Chicken Meatball Soup is a light and savory broth-based soup full of flavorful vegetables, but the star of this one pot meal is the herby Italian chicken meatballs. This recipe is perfect for fall!
Combine meatball ingredients and form into balls.
In a large soup pot heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened. Add minced garlic and cook until fragrant.
Add chicken stock, potatoes, and oregano to the pot. Turn heat to medium and bring to a simmer.
In a skillet over medium heat, add 1-2 tablespoons of olive oil. Add the meatballs and brown on several sides, 2-3 minutes per side.
Toss the meatballs into the pot once it has come to a simmer. Cook for 20 minutes or until potatoes are soft and meatballs are cooked through.
Stir in kale. Allow 3-5 minutes to wilt. Season with salt and pepper if desired. Serve warm.