Chicken Meatball Soup -

Name: Chicken Meatball Soup
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 lb chicken (any parts); 1/2 of onion; 1/2 of carrot; 1 celery stalk; 2–3 bay leaves; 3–4 allspice berries; 10–12 mixed peppercorns; 1 small bunch fresh parsley; 1 lb ground chicken; 3 medium potatoes, peeled, diced; 2 handfuls fine vermicelli; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp ground black pepper; 3–4 cups chicken broth

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This is one of those soups that just feels really comforting. It’s packed with tender little chicken meatballs, soft potatoes and pasta, all in a rich homemade chicken broth that tastes so much better than anything from a carton.

It does take a little longer because you’re making the broth from scratch, but most of that time is hands-off while everything simmers away. I think it’s well worth the extra effort, and the flavor really shows.

I like making a big pot because it reheats so well for lunch the next day. You can even save the cooked chicken from the broth for sandwiches, salads or another easy meal, so nothing goes to waste.

Why We Love This Recipe

It’s warm, cozy and exactly the kind of meal I want when the weather turns chilly.
The homemade broth gives it so much more flavor than using a carton on its own.
The chicken meatballs are soft, tender and make the soup feel really filling without being too heavy.
It’s made with simple ingredients, but it still tastes like you’ve put loads of effort into it.
I love that you can use the cooked chicken from the broth in another meal, so nothing goes to waste.
It reheats really well, which makes it perfect for lunches or an easy dinner the next day.

Equipment

Large stock pot or Dutch oven
Large skillet or sauté pan
Fine mesh sieve
Mixing bowl
Sharp knife
Cutting board
Wooden spoon
Ladle

Ingredients

For the Broth

2 lb chicken (any parts) – I usually use whatever chicken I have on hand. Bone-in pieces give the broth loads of rich flavor.
1/2 onion – Adds a lovely savory base to the broth as it simmers.
1/2 carrot – Brings a little natural sweetness to balance everything out.
1 celery stalk – A classic soup ingredient that adds plenty of depth of flavor.
2–3 bay leaves – These give the broth a subtle herby flavor that really makes a difference.
3–4 allspice berries – Just a few add a gentle warmth without making the soup taste spicy.
10–12 mixed peppercorns – Infuse the broth with plenty of flavor while it cooks.
1 small bunch fresh parsley – Fresh parsley helps give the broth a lovely fresh finish.

For the Soup

1 lb ground chicken – This makes soft, tender meatballs that cook beautifully right in the broth.
3 medium potatoes, peeled and diced – These make the soup nice and hearty while soaking up all that delicious flavor.
2 handfuls fine vermicelli – I love using vermicelli because it cooks quickly and gives the soup a comforting texture.
1 onion, finely chopped – Cooked until soft, it adds even more flavor to the finished soup.
1 carrot, finely chopped – Adds a little sweetness along with some extra color.
1 celery stalk, finely chopped – Another layer of classic soup flavor that works perfectly here.
2 garlic cloves, minced – Fresh garlic gives the soup a little extra warmth and richness.
1 tbsp olive oil – Used to soften the vegetables before everything comes together.
1 tsp salt – Brings all the flavors together. You can always adjust it to taste at the end.
1/2 tsp ground black pepper – Adds just a little gentle warmth without overpowering the soup.
3–4 cups chicken broth – Use your homemade broth from this recipe, topping up as needed for the perfect consistency.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the chicken pieces, onion, carrot, celery, parsley, bay leaves, allspice berries, and mixed peppercorns to a large pot. Pour in enough water to completely cover the chicken. Bring to a boil, then reduce the heat and simmer gently for about 30 minutes.

Step 2: While the broth is simmering, heat the olive oil in a large skillet or deep pan. Add the chopped onion, carrot, and celery, and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.

Step 3: Strain the broth through a fine-mesh sieve into a clean pot. Remove the meat from the chicken bones and set it aside to add back to the soup or save for another meal.

Step 4: Return the broth to the heat, add the diced potatoes, and simmer for about 20 minutes, or until they’re tender.

