Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Servings: 6-8 | Difficulty: Easy
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Servings: 6-8 | Difficulty: Easy
Imagine a steaming bowl of comforting soup loaded with tender, herb-seasoned chicken meatballs, colorful vegetables, and a flavorful broth that warms you from the inside out! This vegetable soup with chicken meatballs is the ultimate healthy comfort food that combines protein-packed mini meatballs with nutritious veggies in a light yet satisfying broth. Unlike heavy cream-based soups, this recipe keeps things fresh and wholesome while delivering incredible flavor from Italian seasonings, garlic, and Parmesan cheese. Whether you need a cozy weeknight dinner, want to meal prep for the week, or crave something nourishing when you’re feeling under the weather, this soup delivers every single time. The homemade chicken meatballs are incredibly flavorful yet light, and they cook right in the soup for easy one-pot convenience. Plus, it’s naturally gluten-free (with the right pasta choice), high in protein, and packed with vegetables your whole family will love! Don’t forget to follow us on Pinterest for more delicious recipes!
Table of Contents
Why You’ll Love This Vegetable Soup with Chicken Meatballs
This vegetable soup with chicken meatballs is incredibly satisfying without being heavy or overly rich! The homemade mini meatballs are tender, flavorful, and packed with Italian herbs—so much better than store-bought. It’s a complete meal in one pot with protein from chicken, carbs from pasta or rice, and tons of nutritious vegetables. The soup is light yet filling, making it perfect for healthy eating goals without sacrificing flavor or satisfaction. It’s incredibly versatile—customize the vegetables, pasta shape, and seasonings to suit your preferences. Best of all, it comes together in about an hour and makes fantastic leftovers that taste even better the next day!
What You Need for Vegetable Soup with Chicken Meatballs
For the Chicken Meatballs
- 1 pound ground chicken – use ground chicken thighs for more moisture and flavor
- 1 large egg – binds meatballs together
- 1/3 cup breadcrumbs – plain or Italian-seasoned, or use panko
- 1/4 cup Parmesan cheese – freshly grated for best flavor
- 2 cloves garlic – minced, or 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley – chopped, or 1 teaspoon dried
- 1/2 teaspoon dried basil – classic Italian herb
- 1/2 teaspoon dried oregano – adds authentic Italian flavor
- 1/2 teaspoon salt – adjust to taste
- 1/4 teaspoon black pepper – freshly ground preferred
For the Soup Base
- 2 tablespoons olive oil – for sautéing vegetables
- 1 medium yellow onion – diced, adds savory depth
- 3 medium carrots – peeled and chopped
- 2 celery stalks – chopped, classic soup base
- 3 cloves garlic – minced fresh
- 8 cups chicken broth – low-sodium recommended
- 2 medium potatoes – peeled and diced, or substitute sweet potatoes
- 1 cup orzo pasta – or any small pasta like ditalini, or use rice
- 2 cups baby spinach – or chopped kale for heartiness
- 1 tablespoon Italian seasoning – blend of herbs
- Salt and black pepper – to taste
- Fresh parsley – chopped, for garnish
- Lemon juice – optional but brightens flavors beautifully
How to Make Vegetable Soup with Chicken Meatballs (Step-by-Step)
Step 1: Making the Chicken Meatballs (10 minutes)
In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, basil, oregano, salt, and pepper. Mix gently with your hands until just combined—don’t overmix or the meatballs will be tough. Wet your hands with cold water (this prevents sticking!) and roll the mixture into small meatballs about 1 inch in diameter or roughly 1 tablespoon each. You should get about 25-30 mini meatballs. Place them on a parchment-lined baking sheet and set aside. The smaller size ensures they cook evenly and quickly in the soup.
Step 2: Browning the Meatballs (Optional but Recommended, 8 minutes)
Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown them on all sides for about 6-8 minutes total. You don’t need to cook them through—just develop a nice golden crust for extra flavor. Remove the browned meatballs and set aside. This step adds incredible depth, but you can skip it and add raw meatballs directly to the simmering soup if you’re short on time.
Step 3: Building the Soup Base (10 minutes)
In the same pot, add another tablespoon of olive oil if needed. Add the diced onion, chopped carrots, and celery. Sauté over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and Italian seasoning and cook for another minute until wonderfully fragrant. This mirepoix (classic French vegetable base) creates the foundation of incredible flavor for your soup!
