When it’s chilly outside and you need a soul-warming bowl of comfort, there’s nothing quite like Chicken Meatball Soup. This hearty recipe combines juicy chicken meatballs, tender orzo, aromatic vegetables, and baby spinach in a flavorful broth that hugs you from the inside out. Inspired by Italian kitchens but crafted for busy weeknights, this cozy soup checks all the boxes—comforting, protein-packed, and surprisingly easy to make.
I first made this on a snowy evening with nothing but pantry staples, and it turned out to be one of the most-loved meals at home. The savory aroma, the soft pasta, and the creamy parmesan finish created that magical combination of nourishment and nostalgia.
Let’s dive in and create a pot of this homemade goodness together—your kitchen is about to smell amazing!
Why You’ll Love This Chicken Meatball Soup
- 🍲 Rich, Comforting Flavor – Every spoonful is layered with herby, garlicky depth and savory chicken.
- ⏱ 30-Minute Dinner Win – Quick to prepare and totally weeknight-friendly.
- 💪 High in Protein & Fiber – Ground chicken, spinach, and orzo give you lasting energy.
- 💰 Budget-Conscious Ingredients – Simple pantry staples keep this affordable.
- 🥬 Sneaky Veggie Boost – Even picky eaters devour the spinach.
- 👨👩👧👦 Family-Friendly Favorite – Great for kids and adults alike.
- 🧊 Freezer-Friendly – Makes great leftovers or freezer meals.
- ✨ Versatile Base Recipe – Easily tweak for gluten-free, low-carb, or spicy variations.
Ingredients for Chicken Meatball Soup (with Substitutions)
For the Chicken Meatballs:
- 1 lb ground chicken – Light, lean, and flavorful. Substitute: ground turkey or lean beef.
- 1 egg – Acts as the binder.
- ½ cup Panko breadcrumbs – Adds structure and tenderness. GF option: almond flour or gluten-free crumbs.
- ¼ cup Parmesan cheese – Brings a salty, umami richness.
- 1 tsp garlic powder + 1 tsp onion powder – For aromatic depth.
- ½ tsp salt + ⅛ tsp pepper – Basic but essential seasoning.
For the Soup Base:
- 1 yellow onion, diced – Brings sweetness and base flavor.
- 5 garlic cloves, minced – Intensifies flavor beautifully.
- 1 cup celery + 1 cup carrots, chopped – Classic mirepoix base.
- 2 tbsp olive oil – Used for sautéing and browning.
- 2 tsp Italian seasoning + 1 tsp garlic powder – Earthy spice blend.
- 64 oz chicken broth – Go for low-sodium if you want control over salt.
- 1 cup dry orzo pasta – Soaks up flavor. Sub: ditalini, couscous, or rice.
- 3 handfuls baby spinach – Adds freshness and nutrients.
- ¼ cup Parmesan cheese, grated – Final savory finish.
- Salt & pepper to taste
How to Make Chicken Meatball Soup (Step-by-Step)
Step 1: Prepare the Chicken Meatballs
In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper. Use clean hands or a spoon to mix until just combined—don’t overmix or your meatballs may become tough.
Roll into mini meatballs, about ½ tablespoon in size. This size ensures they cook quickly and evenly.
🧪 Food science tip: Ground chicken has less fat than beef, so the Parmesan and egg help lock in moisture and flavor.
Step 2: Brown the Meatballs
Heat 1 tbsp olive oil in a Dutch oven or deep pot over medium-high. Add meatballs in a single layer. Sear until golden on one side, flip, then brown the other side (2–3 minutes total). Remove and set aside.
Repeat in batches to avoid overcrowding the pan. Browning enhances flavor through the Maillard reaction, giving your Chicken Meatball Soup its rich taste.
Step 3: Build the Flavor Base
In the same pot, add the remaining olive oil. Stir in diced onion, garlic, celery, and carrots. Season with Italian seasoning, garlic powder, salt, and pepper. Cook for 5–6 minutes until the veggies are soft and aromatic.
Step 4: Add Broth & Simmer
Pour in the chicken broth and bring to a gentle boil. Use a wooden spoon to scrape up any browned bits from the bottom—this adds extra flavor.
Once boiling, stir in the orzo and browned meatballs. Lower the heat slightly and simmer for 8–9 minutes until the orzo is al dente.
✅ Optional: Add 1 cup of water if the soup seems too thick. The orzo absorbs broth as it cooks.
Step 5: Finish with Spinach & Cheese
Turn the heat to low. Stir in baby spinach and Parmesan cheese. Taste and adjust seasoning. Simmer for 2–3 more minutes until the spinach wilts.
Serve piping hot with fresh cracked black pepper and crusty bread.
