Italian Chicken Meatball Soup

Italian Chicken Meatball Soup is a burst of incredible flavors! It combines the best of Italian cuisine with the comforting feel of a hearty soup. Imagine delicious chicken meatballs, vegetables, and pasta all simmering together in a heavenly blend of savory chicken and tomato broth. Get ready to be amazed by this deeply satisfying and mouthwatering dish!

Italian Chicken Meatball Soup
Servings 6 servings
Author Joshua Snyder
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Italian Chicken Meatball Soup

Italian Chicken Meatball Soup is a burst of incredible flavors! It combines the best of Italian cuisine with the comforting feel of a hearty soup. Imagine delicious chicken meatballs, vegetables, and pasta all simmering together in a heavenly blend of savory chicken and tomato broth. Get ready to be amazed by this deeply satisfying and mouthwatering dish!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (14 oz) can diced tomatoes
  • 8 cups chicken broth
  • 1⁄2 lb small pasta (Orzo, Ditalini, Tubettini)
  • Fresh basil and Parmesan cheese for topping
Meatballs
  • 1 lb. ground chicken or pork
  • 1/3 cup dried breadcrumbs
  • 1/3 cup parmesan cheese, shredded
  • 1 egg, beaten
  • 2 cloves minced garlic
  • 2 tablespoons fresh basil, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

Nutrition Facts

Calories

430.09

Fat (grams)

16.13 g

Sat. Fat (grams)

4.63 g

Carbs (grams)

45.06 g

Fiber (grams)

4.46 g

Net carbs

40.61 g

Sugar (grams)

7.7 g

Protein (grams)

27.48 g

Sodium (milligrams)

2315.88 mg

Cholesterol (grams)

105.75 mg
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Directions

1. In a large bowl, combine the chicken or pork, breadcrumbs, Parmesan cheese, egg, garlic, basil, Italian seasoning, salt, and pepper.

2. Scoop out golf ball sized meatballs and place them on a parchment paper lined baking sheet.  Set aside.

3. Heat half the olive oil in a large soup or Dutch oven over medium-high heat.

4. Brown the meatballs on all sides for about 6-8 minutes. Transfer to a plate and set aside.

5. In the same pot add the remaining olive oil.

6. Add the diced onion, carrots, and celery. 

7. Sauté about 4-6 minutes until soft.

8. Add the minced garlic and cook for another minute until fragrant.

9. Stir in the Italian seasoning, salt, pepper, diced tomatoes, and pour in the chicken broth.

10. Add the meatballs and bring mixture to a boil.

11. Add the pasta and reduce heat to medium. 

12. Simmer for 12-15 minutes (depending on the pasta used) until the pasta is al dente and the soup has thickened.

 

13. Remove from heat and serve warm in bowls.  Top with fresh basil and Parmesan cheese if desired.