31+ Mouthwatering Chicken Meatball Soup Recipes You’ll Love

There’s something incredibly comforting about a steaming bowl of chicken meatball soup.

Whether it’s a chilly winter day or you just need a hearty, wholesome meal, these soups offer the perfect balance of savory flavors, tender meatballs, and nourishing ingredients.

Chicken meatball soup is versatile, and with the right combination of spices, vegetables, and broths, it can be transformed into endless variations to satisfy every craving.

In this blog, we’ve rounded up over 31 chicken meatball soup recipes that range from creamy and comforting to vibrant and fresh.

No matter what flavor profile you prefer, you’re sure to find a recipe that will keep you coming back for more

31+ Mouthwatering Chicken Meatball Soup Recipes You’ll Love

Chicken meatball soup is the epitome of comfort food, offering a delicious and filling meal that can be tailored to your taste preferences.

With over 31 recipes to choose from, you can explore different ingredients, textures, and flavors to create your perfect soup.

Whether you prefer classic chicken meatballs with vegetables, a spicy Thai-inspired version, or a creamy Italian-style soup, there’s no shortage of ways to enjoy this dish.

So, grab your apron, get your ingredients ready, and dive into these mouthwatering chicken meatball soup recipes—you’re sure to find a new favorite in the mix!

Chicken Meatball Soup with Lemon and Dill

This vibrant and refreshing chicken meatball soup is a delightful blend of tender chicken meatballs, bright lemon, and fragrant dill. The addition of fresh herbs and lemon juice gives the soup a light and aromatic quality, perfect for a cozy meal. It is both hearty and wholesome, with a slightly tangy flavor that’s balanced by the richness of the chicken meatballs. Ideal for any season, this soup is not only satisfying but also full of healthy ingredients.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp parsley, chopped
• Salt and pepper to taste
• 6 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, chopped
• 1 lemon, juiced and zested
• 1 tbsp fresh dill, chopped
• Olive oil for cooking

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
2. Heat a tablespoon of olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
4. Pour in the chicken broth and bring to a simmer. Add the cooked meatballs back into the pot. Let the soup simmer for 15-20 minutes until the meatballs are cooked through and the flavors meld.
5. Stir in the lemon juice, lemon zest, and fresh dill. Season with additional salt and pepper to taste.
6. Serve hot, garnished with extra dill or a squeeze of lemon.

This chicken meatball soup with lemon and dill is a revitalizing dish that offers a comforting yet light meal. The juicy, savory meatballs paired with the fresh, citrusy notes of lemon and the herbal aroma of dill create a perfect balance of flavors. It’s a fantastic choice for a quick weeknight dinner or a weekend gathering, leaving you both nourished and satisfied. The soup also keeps well for leftovers, allowing the flavors to deepen and intensify over time.

Spicy Chicken Meatball Soup with Rice

Packed with flavor and heat, this spicy chicken meatball soup brings a kick to your meal. The addition of rice adds heartiness and texture, making this soup filling and satisfying. The chicken meatballs are seasoned with spices like cumin, paprika, and chili powder, complementing the broth’s warmth. A perfect balance of spicy, savory, and earthy flavors, this soup is ideal for cold weather or when you’re craving something with a little more zest.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup cooked rice
• 1 onion, chopped
• 2 carrots, peeled and diced
• 1 poblano pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic, cumin, paprika, chili powder, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, ensuring they are golden on all sides. Remove and set aside.
3. In the same pot, add the onion, carrots, and poblano pepper. Cook for about 5 minutes, stirring occasionally until the vegetables soften.
4. Add the diced tomatoes (with juice) and chicken broth, bringing the mixture to a boil.
5. Lower the heat to a simmer and return the meatballs to the pot. Let the soup simmer for 15-20 minutes until the meatballs are cooked through.
6. Stir in the cooked rice and cook for an additional 5 minutes to allow the rice to absorb the flavors of the broth.
7. Taste and adjust seasoning, adding more chili powder or salt if desired.
8. Serve the soup garnished with fresh cilantro for a pop of color and flavor.