Pro Tips for the Best Chicken Meatball Soup
🧠 How do you keep chicken meatballs from falling apart?
Use breadcrumbs + egg for binding and mix gently. Overworking the mixture creates dense meatballs.
🥄 Should you brown chicken meatballs first?
Yes! Browning boosts flavor, creates a crust, and helps them hold their shape in the soup.
🍜 Can I use frozen meatballs?
If you’re short on time, yes. But homemade meatballs add unmatched flavor and texture.
Best Ways to Serve This Soup
- Serve with sourdough or garlic bread for dipping
- Add a side of Caesar or arugula salad for a complete meal
- Top with extra Parmesan or a drizzle of olive oil
- Pair with a crisp white wine or herbal tea on cold nights
🧭 Try it with: Homemade Croutons for Soup or Parmesan Roasted Asparagus
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Protein | 28g |
| Carbs | 26g |
| Fat | 16g |
| Fiber | 4g |
| Sodium | 680mg |
| Calcium | 160mg |
Values are estimates and may vary based on exact ingredients used.
Storage & Leftovers
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 3 months.
- Reheat: Gently reheat on stovetop or microwave. Add a splash of water or broth if it thickens too much.
Frequently Asked Questions (FAQs)
Can I make Chicken Meatball Soup ahead of time?
Yes, and it tastes even better the next day! Store meatballs separately if you want to avoid over-softening.
Can I use another pasta instead of orzo?
Absolutely. Try couscous, ditalini, or small shells.
How do I make this gluten-free?
Use GF breadcrumbs for the meatballs and substitute orzo with rice or quinoa.
Is this soup good for weight loss?
Yes, it’s high in protein and fiber, making it filling while being moderate in calories.
Variations of Chicken Meatball Soup
- Creamy Version: Stir in ½ cup heavy cream or coconut milk for a luscious twist.
- Spicy Twist: Add red chili flakes or hot sauce for a fiery upgrade.
- Italian-Style: Add diced tomatoes and basil for a Tuscan flair.
- Asian-Inspired: Swap Italian seasoning for ginger, lemongrass, and miso.
- Low-Carb: Skip the orzo and use cauliflower rice instead.
Conclusion: A Bowl Full of Warmth & Nourishment
Whether you’re fighting off a cold, feeding a hungry family, or just craving something cozy and wholesome, this Chicken Meatball Soup is your answer. The blend of homemade flavors, comforting textures, and nourishing ingredients makes this recipe one you’ll return to again and again.
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Cozy & Nourishing Chicken Meatball Soup (Family Favorite!)
Description
Chicken Meatball Soup is a hearty, healthy, and delicious soup recipe! Made with tiny bite-sized chicken meatballs, tender orzo pasta, baby spinach, and aromatic vegetables … this homemade soup is brothy, flavorful, light, and simmered to perfection. The whole family will love this cozy and comforting meal!
Ingredients
Chicken Meatballs
1 lb ground chicken
1 egg
1/2 cup Panko breadcrumbs
1/4 cup parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
Soup
1 yellow onion, diced
5 fresh garlic cloves, minced
1 cup celery, chopped
1 cup carrots, chopped
2 tbsp olive oil
2 tsp Italian seasoning
1 tsp garlic powder
64 oz chicken broth
1 cup dry orzo pasta
3 large handfuls baby spinach
1/4 cup parmesan cheese, grated
Salt & pepper
Instructions
Start by preparing the meatballs. Add the ground chicken, egg, Panko breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, and pepper to a large bowl. Combine thoroughly.
Roll the chicken mixture into small meatballs, about 1/2 tbsp in size. I like to then place the chicken balls on a sheet pan while I prepare to brown them.
Next add 1 tbsp olive oil to the bottom of a large pot or dutch oven over medium high heat. Add the meatballs in a single layer. Brown on one side, flip, then brown on the other. Since the meatballs are small, this should only take about 2-3 minutes. Then remove them and set aside. You may have to do multiple batches depending on the size of your soup pot.
Add the onion, garlic, celery, and carrot to the same pot. Add in Italian seasoning, garlic powder, and the remaining olive oil as well. Sauté for a few minutes until soft and fragrant. Add salt and pepper to taste.
Next add the chicken broth and bring to a boil.
Then add the orzo pasta and the browned meatballs to the soup. Combine. Cook for 9 minutes or until the small pasta is al dente. You don’t want the orzo to be too soft because it will continue to cook. You can also add 1 cup of water at this point if you feel the soup needs more liquid.
Turn the heat to low then add in the baby spinach and parmesan cheese. Add salt and pepper to taste. Combine and let simmer for another few minutes.
Serve and enjoy!