This hearty Creamy Chicken Meatball Soup recipe makes a nourishing dinner loaded with mini, tender chicken meatballs, aromatic veggies, chicken broth and a splash of heavy cream for extra richness. Every spoonful of this soup offers savory flavors from Italian herbs and Parmesan cheese. It’s a deliciously cozy meal that’s bound to become a household favorite.
I love all things soup, and it is one of my favorite things to make during fall and winter. As for the meatballs, I always make a double batch and freeze the extras, ready for whenever the craving for this soup strikes. With this recipe, you will first brown the meatballs in a Dutch oven and then finish cooking them in a simmering broth. For a change of pace, you can bake the meatballs separately or simmer them in the broth without pre-cooking.
To make this Creamy Chicken Meatball Soup, you will need the following ingredients:
In a large bowl, combine 1 pound ground chicken, ½ cup panko bread crumbs, 1 large egg, ⅓ cup shredded Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon kosher salt.
Using your hands, mix gently until evenly combined. Do not overmix. Roll about 36 mini-sized balls (1-tablespoon portion) and place them on a baking sheet.
In a Dutch oven over medium-high heat, heat 2 tablespoons olive oil until shimmering and hot. Add half the meatballs in a single layer. Brown the meatballs for 1-2 minutes per side, turning 2-3 times. Using a slotted spoon, remove the browned meatballs and set aside on a plate. Keep covered. Repeat with the remaining meatballs.
Add in 2 tablespoons butter and heat until it melts, then foams. Add in 1 diced onion, 3 sliced carrots, and 3 sliced stalks celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8-10 minutes.
Add 2 minced garlic cloves and cook for another minute.
Using a silicone spatula, work the flour into the vegetables and cook until it turns golden brown, about 2 minutes.
Add in ½ cup chicken broth to deglaze the pot. Stir and scrape the bottom of the pot with the spatula until all the brown bits have dissolved.
Add the remaining 5 ½ cups chicken broth, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground pepper, and 1 bay leaf. Increase the heat to a simmer and cook for 15 minutes until the vegetables are tender and the broth is thickened.
Remove the bay leaf. Add ½ cup heavy cream and stir to combine.
Return the meatballs to the pot and add ⅔ cup frozen peas. Cook until the meatballs are cooked through and the peas are defrosted, about 5 minutes.
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately.
Every spoonful of this Creamy Chicken Meatball Soup is full of flavor and so delicious. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
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