This spicy chicken meatball soup with rice is a bold and satisfying dish that combines the smoky heat of spices with the comforting texture of rice. Each spoonful is packed with layers of flavor, from the savory chicken meatballs to the warmth of cumin and chili powder. It’s a great option for those who enjoy a spicy kick in their meals, and the addition of rice makes it an all-in-one dish that’s perfect for a filling dinner. The soup is easy to make, and leftovers only get better as the flavors develop over time.

Creamy Chicken Meatball Soup with Spinach

This creamy chicken meatball soup is a rich and comforting bowl of goodness. With tender meatballs, fresh spinach, and a velvety broth, this soup has a luxurious feel without being overly heavy. The creamy base is made with a blend of milk and chicken broth, giving it a smooth texture that complements the hearty chicken meatballs. The spinach adds a burst of color and freshness, balancing the richness of the soup. It’s perfect for a cold evening or when you want to indulge in a creamy, satisfying soup.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup milk (whole or 2%)
• 2 cups fresh spinach, chopped
• 2 carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, cooking them for about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for 3-4 minutes, until fragrant and soft.
4. Add the carrots and cook for an additional 5 minutes.
5. Pour in the chicken broth and milk, bringing the mixture to a boil. Reduce the heat to a simmer and return the meatballs to the pot. Let the soup simmer for 15 minutes, until the meatballs are fully cooked.
6. Stir in the fresh spinach and cook for 2-3 more minutes until wilted.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with extra Parmesan cheese if desired.

The creamy chicken meatball soup with spinach is a perfect blend of comfort and nutrition. The smooth, creamy broth envelops the savory chicken meatballs, while the spinach provides a touch of freshness and color. This soup is indulgent without being overly rich, offering the satisfaction of a creamy dish balanced by the lightness of the spinach. It’s an excellent choice for a cozy dinner or to impress guests with something that feels special yet easy to prepare. The soup also stores well, making it a great option for meal prepping.

Chicken Meatball Soup with Sweet Potatoes and Kale

This wholesome chicken meatball soup is packed with nourishing ingredients like sweet potatoes, kale, and lean chicken meatballs. The sweetness of the potatoes balances the savory meatballs, while the kale adds a hearty texture and a nutritional boost. The broth is simple yet rich, made from chicken stock and a few seasonings to let the vegetables and meatballs shine. It’s a warm and satisfying soup that feels like a meal in a bowl, perfect for any day when you need something filling and healthy.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 cups chicken broth
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix the ground chicken, breadcrumbs, egg, Parmesan, garlic powder, salt, and pepper. Form into small meatballs about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
5. Pour in the chicken broth, add thyme, and bring the soup to a boil. Once boiling, reduce the heat to a simmer and add the meatballs back into the pot.
6. Simmer for 15-20 minutes until the meatballs are cooked through and the sweet potatoes are tender.
7. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
8. Taste and adjust seasoning if needed.
9. Serve hot, garnished with additional Parmesan if desired.

This chicken meatball soup with sweet potatoes and kale is a hearty, flavorful, and nutritious dish that is perfect for both comfort and nourishment. The balance between the savory chicken meatballs and the natural sweetness of the sweet potatoes makes each spoonful a treat. The kale adds both color and a dose of vitamins, making this soup not only delicious but also wholesome. It’s an ideal choice for a family meal, and the leftovers are just as delightful the next day.

Chicken Meatball Soup with Corn and Zucchini

This light and summery chicken meatball soup combines the sweet crunch of corn and the delicate texture of zucchini with savory chicken meatballs. The broth is lightly seasoned, letting the natural flavors of the vegetables and meatballs shine. The addition of corn provides a burst of sweetness, while zucchini adds freshness and a soft bite. This soup is perfect for a lighter, easy-to-make meal that doesn’t compromise on flavor or comfort.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 2 zucchinis, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin

Instructions:

1. In a bowl, mix the ground chicken, breadcrumbs, egg, cilantro, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes, then remove them and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the cumin and cook for another minute to bring out the flavor of the spice.
5. Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer and add the meatballs back into the pot.
6. Add the corn and zucchini, then simmer for about 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro for an extra burst of flavor.

