Italian Chicken Meatball Soup Recipe is one of those meals that feels like a warm hug in a bowl. It’s packed with comforting flavors and comes together without too much fuss—perfect for when you want something hearty and homey fast.
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Why You'll Love This Recipe
This Italian Chicken Meatball Soup Recipe is honestly one of my top picks when I want something satisfying yet full of fresh, vibrant flavors. The way the tender chicken meatballs soak up the broth, mingling with veggies and couscous—it’s cozy but never boring.
- Deliciously balanced flavors: The mix of herbs and spices in the meatballs brings just the right Italian flair without being overwhelming.
- Simple and approachable: You don’t need fancy ingredients or techniques; it’s perfect for weeknight dinners.
- Healthy and hearty: Packed with protein, veggies, and wholesome couscous to keep you full and energized.
- Flexible and customizable: Whether you want a gluten-free option or want to sneak in extra greens, this soup is super adaptable.
Ingredients & Why They Work
The ingredients here work in harmony to create that classic Italian wedding soup experience. Each element adds something unique—whether it’s texture, flavor, or nutrition. The fresh herbs lift the meatballs, while the broth and couscous offer comforting warmth.
- Ground chicken: Lean and tender, it forms the base of our meatballs without being too heavy.
- Parmigiano Reggiano: Adds an amazing salty umami punch that makes the meatballs sing.
- Panko breadcrumbs: Keeps the meatballs light and gives them structure.
- Fresh parsley and basil: These fresh herbs bring brightness and complexity.
- Italian seasoning and garlic powder: Simple pantry staples that create that signature Italian flavor.
- Yellow onion and carrots: Their sweetness builds the soup’s savory depth.
- Pearl couscous: A fun twist on pasta—small, chewy, and perfect for soup.
- Spinach or kale: Adds a pop of green and nutrients, wilting delicately into the broth.
- Low sodium chicken broth: The flavorful base that ties everything together.
Make It Your Way
I love experimenting with this Italian Chicken Meatball Soup Recipe by swapping in different greens or pasta shapes. You can also adjust the herbs to your liking or make it spicier if that’s your vibe. It’s a recipe that welcomes creativity!
- Variation: One time, I swapped the spinach for swiss chard and added a squeeze of lemon juice at the end—it brightened everything up beautifully.
- Gluten-free: Use gluten-free panko and substitute pearl couscous with gluten-free pasta or even riced cauliflower.
- Make it heartier: Stir in white beans or cannellini for an extra dose of protein and texture.
Step-by-Step: How I Make Italian Chicken Meatball Soup Recipe
Step 1: Mix the Meatball Magic
Start by combining your ground chicken, egg, cheese, breadcrumbs, herbs, and spices in a large bowl. I like to use my hands here—it’s the easiest way to get everything evenly mixed without overworking the meat. Try not to overmix, or the meatballs get tough. To shape them, dip your hands in water to keep the mixture from sticking and roll out marble-sized balls. You’ll end up with about 40 to 50 meatballs.
Step 2: Brown for Flavor
Heat a couple tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs in batches, spacing them apart. Brown them on all sides—this takes about 5 minutes. Don’t worry if they’re not fully cooked through; they’ll finish cooking in the soup. Use tongs or a spoon to gently transfer the browned meatballs to a plate.
Step 3: Build the Soup Base
In the same pot, add a tablespoon of olive oil and sauté onions and carrots until softened—about 3 to 5 minutes. Add the garlic, Italian seasoning, and a pinch of salt and cook just until fragrant, around one minute. Pour in your chicken broth and stir in the pearl couscous. Then gently drop the browned meatballs back in, a few at a time.
Step 4: Simmer and Wilt Greens
Bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 10 to 15 minutes, until the meatballs are cooked through and the couscous tender. In the last few minutes, stir in your chopped spinach or kale and cook just till wilted. Taste the broth and adjust the seasoning with salt and pepper if needed.
Step 5: Serve and Enjoy
Ladle the soup into warm bowls and top with extra freshly grated Parmigiano Reggiano and a sprinkle of chopped parsley. Grab some crusty or toasted bread on the side to soak up every last drop. This meal feels like a celebration of cozy Italian flavors—right in your kitchen.
Top Tip
After making this Italian Chicken Meatball Soup Recipe several times, I’ve learned a few tricks that really elevate the dish and make the process a breeze.
- Meatball size matters: Keeping them marble-sized ensures quick cooking and a perfect bite every time.
- Browning adds flavor: Don’t skip browning the meatballs; it gives the soup a deeper, savory base.
- Don’t overmix the meat: Mixing gently keeps those meatballs tender and juicy.
- Wet hands for shaping: Dipping your hands in water really helps form smooth, round meatballs without sticking.
How to Serve Italian Chicken Meatball Soup Recipe
Garnishes
I love topping this soup with freshly grated Parmigiano Reggiano and a sprinkle of bright green parsley—that little pop of color and salty cheese just takes it over the top. A few cracks of fresh black pepper add warmth, too.
