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Creamy Chicken Meatball Soup – Best Easy Family Recipe

creamy chicken meatball soup in a bowl
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Need chicken soup for your soul, stat? Instead of whole chicken pieces, mini chicken meatballs put this creamy Chicken Meatball Soup in comfort food territory in way less time. A few tasty surprises like ground chicken, heavy cream, and peas make this mini chicken meatball soup recipe an instant “new” classic.

Ingredients

Scale

Chicken Meatballs

  • 1 lb ground chicken
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Soup

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced to 1/2″
  • 3 stalks celery, sliced to 1/2″
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth, divided
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2/3 cup frozen peas
  • chopped parsley, to taste

Instructions

1. Make the meatballs. Combine the ground chicken, breadcrumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt in a large bowl; mix gently with your hands until the ingredients are evenly combined, but try not to overmix. Form 1-tablespoon portions into approximately 36 mini meatballs and set aside on a baking sheet.

2. Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add half the meatballs (or however many will fit in a single layer) and brown 1-2 minutes per side, turning 2-3 times. Remove using a slotted spoon and set aside. Repeat with the remaining meatballs.

3. Add the butter and heat until it melts, then foams. Add the onion, carrot, and celery. Saute, stirring occasionally, until the vegetables are soft and the onion is translucent, 8-10 minutes. Add the garlic and cook 1 minute more.

4. Sprinkle the flour over the vegetables. Work the flour into the vegetables using a rubber spatula and cook until it turns golden brown (to cook off the “flour” flavor), about 2 minutes.

5. Pour in 1/2 cup chicken broth to deglaze the pot, stirring and scraping the bottom of the pot with a rubber spatula until all the browned bits have been absorbed.

6. Add the remaining chicken broth, plus the Italian seasoning, salt, pepper, and bay leaf. Increase the heat to bring liquid to a simmer; reduce to maintain the simmer and cook 15 minutes to thicken the broth and marry the flavors.

7. Fish out the bay leaf. Add the heavy cream and stir to combine; return the meatballs to the pot and add the frozen peas. Simmer until the meatballs are cooked through and the peas are defrosted, about 5 minutes.

8. Ladle into bowls, garnish with parsley, and serve immediately.

Notes

To Bake the Meatballs: Skip browning and omit olive oil. Arrange on two parchment lined baking sheets. Bake at 400°F for 18-20 minutes, or until internal temp reaches 165°F.

 

To Simmer the Meatballs: Skip browning and omit olive oil. Add the meatballs in with the broth and simmer for 15-20 minutes.

Find it online: https://cookingwithramsay.com/creamy-chicken-meatball-soup/