Chicken meatball soup combines the warmth of homemade broth with seasoned chicken meatballs, creating a dish that’s both comforting and nourishing. Imagine a cozy evening, the aroma of fresh vegetables and spices wafting through your kitchen. Each spoonful brings a wave of flavor that hugs you from the inside out. This chicken meatball soup recipe not only warms the body but also nourishes the soul. Plus, it’s simple enough for any home cook to whip up, making it a perfect choice for family dinners or meal prep.
So, gather your ingredients and get ready to fill your kitchen with delightful scents. This soup is all about joy and comfort, offering a satisfying meal that you’ll find yourself returning to again and again. Whether you’re in need of a quick weeknight dinner or want to impress guests with your cooking skills, this chicken meatball soup recipe is sure to shine. Now, let’s get started on creating this delicious dish together!
Why This Recipe Works
Chicken meatball soup is a crowd-pleaser because it marries the comfort of homemade broth with the rich flavors of seasoned meatballs. When you take a sip, the warmth envelops you, while the fresh veggies add nutrition and balance to each bowl. The simple yet flavorful broth creates a base that enhances every ingredient, making it a wholesome meal.
Why You’ll Love This Chicken Meatball Soup Recipe
This chicken meatball soup recipe shines during cozy dinners, family gatherings, or a quick meal prep solution for the week ahead. The hearty texture offers satisfaction while the variety of flavors keeps things interesting. Plus, you can customize it to suit your taste, ensuring it becomes a go-to favorite that you’ll revisit time and time again, no matter the season.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced (about 1 cup)
- 2 large carrots, diced
- 2 cups butternut squash, diced
- 2 small zucchini, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 29 oz diced tomatoes (two 14.5 oz cans)
- 2 bay leaves
- 2 teaspoons Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/3 cup pearl barley
- 3 Italian chicken sausage links, raw
- Parmesan cheese, for garnish (optional)
- Fresh basil, chiffonade, for garnish (optional)
Preparing the Base for the Soup
Heat the Oil and Butter
To start, grab a large pot and place it over medium heat. Add in the olive oil and butter, letting them melt together until they bubble nicely.
Sauté the Vegetables
Next, toss in the diced onions, carrots, zucchini, and butternut squash. Sauté them for about 5-6 minutes, stirring occasionally. You’ll know they’re ready when they become tender and fragrant.
Add Garlic
Then, it’s time to mix in your minced garlic. This adds a punch of flavor. Cook for an additional minute or so, allowing the garlic to infuse the vegetables in the pot.
Building the Soup
Pour in the Broth and Tomatoes
Now, carefully pour the chicken broth into the pot alongside the diced tomatoes. You should also add the bay leaves, Italian seasoning, salt, black pepper, and pearl barley at this stage.
Bring to a Boil and Simmer
Increase the heat, bringing everything to a boil. Once it reaches that bubbling point, reduce the heat to let it simmer peacefully. This is where the flavors start to meld beautifully together.
Making the Meatballs
Prepare the Chicken Sausage
While the soup simmers, take the Italian chicken sausage links. Remove the meat from their casings and roll the sausage into small meatballs. This step is simple and adds a ton of flavor to your soup.
Add Meatballs to the Soup
Gently drop those meatballs into the simmering broth. They’ll cook for 30-45 minutes, ensuring the chicken is cooked through and the pearl barley becomes tender.
Serving the Soup
Ladle into Bowls
Once everything is cooked, grab a ladle and serve the hot chicken meatball soup into bowls. It’s a sight that will make anyone hungry.
Garnish and Enjoy
To jazz it up, top each bowl with grated parmesan cheese and a sprinkle of fresh basil chiffonade. This adds a lovely finishing touch and elevates the flavor.
Serving Suggestions
This chicken meatball soup pairs beautifully with crusty bread, perfect for dipping, or a simple side salad to balance the meal.
Tips for Success
- Always check that the chicken sausages are fully cooked; they should reach an internal temperature of 165°F.
- For an extra hint of brightness, add a splash of lemon juice before serving.
Variations
- If you’re looking for a lighter option, swap chicken sausage for turkey sausage.
- Want more greens? Throw in some spinach or kale for added nutrients.
- For a different texture and flavor, replace pearl barley with quinoa or farro.
Storage Tips
After enjoying your delicious creation, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze portions for up to 3 months.
FAQs
1. Can I use frozen vegetables in this soup?
Absolutely! Frozen vegetables can work well. Just adjust the cooking time accordingly.
2. How can I make this recipe gluten-free?
To make it gluten-free, simply substitute pearl barley with quinoa or rice and use gluten-free chicken broth.
3. Is it possible to make this soup in a slow cooker?
Yes, feel free to sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
4. Can I make this soup ahead of time?
Definitely! The flavors really deepen after sitting, making it an excellent make-ahead option.
5. What can I serve with this chicken meatball soup?
This soup is fantastic with a salad, garlic bread, or even cheese toast.
Chicken meatball soup is about more than just a meal; it’s about creating cherished moments with family. The combination of rich flavors, hearty chicken meatballs, and vibrant vegetables brings a touch of warmth to the table, making every bite satisfying. Whether on a chilly evening or at gatherings, this chicken meatball soup recipe is bound to create smiles and hearts warmed around the dining table.
Print
Chicken Meatball Soup
This Chicken Meatball Soup combines comforting flavors and nourishing ingredients, making it a perfect choice for family dinners or meal prep. Each bowl is filled with warmth and satisfaction.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced (about 1 cup)
- 2 large carrots, diced
- 2 cups butternut squash, diced
- 2 small zucchini, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 29 oz diced tomatoes (two 14.5 oz cans)
- 2 bay leaves
- 2 teaspoons Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/3 cup pearl barley
- 3 Italian chicken sausage links, raw
- Parmesan cheese, for garnish (optional)
- Fresh basil, chiffonade, for garnish (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté diced onion, carrots, zucchini, and butternut squash for 5-6 minutes until tender.
- Add minced garlic and cook for an additional minute.
- Pour in chicken broth, diced tomatoes, bay leaves, Italian seasoning, salt, black pepper, and pearl barley.
- Bring to a boil, then reduce heat and let it simmer.
- Remove meat from chicken sausage casings and roll into small meatballs.
- Add meatballs to the soup and cook for 30-45 minutes.
- Serve the soup into bowls and garnish with parmesan cheese and basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken sausages reach an internal temperature of 165°F.
For added brightness, consider a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
- Cholesterol: 50
