Chicken 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.
