If you’re on the hunt for a hearty yet wholesome soup that feels like a warm hug in a bowl, this Chicken Meatball and Vegetable Soup Recipe will quickly become your new go-to. Packed with tender chicken meatballs, vibrant vegetables like carrots, potatoes, and fresh spinach, and a fragrant broth infused with fennel seeds and herbs, every spoonful delivers comfort and nourishment in perfect balance. This recipe is as straightforward as it is delicious, making it perfect for cozy weeknight dinners or meal prep that warms both body and soul.
Ingredients You’ll Need
These ingredients are delightfully simple but absolutely essential — each bringing its own unique flavor, texture, and color to this Chicken Meatball and Vegetable Soup Recipe. From the juicy ground chicken in the meatballs to the fresh spinach that adds a pop of green, everything works together in harmony.
- 2 pounds ground chicken: The star protein, tender and perfect for juicy meatballs.
- ½ medium yellow onion, grated: Adds sweetness and moisture to the meatballs for a tender bite.
- 2 large eggs, beaten: Acts as the binding agent for meatballs, keeping them together perfectly.
- 2 garlic cloves, minced: Provides a fragrant, savory depth in both the meatballs and soup broth.
- ¼ cup minced flat leaf parsley, plus more for serving: Adds fresh, herbaceous notes that brighten the dish.
- 1 tablespoon fennel seeds: Brings a subtle licorice-like aroma that ties the flavors together beautifully.
- 1 teaspoon dried oregano: Infuses a hint of earthy warmth in the meatballs.
- 1 teaspoon sea salt: Enhances the natural flavors of all the ingredients.
- ¼ teaspoon freshly cracked black pepper, plus more for serving: Adds just the right amount of spice and complexity.
- 1 tablespoon extra-virgin olive oil: Used for sautéing onions and garlic to build the soup base.
- ½ medium yellow onion, diced: Provides texture and sweetness in the soup broth.
- 8 cups chicken stock: The flavorful, comforting base for the soup.
- 2 teaspoons fennel seeds: Sprinkled into the broth to echo the flavors from the meatballs.
- ½ teaspoon sea salt: Maintains a balanced seasoning throughout the soup.
- 2 large carrots, peeled and cut in ¼-inch rounds: Adds a natural sweetness and vibrant orange color.
- ¾ pound Yukon gold potatoes, peeled, cut and sliced: These tender potatoes provide heartiness and creaminess.
- 4 cups loosely packed baby spinach: A fresh, leafy green that wilts perfectly into the soup for a nutritious finish.
How to Make Chicken Meatball and Vegetable Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by gathering your ground chicken, grated onion, eggs, garlic, parsley, fennel seeds, oregano, salt, and pepper in a large bowl. Mixing these ingredients thoroughly ensures every meatball will be bursting with flavor and tender in texture. Set this mixture aside briefly while you move on to the next step.
Step 2: Build the Soup Base
Warm the extra-virgin olive oil in a large soup pot over medium heat until it shimmers. Add the diced onion and cook gently until it turns tender and translucent—this brings out a mellow sweetness crucial for the soup’s depth. Next, toss in the minced garlic and cook until it releases its fragrant aroma, but be careful not to let it brown as that can turn the flavor bitter. Now add your chicken stock, fennel seeds, salt, carrots, and potatoes, stirring everything together as you bring the mixture to a gentle simmer.
Step 3: Form and Cook the Meatballs
While your soup simmers, wet your hands to prevent sticking, then carefully shape the chicken mixture into golf ball-sized meatballs, roughly 2 tablespoons each. Gently drop these into the simmering pot—about 30 meatballs should fit perfectly. Let everything cook together for about 20 minutes, allowing the meatballs to cook through thoroughly (aim for an internal temperature of 165°F), and letting the potatoes and carrots soften perfectly.
Step 4: Finish with Spinach
Just before serving, stir in the baby spinach and cook for another 5 minutes until it wilts gently. This final touch adds a fresh pop of color and a burst of vitamins that truly elevate the wholesome feel of the Chicken Meatball and Vegetable Soup Recipe.
How to Serve Chicken Meatball and Vegetable Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a lovely herbal brightness and a splash of vibrant green. A few cracks of fresh black pepper bring an extra layer of warmth right before serving. These small touches make the soup feel extra special and inviting.
Side Dishes
This soup is a complete meal on its own, but pairing it with a slice of crusty whole-grain bread or a light mixed green salad can round out the experience, offering an additional texture contrast and satisfaction.
