brighten the flavor. Taste the soup and adjust seasonings with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot with extra grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 8022 mg | 349% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 24.6 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 827 mg | 64% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5697 mg | 121% | |
*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.
