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.
Awesome! Whipped this up on a chilly night, and it totally hit the spot. Meatballs were juicy and that cream? Yes!
I tried the Creamy Chicken Meatball Soup last night and it was superb! I'm not a great cook, but this recipe was realy simple to follow. Just the right comfort food for a cold night. I made a double batch so I can enjoy it again soon!
I made this creamy chicken meatball soup for my family last week. Everyone loved it! It's so hearty. I always freeze extras because they always want more.
This creamy chicken meatball soup is sooo good! Made it on a chilly night, my hubby was lovin' it. I even froze some meatballs for later. Total win!
This soup warmed my family on a cold night. The meatballs were so tender, my kids asked for seconds. Love it
Cozy delicious soup! Thanks for sharing the recipe!