Creative Ways to Present
Serve the soup in charming rustic bowls for a cozy dinner vibe or opt for smaller cups as elegant starters for a dinner party. You can also add a dollop of plain Greek yogurt on top for a creamy tang if you want to mix it up.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Meatball and Vegetable Soup Recipe into airtight containers and keep it refrigerated for up to 3 days. The flavors continue to meld beautifully, so leftovers can taste even better the next day!
Freezing
This soup freezes wonderfully. Just make sure it’s fully cooled, then pour it into freezer-safe containers, leaving some space for expansion. It will stay delicious in the freezer for up to 3 months — perfect for those busy days when you need a quick, nourishing meal.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Adding a splash of water or stock can help restore the original broth consistency if it thickens after refrigeration or freezing.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works well as a substitute and will keep the meatballs moist and flavorful. Just be sure to monitor cooking times to ensure they’re fully cooked.
Is this recipe gluten-free?
Yes, the Chicken Meatball and Vegetable Soup Recipe as written is naturally gluten-free, making it a safe and comforting choice for those with gluten sensitivities.
Can I make the meatballs ahead of time?
You sure can! You can prepare and shape the meatballs in advance and refrigerate them for up to 24 hours or freeze them before cooking. This can save time on soup day.
What if I don’t have fennel seeds?
If fennel seeds aren’t on hand, you can substitute with a pinch of ground anise or caraway seeds for a similar warm, slightly sweet flavor profile. Otherwise, just omit them and the soup will still be delicious.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes while cooking the soup base or garnish with a drizzle of hot sauce before serving to give it a delightful kick tailored to your preference.
Final Thoughts
This Chicken Meatball and Vegetable Soup Recipe is a genuinely comforting dish to have in your culinary repertoire. It’s simple without sacrificing flavor, nourishing yet satisfying, and flexible enough to become a family favorite. I can’t wait for you to give it a try and enjoy every delicious spoonful as much as I do!
PrintChicken Meatball and Vegetable Soup Recipe
This wholesome Chicken Meatball and Vegetable Soup is a comforting and nutritious meal featuring tender chicken meatballs simmered in a flavorful broth with fresh spinach, carrots, and Yukon gold potatoes. Perfect for a healthy, Whole30-approved dish that’s easy to prepare and packed with protein and veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken Meatballs
- 2 pounds ground chicken
- ½ medium yellow onion, grated
- 2 large eggs, beaten
- 2 garlic cloves, minced
- ¼ cup minced flat leaf parsley, plus more for serving
- 1 tablespoon fennel seeds
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Soup
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- 8 cups chicken stock
- 2 teaspoons fennel seeds
- ½ teaspoon sea salt
- 2 large carrots, peeled and cut in ¼-inch rounds
- ¾ pound Yukon gold potatoes, peeled, cut in half lengthwise then ¼-inch sliced
- 4 cups loosely packed baby spinach
Instructions
- Make the meatball mixture. In a large bowl, combine the ground chicken, grated onion, beaten eggs, minced garlic, minced flat leaf parsley, fennel seeds, dried oregano, sea salt, and freshly cracked black pepper. Mix thoroughly until all ingredients are evenly incorporated and set the mixture aside.
- Prepare the soup base. Heat the extra-virgin olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add liquids and vegetables. Pour in the chicken stock, then stir in fennel seeds, sea salt, sliced carrots, and sliced potatoes. Bring the mixture to a gentle simmer over medium heat.
- Form and cook the meatballs. While the soup is simmering, with wet hands, shape the chicken mixture into golf ball-sized meatballs (approximately 2 tablespoons each). Carefully drop about 30 meatballs into the simmering soup. Let the soup cook gently for 20 minutes or until the meatballs reach an internal temperature of 165°F using an instant-read thermometer.
- Add spinach and finish cooking. Stir in the loosely packed baby spinach and cook until it’s slightly wilted and the carrots and potatoes are tender, approximately 5 more minutes.
- Serve. Ladle the hot soup into bowls and garnish each serving with additional minced parsley and freshly ground black pepper to taste. Serve immediately while warm.
Notes
- Using wet hands to form meatballs helps prevent sticking and makes shaping easier.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For added flavor, you can sprinkle freshly grated Parmesan cheese on top when serving, if not following Whole30 strictly.
- Adjust salt and pepper seasoning to your personal taste preferences.