This chicken meatball soup with corn and zucchini is a light yet satisfying dish that delivers bright, fresh flavors. The corn adds a natural sweetness, while the zucchini keeps the soup fresh and delicate. The chicken meatballs add the perfect amount of protein and flavor, making this a well-rounded and easy-to-make meal. It’s a great choice for a lighter dinner or a quick lunch, and it’s perfect for when you want something both nutritious and comforting.

Chicken Meatball Soup with Mushrooms and Orzo

This rich and flavorful chicken meatball soup with mushrooms and orzo combines savory chicken meatballs, earthy mushrooms, and tender pasta for a filling and comforting meal. The mushrooms add depth and umami to the broth, while the orzo pasta provides a chewy texture that complements the meatballs. It’s a hearty, cozy soup that’s perfect for chilly nights, offering a satisfying combination of flavors and textures in each bowl.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup chopped parsley
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme

Instructions:

1. In a bowl, mix the ground chicken, breadcrumbs, egg, parsley, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion, garlic, and mushrooms until softened, about 5 minutes.
4. Add the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer and return the meatballs to the pot.
5. Add the thyme and orzo, then simmer for 10-15 minutes until the meatballs are fully cooked and the orzo is tender.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with additional parsley or Parmesan cheese if desired.

This chicken meatball soup with mushrooms and orzo is a hearty, comforting dish that combines the best of savory, earthy flavors with the satisfaction of tender meatballs and orzo. The mushrooms deepen the flavor of the broth, while the orzo adds a nice chewiness that pairs perfectly with the meatballs. It’s a wonderful choice for a satisfying dinner, and the rich, flavorful broth makes this soup a stand-out. Perfect for any occasion, this soup will keep you warm and full all night long.

Chicken Meatball Soup with Tomatoes and Basil

This chicken meatball soup with tomatoes and basil offers a comforting, light yet flavorful meal. The combination of juicy chicken meatballs, sweet tomatoes, and aromatic basil creates a deliciously fragrant broth. It’s simple to prepare but feels like a special dish, thanks to the fresh ingredients and herbaceous undertones. The tomatoes give the soup a natural sweetness, while the basil adds a layer of freshness that complements the savory meatballs perfectly. It’s a perfect dish for warm days or cozy evenings.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 6 cups chicken broth
• 2 cups fresh tomatoes, chopped (or one 14.5 oz can diced tomatoes)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic until soft, about 3 minutes.
4. Add the tomatoes and cook for another 5 minutes to let the flavors meld.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Add the meatballs back into the pot.
6. Simmer for 15 minutes or until the meatballs are cooked through.
7. Stir in the fresh basil and cook for an additional 2-3 minutes.
8. Taste and adjust seasoning if needed.
9. Serve hot, garnished with extra basil or Parmesan if desired.

This chicken meatball soup with tomatoes and basil is a light, aromatic, and flavorful dish that brings the freshness of summer into a warm, comforting bowl. The combination of sweet tomatoes and fragrant basil pairs perfectly with the savory chicken meatballs, making this a balanced and satisfying meal. It’s an ideal choice for a quick weeknight dinner or a light lunch, offering vibrant flavors without being too heavy. Plus, the soup holds up well as leftovers, allowing the flavors to meld even more.