Side Dishes
Pair it with crusty Italian bread or garlic toasted baguette slices for dunking. A simple green salad with a light vinaigrette also complements the soup nicely, keeping the meal balanced and fresh.
Creative Ways to Present
For a dinner party, try serving the soup in mini crocks with a cheese crisp on top or add a drizzle of chili oil for a spicy twist. Layer it in clear glass bowls to show off the colorful ingredients—it’s surprisingly eye-catching!
Make Ahead and Storage
Storing Leftovers
After the soup cools completely, I transfer it to an airtight glass container and refrigerate. It stays fresh for up to 5 days, so it’s perfect for lunches or quick dinners throughout the week.
Freezing
I’ve frozen this soup both with and without the greens—both ways work, but I prefer to add fresh spinach after reheating for the best color and texture. Freeze in individual portions for easy thaw and reheat later.
Reheating
I gently reheat leftovers on the stove over medium heat, stirring occasionally until warmed through. If it seems thick, a splash of broth or water loosens it up beautifully without diluting flavor.
Frequently Asked Questions:
Absolutely! Ground turkey works just as well and has a similar texture and flavor. Just follow the same steps and cook times.
Make sure to include an egg and breadcrumbs in the mixture to bind the meatballs. Also, browning them before adding to the soup helps create a crust that holds them together during simmering.
Yes! Simply swap out the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free pasta or pearl couscous alternatives.
Cool the soup completely, then store in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portioned containers and thaw overnight in the fridge before reheating.
Final Thoughts
This Italian Chicken Meatball Soup Recipe feels like the kind of dish you’ll want to make again and again. It’s warm, wholesome, and endlessly satisfying—perfect for cozy weeknights or when you just need a little extra comfort. Trust me, once you make it, this soup will quickly earn a permanent spot in your recipe rotation.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This classic Italian Wedding Soup features protein-packed chicken meatballs, tender pearl couscous, and a hearty mix of fresh vegetables simmered in a flavorful broth. Perfect for an easy weekday lunch or dinner, this nourishing soup combines savory herbs and cheeses for an authentically delicious meal the whole family will enjoy.
Ingredients
For the Meatballs
- 1 pound ground chicken (or turkey)
- 1 large egg
- ½ cup freshly grated parmigiano reggiano (about 1.5 ounces)
- ⅓ cup panko breadcrumbs, gluten free if desired
- 3 tablespoons fresh finely chopped parsley
- 3 tablespoons fresh finely chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil or avocado oil
For the Soup
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced on the diagonal
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 cups low sodium chicken broth
- 1 cup pearl couscous (or substitute short pasta such as orzo or ditalini)
- 4 cups fresh spinach or kale, chopped
For Serving
- Extra freshly grated parmigiano reggiano
- Fresh chopped parsley
- Freshly ground black pepper
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, egg, parmigiano reggiano, breadcrumbs, parsley, basil, dried oregano, garlic powder, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Mix gently with clean hands until well combined without overmixing. Form mixture into small marble-sized meatballs—about 40 to 50 total. To prevent sticking, dip your hands in water between forming each meatball.
- Brown the meatballs: Heat 1 to 2 tablespoons of olive oil in a large pot over medium-high heat. When hot, add meatballs in batches, spacing them about ½ inch apart. Brown on all sides for about 5 minutes total. Use tongs or a spoon to transfer browned meatballs to a plate. Add more oil if needed and repeat with remaining meatballs. They will finish cooking later in the soup.
- Make the soup: In the same pot, heat 1 tablespoon olive oil over medium heat. Add diced onions and sliced carrots, sautéing for 3 to 5 minutes until softened, stirring occasionally. Stir in minced garlic, Italian seasoning, and kosher salt; cook for about 1 minute until fragrant. Pour in chicken broth and add pearl couscous; stir to combine.
- Add meatballs and simmer: Gently add meatballs back into the pot, a few at a time. Bring broth to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes until meatballs are cooked through.
- Finish with greens: Stir in chopped spinach or kale during the last few minutes of cooking and cook until wilted. Remove soup from heat.
- Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with extra grated parmigiano reggiano, fresh chopped parsley, and a sprinkle of black pepper. Serve warm with crusty or toasted bread for dipping.
- Store: Allow soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Notes
- This soup is a hearty and comforting dish perfect for family meals or meal prep.
- For gluten free, use gluten-free breadcrumbs and pearl couscous substitute with gluten-free pasta.
- You can substitute ground turkey for chicken based on preference.
- Dipping your hands in water while forming meatballs helps make perfect round shapes and prevents sticking.
- Meatballs are browned but finish cooking in the broth, ensuring tenderness.
- Use fresh herbs whenever possible to enhance flavor.
- The soup freezes well; cool completely before freezing for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22.6 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50.3 g
- Fiber: 4.6 g
- Protein: 43.7 g
- Cholesterol: 110 mg
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