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When the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to comfort the soul. Chicken meatball soup stands out as a heartwarming dish that combines the rich flavors of tender chicken meatballs with a savory broth and fresh vegetables. This delightful recipe not only warms your body but also nurtures your spirit, making it a perfect meal for family gatherings, cozy nights in, or even a quick weeknight dinner.

Homemade Chicken Meatball Soup

Looking for a family-friendly lunch that everyone will love? This one-pan lunch recipe is not only simple to make but also packed with flavor, making it perfect for busy days or special gatherings. Try this delicious meal thats sure to become a family favorite and a staple in your kitchen! FamilyFriendlyLunch OnePanLunch EasyRecipes MealPrep HealthyEating ComfortFood Afterka
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

6 cups chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup onion, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup diced tomatoes (canned or fresh)

1 cup spinach or kale, roughly chopped

Fresh parsley, chopped (for garnish)

Lemon wedges (optional, for serving)

Instructions
 

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until just combined; do not overmix.

    Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Set them aside on a baking sheet.

      In a large pot, bring the chicken broth to a simmer over medium heat.

        Add the diced carrots, celery, and onion to the pot. Cook for about 5-7 minutes, until the vegetables begin to soften.

          Carefully drop the meatballs into the simmering broth. Cook for about 10-12 minutes, or until meatballs are cooked through.

            Add the green beans and diced tomatoes to the pot, and simmer for another 5 minutes.

              Stir in the spinach or kale, and let it wilt for about 2 minutes.

                Adjust seasoning with salt and pepper, if necessary.

                  Serve hot, garnished with fresh parsley and a squeeze of lemon juice, if desired.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6