Step 4: Simmering the Soup (20 minutes)
Pour in the 8 cups of chicken broth and add the diced potatoes. Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 10 minutes until the potatoes are nearly tender. Add the pasta (or rice if using) and continue simmering for another 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Carefully add the meatballs (whether pre-browned or raw) to the simmering soup. Cook for an additional 10-12 minutes until the meatballs reach an internal temperature of 165°F and are cooked through completely.
Step 5: Finishing Touches (2 minutes)
Stir in the baby spinach and cook just until wilted, about 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed. For a bright, fresh finish, add a squeeze of lemon juice—this really makes all the flavors pop! Ladle the hot soup into bowls, garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately while steaming hot!
Vegetable Soup with Chicken Meatballs
Equipment
- Large soup pot or Dutch oven
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wooden spoon
- Ladle
- Knife and cutting board
- Instant-read thermometer (optional)
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken ground chicken thighs recommended for moisture and flavor
- 1 large egg binds meatballs together
- 1/3 cup breadcrumbs plain, Italian-seasoned, or panko; use gluten-free for GF option
- 1/4 cup Parmesan cheese freshly grated for best flavor; omit for dairy-free
- 2 cloves garlic minced fresh, or 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped, or 1 teaspoon dried parsley
- 1/2 teaspoon dried basil classic Italian herb
- 1/2 teaspoon dried oregano adds authentic Italian flavor
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground preferred
For the Soup
- 2 tablespoons olive oil divided, for sautéing
- 1 medium yellow onion diced, about 1 cup
- 3 medium carrots peeled and chopped into bite-sized pieces
- 2 stalks celery chopped, classic soup base vegetable
- 3 cloves garlic minced fresh for aromatic flavor
- 8 cups chicken broth low-sodium recommended for better salt control
- 2 medium potatoes peeled and diced; Yukon gold or russet work well, or use sweet potatoes
- 1 cup orzo pasta or ditalini, small shells, broken spaghetti, or white/brown rice
- 2 cups baby spinach or chopped kale, Swiss chard, or arugula
- 1 tablespoon Italian seasoning blend of oregano, basil, thyme, and rosemary
- salt and black pepper to taste for final seasoning
- 1 tablespoon fresh lemon juice optional but recommended; brightens all flavors
For Serving
- fresh parsley chopped, for garnish
- extra Parmesan cheese freshly grated, for serving
- crusty bread optional, for serving
Instructions
- Make the chicken meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, basil, oregano, salt, and pepper. Mix gently with your hands until just combined—don’t overmix or meatballs will be tough.
- Wet your hands with cold water to prevent sticking. Roll the mixture into small meatballs about 1 inch in diameter (roughly 1 tablespoon each). You should get about 25-30 mini meatballs. Place on parchment-lined baking sheet and set aside.
- Brown the meatballs (optional but recommended): Heat 1 tablespoon olive oil in large soup pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides for 6-8 minutes total. You don’t need to cook through—just develop golden crust. Remove browned meatballs and set aside on plate.
- Note: You can skip browning step and add raw meatballs directly to simmering soup if short on time.
- Build the soup base: In the same pot, add another tablespoon olive oil if needed. Add diced onion, chopped carrots, and celery. Sauté over medium heat for 5-6 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
- Add minced garlic and Italian seasoning. Cook for 1 minute, stirring constantly, until wonderfully fragrant.
- Pour in 8 cups chicken broth and add diced potatoes. Bring soup to a boil over high heat, then reduce to medium-low and simmer for 10 minutes until potatoes are nearly tender when pierced with fork.
- Add pasta (or rice if using) and continue simmering for 8-10 minutes, stirring occasionally to prevent pasta from sticking to bottom of pot.
- Carefully add meatballs (whether pre-browned or raw) to the simmering soup. Cook for additional 10-12 minutes until meatballs reach internal temperature of 165°F on instant-read thermometer and are cooked through completely.
- Stir in baby spinach and cook just until wilted, about 1-2 minutes.
- Taste soup and adjust seasoning with additional salt and pepper as needed. For bright, fresh finish, add squeeze of lemon juice—this really makes all flavors pop!
