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2 bowls of Chicken Meatball Soup with vegetables, carrots, and kale in a broth.
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5 from 10 votes

Chicken Meatball Soup

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.
Prep Time15 minutes
Cook Time30 minutes
Course: dinner, lunch
Cuisine: American, Italian
Servings: 12 Cups
Calories: 184kcal
Author: Rachel

Ingredients

Meatballs

  • 1 tablespoon Olive Oil plus more for sautéing
  • 1 lb Ground Chicken
  • ¼ cup Grated Parmesan
  • cup Plain Breadcrumbs *See Notes for Italian Breadcrumbs substitute
  • 1 Egg
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • Salt & Pepper to taste

Soup

  • 1 tablespoon Olive Oil
  • 8 cups Chicken Broth
  • 1 Onion diced, about 1 cup
  • 2 stalks Celery diced, about 1 cup
  • 3 Carrots peeled and sliced, about 1-1.5 cups
  • 4-5 Yellow Potatoes peeled, large diced, about 3 cups
  • 3 cups Kale stalks removed, torn into bite sized pieces
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Oregano dried

Instructions

  • In a large mixing bowl combine all ingredients for meatballs with a spoon.
  • Using your hands, form 1.5 inch-sized meatballs, about 2 tablespoons each. Set aside.
  • In a large soup pot heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened (about 7-8 minutes). Add minced garlic and cook until fragrant (about 1 minute).
  • Add chicken stock, potatoes, and oregano to the pot. Turn heat to medium and bring to a simmer. While the soup is coming up to temp, brown the meatballs.
  • 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. You may have to do this in two batches.
  • 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 (165 degrees on an instant thermometer). Alternatively, you can bake the meatballs on a cookie sheet at 350 degrees for about 20 minutes. Baking works best for leftovers so the meatballs don't get waterlogged.
  • Stir in kale. Allow 3-5 minutes to wilt. Season with salt and pepper if desired. Serve warm.

Video

Notes

*If you only have Italian breadcrumbs, that will be fine. Just skip the seasonings in the meatballs. 

Nutrition

Serving: 1cup | Calories: 184kcal | Carbohydrates: 17.6g | Protein: 18.4g | Fat: 6g | Saturated Fat: 2g | Potassium: 677mg | Calcium: 98mg | Iron: 2mg