This tomato-leek soup with chicken meatballs is aromatic and creamy thanks to the addition parmesan rinds that boil right in the tomato-leek broth.
Chicken meatballs are absolutely one of my favorite dinner options. The possibilities are endless when it comes to flavoring them and they taste good with anything!
This tomato-leek soup with chicken meatballs combines a flavorful broth with juicy chicken meatballs. My secret weapon in this recipe? Parmesan rinds! Be sure you save your parmesan rinds when you buy parmesan at the store – some grocery stores even sell just the rinds. You can use them in stock or in broths, like this recipe. They impart an incredible flavor and richness to the dish that is unbeatable!
I also really love just dropping the meatballs straight into the broth. It saves the fuss and mess of frying and allows the chicken meatballs to stay moist since they’ll absorb a lot of the rich broth as they cook.
The finished product is an incredibly rich tomato-leek broth with juicy, succulent chicken meatballs. It’s one of my favorite dishes!
Looking for more chicken recipes? Check my archives!
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Tomato-Leek Soup with Chicken Meatballs
- 1 tablespoon extra virgin olive oil
- 1 yellow onion peeled and diced
- 1 leek thoroughly washed and sliced into rounds
- 2 tablespoons butter
- 1 pound baby red potatoes scrubbed and quartered
- 4 cups water
- 14.5 ounce can fire-roasted diced tomatoes
- 2 Parmesan rinds
- 1 teaspoon dry thyme
- 1 teaspoon crushed red pepper
- Salt and pepper to taste
For Serving (Optional):
- Grated Parmesan cheese
- Freshly chopped parsley
- Extra virgin olive oil
Prepare the Chicken Meatballs:
- In a bowl, combine the ingredients for the meatballs and mix gently with your hands. If the meatballs seem too wet, add a bit more panko in 1/4 cup increments until the mixture becomes easy to work with. Do not add too much panko and do not over-mix the chicken. Transfer to the fridge until needed. Note: If desired, fry up a teaspoon of the mixture to ensure the meat is seasoned correctly.
Fry the Tomato-Leek Soup Aromatics:
- In a wide pot, heat the extra virgin olive oil over medium heat. Add the onion and cook for 5-7 minutes until it begins to turn golden brown.
- Add the leeks and cook an additional 5-7 minutes or until they just begin to soften. Season with salt and pepper.
Finish the Tomato-Leek Soup:
- Melt the butter into the aromatics and add the potatoes. Cook for 5 minutes and season with salt and pepper.
- Pour in the water and diced tomatoes and bring to a boil. Reduce heat and add the parmesan rinds, salt, pepper, thyme, and crushed red pepper. Reduce heat and simmer for 15 minutes or until the potatoes begin to soften. Taste and season to your preference.
Cook the Chicken Meatballs:
- While the broth is simmering, gently form the chicken mixture into tablespoon-sized meatballs. You should have about 18 meatballs.
- After the broth has simmered, gently drop the meatballs into the broth. Cover and cook an additional 15 minutes or until the meatballs are cooked through and the potatoes are fork-tender.
Finish the Dish:
- Remove and discard the softened parmesan rinds. Taste and season the tomato-leek soup with chicken meatballs to your preferences. Turn off the heat.
- Ladle the broth and potatoes into bowls and arrange the meatballs on top. Drizzle with extra virgin olive oil and garnish with more grated parmesan cheese and freshly chopped parsley, if desired. Enjoy!