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A bowl of chicken meatball soup with baked chicken meatballs, ditalini pasta, diced carrots, and wilted kale in a savory chicken broth topped with Parmesan

Chicken Meatball Soup

Tender oven-baked chicken meatballs simmered with carrots, ditalini pasta, and kale in a rich herb-seasoned chicken broth. A cozy, hearty one-pot dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 519
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken not extra lean for best meatball moisture
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 1 tbsp olive oil for meatball mixture
  • 1/2 tsp garlic powder for meatballs
  • 1/2 tsp onion powder for meatballs
  • 3/4 tsp kosher salt for meatballs
  • 1/4 tsp ground black pepper for meatballs
  • 1 tbsp olive oil for soup base
  • 1 small onion diced
  • 3 carrots diced
  • 1/2 tsp kosher salt for soup
  • 1/4 tsp ground black pepper for soup
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 6-7 cups low-sodium chicken broth plus extra as needed when reheating
  • 1 cup dry ditalini pasta elbow macaroni or small shells can substitute
  • 1.5 cups chopped kale optional
  • grated Parmesan cheese optional topping, freshly grated preferred

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Large pot or Dutch oven
  • Cookie scoop
  • Instant read meat thermometer

Method
 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper and set aside.
  2. 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.
  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 with slightly wet hands to prevent sticking. Space them out on the prepared baking sheet.
  4. Bake for 20 to 25 minutes until golden on the outside and cooked through to an internal temperature of 165 degrees F.
  5. 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.
  6. Add minced garlic and Italian seasoning. Stir for about 1 minute until fragrant.
  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.
  8. 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.

Notes

Do not overwork the meatball mixture or they will turn dense. For freezer storage, freeze meatballs and broth separately from cooked pasta and boil fresh pasta when reheating. Elbow macaroni or small shells can substitute for ditalini. Soup keeps in the fridge for up to 4 days.