Chicken Meatball Soup Recipe
Chicken Meatball Soup is a delicious leaner meatball soup. Are you looking for a flavorful soup, with a leaner cut of meat? Today’s Chicken Meatball Soup recipe is just that.
This is a healthy meatball soup. Are you looking for something else to cook? Try any of our soup recipes.
Chicken Meatball Soup
Homemade soups are a family favorite for dinner.
This recipe is adapted from Valerie’s Home Cooking.
Valerie’s recipe is Chickarina Soup.
This soup serves 4, prep-time 30 minutes, and is ready to serve in an hour.
This soup recipe with chicken meatballs is perfect for a cold day, if you want dinner served in an hour, or want to cook and eat a good homemade soup.
Have you tried my turkey meatball soup? It is similar. Both are easy to make, flavorful, and packed with healthy vegetables. Oh, so good.
Chicken Meatball Soup
Are you a Valerie Bertinelli fan? I might age myself but, I used to watch her on television when I was a teen. I have loved seeing her on other shows, and the Food Network.
Don’t you love recipes that are filled with flavor and not overly fussy? Her cookbook Valerie’s Home Cooking has 100+ recipes to share with friends and family.
I’m excited and can’t wait to cook through a few more recipes in this cookbook, which I did receive for free to review. Also, I plan on reshooting this recipe someday. The recipe is definitely one you will want to try, I have made this a few times and love it on a cold day.
- You can make this soup in a 5-quart stock pot. Valerie cooked her meatballs in the oven by broiling them and then adding them to the soup.
- I opted to add olive oil and make this a one-pot soup recipe. Less clean up!
- Once the chicken meatballs are browned, and cooked on each side – continue to cook slightly longer.
- Push them to the side or remove them. Next, sauté your onions, carrots, celery, zucchini and parsley.
- After sauteing and cooking mix together.
Then add it all into your soup cooking pot.
- Add your broth, spinach, and spices.
- Bring to a boil, reduce to a simmer, and continue cooking for about 30 minutes, or until ready to serve.
- Garnish with grated romano cheese.
Optionally – Cook penne pasta noodles al dente in a separate pot to add to each serving bowl.
Print your recipe
Chicken Meatball Soup
Ingredients
- 1 pound ground chicken organic
- 1 egg
- 1/4 cup Italian Dried Bread Crumbs
- 1/2 tsp. garlic powder
- 1/4 cup grated pecorino romano cheese
- 1 onion peeled, and chopped
- half cup mini organic carrots chopped
- 2 celery stocks sliced
- 1/4 cup fresh chopped Italian parsley
- 1/4 tsp. rosemary
- salt pepper to taste
- 2-32 ounce chicken broth organic
- 1-1/2 cups spinach
Instructions
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Mix ground chicken, egg, Italian bread crumbs, and romano cheese. Form meatballs.
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Cook meatballs in olive oil on medium heat.
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Move to side, or take out of pan.
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Add chopped onion, celery, carrots sauté, and then add back meatballs.
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Next add in broth, spinach, spices, parsley.
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Cook on simmer for 30 minutes or until ready to serve.
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Garnish with cheese
Recipe Notes
You may use minced garlic clove to the veggies, and omit the garlic in the chicken meatballs if you prefer. Garnish with more cheese (optional)
Optionally, you can cook penne pasta al dente, per package directions. Keep in a separate bowl, (do not add to soup) and add to each bowl of soup when serving.
Adapted from Chickerina Soup Valerie Bertinelli
Changes To The Recipe
What’s different from Valerie’s recipe? She uses only egg white, no dried Italian bread crumbs for the meatballs, no spinach, no zucchini, and she adds couscous. You can easily omit the bread crumbs if you prefer.
We hope you enjoy making today’s soup recipe.
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Are you looking for other soup recipes to cook?
- Chicken Soup Recipes
- You might like to try this Pinto Bean Soup Recipe next!
