Creamy Chicken Meatball Soup

Name: Creamy Chicken Meatball Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: Ground chicken 1 lb; Panko bread crumbs ½ cup; Large eggs 1; Parmesan cheese ⅓ cup; Garlic powder 1 tsp; Onion powder 1 tsp; Kosher Salt 1 tsp; Olive oil 2 tbsp; Butter 2 tbsp; Onion 1; Carrots 3; Celery 3 stalks; Garlic 2 cloves; All-purpose flour 4 tbsp; Chicken broth 6 cups; Dried Italian seasoning 2 tsp; Kosher Salt 1 tsp; Ground pepper ½ tsp; Bay leaf 1; Heavy cream ½ cup; Frozen peas ⅔ cup; Parsley

a creamy soup with an Italian flavor

Share
Like 2
50m
Serves 4
Easy
(1)

Ingredients

	For chicken meatballs:
	1 lb Ground chicken
	½ cup Panko bread crumbs
	1 Large eggs
	⅓ cup Parmesan cheese shredded
	1 tsp Garlic powder
	1 tsp Onion powder
	1 tsp Kosher Salt
	2 tbsp Olive oil
	For soup:
	2 tbsp Butter
	1 Onion medium, diced
	3 Carrots medium, peeled and sliced to ½-inch
	3 stalks Celery sliced to ½-inch
	2 cloves Garlic minced
	4 tbsp All-purpose flour
	6 cups Chicken broth divided
	2 tsp Dried Italian seasoning
	1 tsp Kosher Salt
	½ tsp Ground pepper
	1 Bay leaf
	½ cup Heavy cream
	⅔ cup Frozen peas
	For garnish:
	Parsley chopped, to taste

Nutritional information

573

calories

41g

fat

24g

carbohydrates

31g

protein

194mg

cholesterol

1081mg

sodium

Cuisine:

Italian Recipes

Ingredients

For chicken meatballs:
1 lb Ground chicken
½ cup Panko bread crumbs
1 Large eggs
⅓ cup Parmesan cheese
shredded
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Kosher Salt
2 tbsp Olive oil
For soup:
2 tbsp Butter
1 Onion
medium, diced
3 Carrots
medium, peeled and sliced to ½-inch
3 stalks Celery
sliced to ½-inch
2 cloves Garlic
minced
4 tbsp All-purpose flour
6 cups Chicken broth
divided
2 tsp Dried Italian seasoning
1 tsp Kosher Salt
½ tsp Ground pepper
1 Bay leaf
½ cup Heavy cream
⅔ cup Frozen peas
For garnish:
Parsley
chopped, to taste

Creamy Chicken Meatball Soup

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:

Ingridiens for Creamy Chicken Meatball Soup

Steps to make Creamy Chicken Meatball Soup

1	Make chicken meatballs	2
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.
2	Mix and roll	3
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.
3	Heat oil and brown meatballs	10
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.
4	Cook onions, carrots, and celery	10
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.
5	Add garlic	1
Add 2 minced garlic cloves and cook for another minute.
6	Add flour	2
Using a silicone spatula, work the flour into the vegetables and cook until it turns golden brown, about 2 minutes.
7	Add ½ cup broth	2
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.
8	Add remaining broth and seasonings	15
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.
9	Add heavy cream	1
Remove the bay leaf. Add ½ cup heavy cream and stir to combine.
10	Add meatballs and peas	5
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.
11	Serve
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!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.