Description
This comforting Chicken Meatball Soup combines tender ground chicken meatballs simmered in a flavorful broth with vegetables and small pasta, making a hearty and satisfying meal perfect for any day of the year.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg
- 3 tablespoons seasoned bread crumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon poultry seasoning
- 6 cups chicken broth
- 1 cup water
- 4 ounces small pasta (such as small shells, elbows, or mini bow ties)
Instructions
- Prepare the meatball mixture: In a large bowl, thoroughly combine ground chicken, egg, seasoned bread crumbs, onion powder, garlic powder, dried oregano, salt, and black pepper. Mix well and set aside to let the flavors meld.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery, cooking until tender, about 3 minutes. Stir in poultry seasoning and cook for an additional minute to release the flavors.
- Add liquids and bring to boil: Pour in the chicken broth and water, bringing the mixture to a rolling boil over medium-high heat.
- Form meatballs into the soup: Using a small spoon, carefully scoop ½-inch portions of the chicken mixture and drop them directly into the boiling broth. The meatballs do not need to be perfectly round.
- Add pasta and simmer: Once all meatballs are in the pot, add the small pasta. Reduce heat slightly and let the soup simmer, uncovered, for 8 to 10 minutes or until the pasta is tender and the meatballs are cooked through.
- Season to taste: Taste the soup and adjust salt and pepper as needed before serving hot.
Notes
- Using a small spoon to drop the meat mixture directly into the boiling broth saves time and keeps meatballs tender.
- Small pasta shapes such as shells, elbows, or mini bow ties work best for this soup.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute seasoned bread crumbs with gluten-free crumbs and use gluten-free pasta.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