- Ladle hot soup into bowls. Garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately while steaming hot with crusty bread on the side.
Notes
Expert Tips for Perfect Vegetable Soup with Chicken Meatballs
Keep your meatballs small and uniform in size so they cook evenly—about 1 inch in diameter works perfectly. Wet your hands with cold water before rolling meatballs to prevent the chicken mixture from sticking. Use ground chicken thighs instead of breast meat for more moisture and flavor in the meatballs. Don’t overmix the meatball mixture or they’ll become dense and tough—mix just until combined. Brown the meatballs first for deeper flavor, but you can skip this step and cook them directly in the soup if you’re short on time. Add pasta or rice during the last 10-15 minutes to prevent it from becoming mushy. A squeeze of fresh lemon juice at the end brightens all the flavors beautifully. If you love Italian-inspired soups, try our Sausage Tortellini Soup for another hearty option!
How to Store and Serve Vegetable Soup with Chicken Meatballs
Store leftover vegetable soup with chicken meatballs in an airtight container in the refrigerator for up to 4-5 days. The soup actually tastes better the next day as the flavors meld together! Note that the pasta or rice will absorb liquid as it sits—simply add a splash of chicken broth or water when reheating to thin it back out. To freeze, cool the soup completely and transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. For best results, freeze the meatballs separately from the soup, or freeze the soup before adding pasta. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Serve the hot soup in deep bowls with crusty bread, our Garlic Bread, or our Cheddar Cheese Bread for dipping!
Vegetable Soup with Chicken Meatballs Recipe Variations
Make it dairy-free by omitting the Parmesan cheese from the meatballs and replacing with nutritional yeast for a similar tangy flavor. Use gluten-free breadcrumbs and gluten-free pasta to make the entire soup gluten-free. Swap the pasta for cauliflower rice or zucchini noodles for a low-carb, keto-friendly version. Add different vegetables like diced zucchini, bell peppers, mushrooms, or green beans based on what you have available. Make it spicy by adding red pepper flakes or using spicy Italian sausage instead of ground chicken. For a creamy version, stir in 1/2 cup heavy cream or coconut milk before serving. Try different pasta shapes like ditalini, small shells, or broken spaghetti. Use ground turkey or lean ground beef instead of chicken for the meatballs. If you enjoy healthy vegetable soups, check out our Cajun Potato Soup for another nutritious comfort food option!
Frequently Asked Questions About Vegetable Soup with Chicken Meatballs
Can I make the chicken meatballs ahead of time?
Absolutely! Form the meatballs up to 24 hours in advance, place them on a baking sheet, cover with plastic wrap, and refrigerate. You can also freeze uncooked meatballs for up to 2 months and add them frozen directly to the simmering soup (just increase cooking time by 5 minutes).
Why are my chicken meatballs falling apart in the soup?
Make sure you’re using enough egg and breadcrumbs as binders. Also, don’t overmix the meat mixture, and allow the soup to simmer gently rather than boil vigorously, which can break apart the meatballs. Browning them first also helps them hold their shape better.
Can I use frozen meatballs instead of homemade?
Yes! Use store-bought frozen chicken meatballs or Italian meatballs. Add them frozen directly to the simmering soup and cook until heated through (about 10-15 minutes). Just note that store-bought won’t be quite as flavorful as homemade.
What’s the best pasta to use in this soup?
Small pasta shapes work best—orzo, ditalini, small shells, or broken spaghetti. Orzo is especially popular because it resembles rice and soaks up the flavorful broth beautifully. You can also substitute white rice or brown rice for a gluten-free option.
Final Thoughts on This Vegetable Soup with Chicken Meatballs
This vegetable soup with chicken meatballs is the perfect combination of healthy, hearty, and absolutely delicious! The homemade mini meatballs are tender and flavorful, while the vegetable-packed broth is light yet satisfying. It’s a complete meal that delivers comfort and nutrition in every spoonful. Serve it with our Homemade Ciabatta Bread or Jalapeño Cheddar Bread for the ultimate cozy dinner. The leftovers taste even better the next day, making this perfect for meal prep and busy weeknights. Once you try these flavorful homemade chicken meatballs in soup, you’ll never go back to plain chicken pieces! Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!