Chicken Meatball Soup with Roasted Garlic and Parsnips

This hearty and aromatic chicken meatball soup is made special by the sweet, roasted garlic and earthy parsnips. The roasted garlic creates a mellow, sweet flavor that infuses the broth, while the parsnips add a unique depth and texture. Combined with the savory chicken meatballs, this soup is both comforting and nourishing, perfect for a cold day. The balance of flavors from the garlic and parsnips makes it a memorable dish that’s both filling and wholesome.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 6 cups chicken broth
• 1 bulb garlic
• 2 parsnips, peeled and diced
• 1 onion, chopped
• 2 carrots, peeled and diced
• 1 tbsp olive oil
• 1 tsp thyme

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the top off the garlic bulb and drizzle with olive oil. Wrap in foil and roast for 30-35 minutes, until soft and fragrant. Squeeze out the roasted garlic from the cloves and set aside.
2. In a bowl, mix the ground chicken, breadcrumbs, egg, Parmesan, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5 minutes. Remove and set aside.
4. In the same pot, sauté the onion, carrots, and parsnips for about 5 minutes, until softened.
5. Add the roasted garlic to the pot and stir for another minute, letting the garlic infuse the vegetables.
6. Pour in the chicken broth and thyme, bring to a boil, then reduce to a simmer. Add the meatballs back into the pot.
7. Simmer for 15-20 minutes or until the meatballs are cooked through and the vegetables are tender.
8. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh herbs or extra Parmesan if desired.

This chicken meatball soup with roasted garlic and parsnips is a deliciously comforting dish that brings out the natural sweetness of the roasted garlic and the hearty, earthy flavor of parsnips. The tender meatballs and savory broth make this soup a well-rounded, filling meal. It’s perfect for those chilly days when you need something warm and nourishing. The depth of flavor from the roasted garlic elevates the simple ingredients, making this soup feel both special and satisfying.

Thai-inspired Chicken Meatball Soup

This Thai-inspired chicken meatball soup is bursting with vibrant, aromatic flavors. Infused with the bright notes of lemongrass, lime, and ginger, the chicken meatballs absorb the fragrant broth while contributing their own savory richness. Coconut milk adds a creamy texture to the soup, balancing the tanginess of lime and the slight heat from the chili. This is a hearty yet refreshing soup that combines the best of Thai cuisine with the comfort of homemade meatballs.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp fresh ginger, grated
• 1 tbsp cilantro, chopped
• Salt and pepper to taste
• 6 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, smashed and cut into pieces
• 1 lime, juiced
• 1 small red chili, sliced (optional)
• 1 onion, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the ground chicken, breadcrumbs, egg, ginger, cilantro, salt, and pepper. Form into small meatballs about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and mushrooms for 5 minutes, until softened.
4. Add the chicken broth, coconut milk, lemongrass, and red chili (if using). Bring to a boil, then reduce to a simmer.
5. Add the meatballs back into the pot and simmer for 15 minutes or until they are cooked through.
6. Stir in the lime juice and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with extra cilantro or lime wedges.

This Thai-inspired chicken meatball soup is an explosion of flavors—savory, creamy, tangy, and just the right amount of heat. The lemongrass and ginger create a fragrant broth, while the coconut milk gives the soup a smooth, velvety texture. The chicken meatballs absorb all the delicious spices, making each bite a flavorful experience. It’s a fantastic option for those who crave something a little more exotic, and it’s perfect for both a refreshing lunch and a comforting dinner. The soup also makes a great base for adding additional vegetables or spices.

Chicken Meatball Soup with Spinach and White Beans

This hearty chicken meatball soup with spinach and white beans is a perfect blend of protein, fiber, and greens. The chicken meatballs are tender and flavorful, while the white beans add a creamy, velvety texture to the broth. The spinach contributes both color and a fresh, earthy flavor that balances the richness of the meatballs and beans. It’s a wholesome, filling meal that’s both satisfying and nourishing, making it ideal for any time of the year.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, garlic powder, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for 3-4 minutes, until soft and fragrant.
4. Add the chicken broth and bring to a simmer. Add the meatballs back into the pot and cook for 15 minutes, until they are fully cooked through.
5. Stir in the white beans and cook for an additional 5 minutes.
6. Add the spinach and cook until wilted, about 2-3 minutes.
7. Season with oregano, salt, and pepper to taste.
8. Serve hot, optionally garnished with additional Parmesan cheese.

