Chicken meatballs in soup are one of my favorite things and this easy chicken meatball soup recipe is absolutely packed with delicious flavors!
In this recipe, chicken meatballs are loaded with spices like parsley, basil, paprika, and plenty of crushed red pepper. Parmesan cheese and heavy cream lends a lot of richness to prevent the meatballs from drying out.
My favorite part? No frying. No baking. Simply roll these meatballs and chuck them right in the soup as it simmers. Delicious!
Easy Chicken Meatball Soup
- Wide pot
- 1 pound ground chicken
- 1 egg
- 1/4 cup heavy cream or milk
- 1/2 cup breadcrumbs
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh basil leaves
- 1 shallot peeled and minced
- 2 cloves garlic peeled and minced
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper more or less to taste
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper to taste
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 4 cloves garlic peeled and minced
- 5 carrots peeled and cut into rounds
- 1 red Fresno chili pepper trimmed and cut into thin rounds
- 5 cups chicken stock
- 10-12 fresh basil leaves
- Splash of heavy cream optional
- Salt and pepper to taste
Prepare the Soup Base:
- In a wide sauté pot, heat the neutral cooking oil over medium heat until hot. Add the diced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened.
- Add the garlic and red pepper and cook for 1 minute until fragrant.
- Add the carrots and cook for 2-3 minutes more.
- Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then reduce heat and simmer as you prepare the chicken meatballs.
Prepare the Meatballs:
- In a mixing bowl, combine all the meatball ingredients except the ground chicken and breadcrumbs and whisk until combined.
- Add the chicken, working it in with your hands until just combined. Do not overwork the meat.
- Next, add the breadcrumbs. If the mixture seems too wet, add a few more sprinkles of breadcrumbs until they can be formed into meatballs without falling apart.
- Once combined, gently form the chicken into tablespoon-sized meatballs and drop them into the hot broth as you make them. Note: Do not over-roll the meatballs in your hands or else the meat can become tough. It’s okay if the meatballs are a bit raggedy. Also, be careful that the meatballs have enough room so they don’t stick to the other meatballs in the pot.
- Bring the broth back to a boil and then reduce heat and simmer, covered, for 15 minutes or until the meatballs are cooked through.
Finish the Chicken Meatball Soup:
- Right before serving, tear the 10-12 basil leaves in half and stir them into the soup along with a splash of heavy cream, if desired. Once the basil leaves have just wilted, turn off the heat.
- Ladle the soup into bowls and serve with more parmesan cheese on top, if desired. Enjoy!