Chicken meatball soup is the kind of bowl that wraps you up like a warm hug on a cold night. Tender oven-baked chicken meatballs, hearty vegetables, and ditalini pasta swim together in a rich, savory broth that tastes like it simmered all day. I started making this on Sunday afternoons when the whole family needed something cozy and filling without a lot of fuss.
The first time I put this chicken meatball soup on the table, my kids were skeptical about the kale. By the time dinner was over, the pot was empty. That says everything. The meatballs are soft, well-seasoned, and hold together beautifully in the broth. The vegetables add natural sweetness and color, and the pasta makes every spoonful satisfying. This is the kind of soup that gets requested on repeat once you make it. Make this tonight!
Table of Contents
Ingredients for Chicken Meatball Soup
Making this chicken meatball soup starts with a handful of simple, everyday ingredients. I have tested this recipe multiple times and these ratios work every single time. Here is everything you need:
For the Meatballs:
- 1 lb ground chicken – I recommend using ground chicken with some fat content rather than extra lean so the meatballs stay moist and tender after baking
- 1/2 cup Panko breadcrumbs – In my experience Panko gives a much lighter and less dense texture than regular breadcrumbs
- 1 large egg
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 carrots, diced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 cloves garlic, minced
- 1 tsp Italian seasoning – My preference is a blend that includes oregano and thyme for the best depth of flavor
- 6 to 7 cups low-sodium chicken broth – I always use low-sodium so the salt level stays easy to control
- 1 cup dry ditalini pasta
- 1 1/2 cups chopped kale (optional but highly recommended for nutrition and color)
Optional Topping:
- Grated Parmesan cheese – Pro tip: freshly grated Parmesan melts far more smoothly than pre-shredded
Step-by-Step Instructions
In my experience, baking the meatballs separately before adding them to the broth is the single most important step. It gives them a golden exterior and keeps them firm so they hold their shape through the simmer.
Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper and set aside.
Step 2: In a large bowl, combine the ground chicken, Panko breadcrumbs, egg, olive oil, garlic powder, onion powder, salt, and pepper. Mix until just combined. Stop as soon as the ingredients come together. Overworking the mixture makes the meatballs dense and tough.
Step 3: Use a greased cookie scoop to portion the mixture into meatballs about 1 1/2 to 2 tablespoons each. Roll lightly between your palms and space them out on the prepared baking sheet. Wet hands help prevent the mixture from sticking.
Step 4: Bake for 20 to 25 minutes until golden on the outside and cooked through to an internal temperature of 165 degrees F. The outsides should look set and lightly browned, not pale or wet.
Step 5: When the meatballs have about 5 minutes left in the oven, start the soup. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, salt, and pepper. Saute for 3 to 4 minutes until the onion turns soft and translucent.
Step 6: Add the minced garlic and Italian seasoning and stir for about 1 minute until fragrant. You will smell the herbs bloom in the warm oil.
Step 7: Pour in the chicken broth and add the dry ditalini pasta along with the baked chicken meatballs. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 8 to 10 minutes until the pasta is tender but not mushy.
Step 8: Stir in the chopped kale if using and let it wilt for 1 to 2 minutes. If the soup looks too thick, splash in a little extra broth. Serve hot topped with freshly grated Parmesan.
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Best Ways to Round Out This Bowl
This chicken meatball soup is a full, satisfying meal on its own, but the right additions bring extra texture and variety to the table.
Crusty Bread or Garlic Bread: There is nothing better than a thick warm slice of bread for soaking up every drop of herby broth. My Easy Garlic Bread with Sliced Bread comes together in minutes and is a natural match for this soup.
Homemade Cheesy Breadsticks: If the family wants something extra comforting on the side, these Homemade Cheesy Breadsticks are a crowd-pleaser that disappears even faster than the soup does.
Simple Green Salad: A fresh salad with lemon vinaigrette adds brightness and crunch that balances the richness of the broth beautifully without competing with the flavors.
Chicken Parmesan Meatballs: If your family loves meatballs as much as mine does, bookmark my Chicken Parmesan Meatballs as another easy weeknight option to rotate in.
Marry Me Chicken Soup: Soup nights deserve a full rotation. My Marry Me Chicken Soup is another cozy bowl with incredible flavor that pairs well with the same crusty bread you serve here.
Healing Ginger Garlic Chicken Noodle Soup: For nights when the family needs something extra nourishing, my Healing Ginger Garlic Chicken Noodle Soup is a wonderful companion recipe to have in your back pocket.
Keeping Leftovers Fresh
Store leftover chicken meatball soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb broth as it sits overnight, so the soup will thicken up in the fridge.
To reheat, warm gently on the stovetop over medium-low heat and stir in a splash of chicken broth to bring the consistency back. I recommend this method over the microwave for the best texture, especially for keeping the meatballs from drying out.
This soup also freezes well for up to 3 months. For the best results, freeze the meatballs and broth separately from the cooked pasta, then boil fresh pasta when you are ready to serve.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes. Bake the meatballs and store them in an airtight container in the fridge for up to 3 days. When ready, drop them straight into the simmering broth to warm through and they will be just as tender.
What pasta can I use instead of ditalini?
Small pasta shapes work best in this soup. Elbow macaroni, small shells, or orzo are all great substitutes. Avoid large pasta shapes as they can overpower the meatballs in each spoonful.
Can I make this chicken meatball soup in a slow cooker?
Yes. Bake the meatballs first, then add all soup ingredients except the pasta to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the pasta during the last 30 minutes to avoid it turning mushy.
Chicken Meatball Soup
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- In a large bowl, combine ground chicken, Panko breadcrumbs, egg, olive oil, garlic powder, onion powder, salt, and pepper. Mix until just combined. Stop mixing as soon as the ingredients come together to avoid dense meatballs.
- Use a greased cookie scoop to portion the mixture into meatballs about 1 1/2 to 2 tablespoons each. Roll lightly between your palms with slightly wet hands to prevent sticking. Space them out on the prepared baking sheet.
- Bake for 20 to 25 minutes until golden on the outside and cooked through to an internal temperature of 165 degrees F.
- When the meatballs have about 5 minutes left, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, carrots, salt, and pepper. Saute for 3 to 4 minutes until the onion is soft and translucent.
- Add minced garlic and Italian seasoning. Stir for about 1 minute until fragrant.
- Pour in the chicken broth and add the dry ditalini pasta along with the baked chicken meatballs. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 8 to 10 minutes until the pasta is tender but not mushy.
- Stir in the chopped kale if using and let it wilt for 1 to 2 minutes. Add a splash of extra broth if the soup is too thick. Serve hot topped with freshly grated Parmesan.