This chicken meatball soup with spinach and white beans is a nourishing and filling dish that’s easy to make yet full of flavor. The hearty white beans create a creamy texture in the broth, while the chicken meatballs provide a satisfying protein boost. The spinach adds both color and a nutritional punch, making this soup perfect for a well-rounded meal. It’s a great choice for a cozy dinner or for meal prepping, as it keeps well in the fridge and even improves in flavor over time.

Chicken Meatball Soup with Cabbage and Caraway Seeds

This rustic chicken meatball soup with cabbage and caraway seeds is full of comforting flavors. The tender chicken meatballs are complemented by the mild sweetness of cabbage and the aromatic, slightly peppery flavor of caraway seeds. The caraway seeds add a unique twist to the broth, making it both fragrant and flavorful. This hearty soup is both satisfying and light, offering a balance of textures and a delicious, aromatic broth. It’s a perfect meal for colder weather or when you need something warming and hearty.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 6 cups chicken broth
• 2 cups cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp caraway seeds
• 1 tsp thyme

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, parsley, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for 3-4 minutes, until soft and fragrant.
4. Add the chicken broth, caraway seeds, and thyme, then bring the soup to a simmer.
5. Add the meatballs back into the pot and cook for 15-20 minutes, until they are cooked through.
6. Stir in the shredded cabbage and simmer for an additional 5-7 minutes, until the cabbage is tender.
7. Taste and adjust seasoning as needed with salt and pepper.
8. Serve hot, optionally garnished with fresh parsley.

This chicken meatball soup with cabbage and caraway seeds is a warming, flavorful dish that brings comforting ingredients together in a unique and satisfying way. The caraway seeds offer a surprising depth of flavor that pairs wonderfully with the cabbage and chicken meatballs. This soup is perfect for a filling lunch or dinner and is a great way to enjoy the simplicity and heartiness of traditional ingredients in a modern, lighter soup. It’s easy to make, and the leftovers taste even better the next day!

Chicken Meatball Soup with Butternut Squash and Sage

This chicken meatball soup with butternut squash and sage combines savory meatballs with the natural sweetness of butternut squash and the earthy, fragrant flavor of sage. The soup has a rich and slightly creamy texture, thanks to the squash, and the meatballs add a satisfying protein element. It’s the perfect fall or winter dish, with a beautiful balance of flavors that feel both comforting and fresh. The sage ties everything together with its aromatic presence, making this soup a true seasonal delight.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup Parmesan cheese
• Salt and pepper to taste
• 6 cups chicken broth
• 2 cups butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp olive oil
• 1/4 cup heavy cream (optional, for creaminess)

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for 3-4 minutes, until soft and fragrant.
4. Add the chicken broth and bring to a simmer.
5. Add the butternut squash and meatballs back into the pot. Simmer for 15-20 minutes, until the meatballs are cooked through and the squash is tender.
6. Stir in the chopped sage and cook for an additional 2-3 minutes.
7. (Optional) For a creamier texture, stir in the heavy cream and cook for 2 minutes.
8. Taste and adjust seasoning with salt and pepper.
9. Serve hot, optionally garnished with extra sage or Parmesan.

This chicken meatball soup with butternut squash and sage is a comforting, flavorful dish that brings the warmth of fall and winter into your kitchen. The sweetness of the squash pairs beautifully with the savory meatballs, while the sage adds a fragrant, earthy note that ties the soup together. The optional cream adds richness, making it even more indulgent. Whether you enjoy it as a cozy weeknight dinner or a festive holiday meal, this soup is sure to become a favorite. The combination of textures and flavors is both satisfying and refreshing, making it perfect for any occasion.