Step 5: In a bowl, combine the ground chicken with half of the salt and pepper. If you’d like extra juicy meatballs, mix in a little finely chopped onion.

Step 6: Lightly wet your hands and roll the mixture into small 1-inch meatballs.

Step 7: Add the cooked vegetables and meatballs to the soup. Season with the remaining salt and pepper, along with any optional herbs or spices. Stir in the vermicelli during the last 5 minutes of cooking, then simmer until the meatballs are cooked through and the pasta is tender.

Step 8: Serve hot with a sprinkle of fresh herbs, if desired.

What to Serve with Chicken Meatball Soup

This is the kind of soup that’s perfectly satisfying on its own, but I never say no to something to dip into that delicious homemade broth. If you’re putting together a simple lunch or serving it up for dinner, these are all great options.

Crusty bread or a warm baguette for soaking up every last drop of the broth.
Homemade garlic bread for a little extra comfort.
A simple green salad with a light vinaigrette to add something fresh.
Buttery crackers or oyster crackers for a bit of crunch.
Warm dinner rolls that are perfect for dipping.
A sprinkle of freshly grated Parmesan and chopped parsley over the top for an extra pop of flavor.

Storing

If you have leftovers, they keep really well, and I actually think the soup tastes even better the next day once all the flavors have had a chance to come together. Just bear in mind that the vermicelli will continue to soak up the broth as it sits, so you may want to add a splash of chicken stock or water when reheating.

Store any leftover chicken meatball soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, although the pasta will be a little softer after thawing. If you’re making a batch specifically for the freezer, it’s worth leaving the vermicelli out and adding freshly cooked pasta when you reheat the soup.

Variations & Substitutions

One of the things I like most about this soup is how easy it is to adapt with whatever you already have in the kitchen. You can swap ingredients around, add a few extra veggies, or change the pasta, and it’ll still turn out delicious.

Swap the ground chicken for ground turkey if that’s what you have.
Use egg noodles, orzo, or another small pasta instead of vermicelli.
Add frozen peas, corn, or green beans for some extra vegetables.
Stir in a handful of fresh spinach or kale during the last few minutes of cooking.
Add a squeeze of fresh lemon juice just before serving to brighten up the flavors.
Sprinkle over some freshly grated Parmesan for an extra savory finish.
If you’re short on time, use good-quality store-bought chicken broth instead of making your own. It won’t have quite the same depth of flavor, but it’ll still make a lovely soup.

FAQs

Can I make chicken meatball soup ahead of time?

Yes! This soup is a great make-ahead meal because the flavors continue to develop as it sits. Just store it in the fridge and reheat gently on the stove or in the microwave. You may need to add a little extra broth since the vermicelli will absorb some of the liquid.

Can I freeze chicken meatball soup?

You can. Freeze it in airtight containers for up to 3 months. For the best texture, I recommend freezing the soup without the vermicelli and adding freshly cooked pasta after reheating.

How do I keep chicken meatballs from falling apart in soup?

The key is to gently roll the meatballs and avoid stirring the soup too much once you've added them. They only need a gentle simmer to cook through, which helps them stay nice and tender.

Can I use store-bought chicken broth instead of homemade?

Absolutely. Homemade broth gives the soup a richer flavor, but good-quality store-bought chicken broth works perfectly if you're short on time.

What kind of pasta is best for chicken meatball soup?

Fine vermicelli is traditional and cooks very quickly, but small pasta shapes like orzo, ditalini, acini di pepe, or even broken spaghetti all work well too.

Can I use ground turkey instead of ground chicken?

Yes, ground turkey is an easy substitute and works just as well for the meatballs. The flavor is very similar, and the cooking time stays the same.

How long does chicken meatball soup last in the fridge?

Stored in an airtight container, it will keep well in the refrigerator for up to 3 days. The pasta will continue to absorb the broth, so don't be surprised if you need to stir in a little extra stock when reheating.

Can I add more vegetables?

Definitely! This recipe is really easy to customize. Frozen peas, corn, spinach, kale, or chopped green beans are all great additions if you want to add a few extra veggies.

Yield: 6