Chicken Meatball Soup with Leeks and Potatoes

This chicken meatball soup with leeks and potatoes offers a comforting, earthy combination of flavors. The tender meatballs are enhanced by the mild sweetness of leeks and the hearty texture of potatoes. The broth is rich and savory, while the potatoes add a starchy, filling element to make the soup more substantial. It’s the perfect dish to enjoy on a chilly evening, providing warmth, flavor, and satisfaction in every spoonful.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup parsley, chopped
• Salt and pepper to taste
• 6 cups chicken broth
• 2 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme

Instructions:

1. In a bowl, combine the ground chicken, breadcrumbs, egg, parsley, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion, garlic, and leeks for about 5 minutes, until softened.
4. Add the chicken broth, diced potatoes, and thyme. Bring the soup to a boil, then reduce to a simmer.
5. Return the meatballs to the pot and cook for 15-20 minutes, until the meatballs are cooked through and the potatoes are tender.
6. Taste and adjust seasoning as needed with salt and pepper.
7. Serve hot, optionally garnished with additional parsley.

This chicken meatball soup with leeks and potatoes is a comforting, hearty dish that combines simple, fresh ingredients for a satisfying meal. The leeks add a mild, sweet flavor that complements the savory meatballs, while the potatoes make the soup filling and hearty. It’s an easy-to-make, one-pot meal that’s perfect for colder days when you crave something warm and substantial. The combination of textures from the potatoes and meatballs makes every bite satisfying, while the thyme adds a fragrant touch. It’s the perfect cozy dinner for any occasion.

Chicken Meatball Soup with Bell Peppers and Rice

This chicken meatball soup with bell peppers and rice is a vibrant, colorful dish that combines the savory goodness of meatballs with the lightness of rice and the sweetness of bell peppers. The broth is flavorful and slightly tangy, providing a perfect base for the meatballs and vegetables. The rice adds a satisfying texture, while the bell peppers offer a natural sweetness and a pop of color. This soup is perfect for a quick and easy meal that’s both healthy and hearty.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup long-grain rice
• 2 bell peppers (red and yellow), diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for about 3 minutes, until softened.
4. Add the bell peppers and cook for an additional 5 minutes.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Add the rice and meatballs back into the pot.
6. Simmer for 15-20 minutes, until the rice is tender and the meatballs are cooked through.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh herbs if desired.

This chicken meatball soup with bell peppers and rice is a flavorful and colorful dish that’s both nutritious and satisfying. The bell peppers add a natural sweetness and crunch, while the rice provides a tender, filling base that complements the savory chicken meatballs. The broth is light but full of flavor, making it a perfect meal for a quick weeknight dinner or a casual lunch. The soup is also easy to customize with different vegetables or spices, depending on what you have on hand. It’s a delicious and versatile dish that’s sure to please everyone at the table.

Chicken Meatball Soup with Spinach and Artichokes

This chicken meatball soup with spinach and artichokes is a flavorful, Mediterranean-inspired dish that’s both hearty and light. The chicken meatballs are perfectly tender and flavorful, while the spinach and artichokes provide an earthy and slightly tangy contrast. The broth is rich and savory, with a touch of lemon to brighten the overall flavor. It’s a healthy, vibrant soup that combines wholesome ingredients to create a comforting meal that’s perfect for any time of year.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 cups chicken broth
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano

Instructions:

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, garlic powder, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic for about 3 minutes, until soft.
4. Pour in the chicken broth, add the artichokes, and bring to a simmer.
5. Add the meatballs back into the pot and cook for 15 minutes, until they are cooked through.
6. Stir in the spinach, lemon juice, and oregano, and cook for another 3 minutes until the spinach is wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with extra Parmesan cheese or fresh herbs if desired.

This chicken meatball soup with spinach and artichokes is a light yet satisfying meal that combines fresh, wholesome ingredients into a Mediterranean-inspired dish. The tender meatballs complement the artichokes’ tanginess and the earthy spinach, while the lemon juice adds a refreshing brightness. This soup is ideal for anyone looking for a nutritious, flavorful meal that isn’t too heavy. It’s quick to prepare and perfect for a light dinner or a filling lunch, offering a unique twist on traditional meatball soup with the added benefits of greens and vegetables.

Note: More recipes are coming soon