Chicken Meatball Soup

This hearty meatball soup uses ground chicken and a medley of delicious veggies. Freeze a batch to have on hand for an easy weeknight dinner!

Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6

Meatball Ingredients
  • 1 lb (454 g) ground chicken
  • ¼ cup (60 mL) bread crumbs
  • 2 Tbsp (30 mL) chopped parsley or 2 tsp (10 mL) dried parsley
  • 1 large egg
  • 1 small onion, diced
  • ½ tsp (2.5 mL) garlic powder
  • ¼ tsp (1 mL) ground cloves
  • ½ tsp (2.5 mL) dried oregano
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) ground black pepper
Soup Ingredients
  • 1 Tbsp (15 mL) olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 3 small potatoes, diced
  • 6 cups (1.5 litre) chicken broth
  • 1 can (28 oz/796 mL) diced tomatoes, with juice
  • 2 bay leaves
  • ½ tsp (2.5 mL) dried rosemary, chopped finely
  • ½ tsp (2.5 mL) dried thyme
  • 1 tsp (5 mL) salt
  • ½ tsp (2.5mL) ground black pepper
  • Optional: chopped parsley and grated parmesan cheese
  1. Preheat oven to 200°C (400°F).
  2. In a large bowl, combine the ground chicken, bread crumbs, parsley, egg, onion, garlic powder, ground cloves, oregano, salt and pepper. Mix well.
  3. Roll the mixture into even, bite-size meatballs and place on a greased, foil- or parchment paper-lined baking sheet.
  4. Bake for 12 – 15 minutes. Remove from oven and set aside.
  5. Meanwhile, heat a large soup pot over medium heat. Add olive oil and onion and cook for 2 minutes.
  6. Add garlic and celery and cook for 2 minutes.
  7. Add the carrot and potatoes and continue cooking for 2 more minutes.
  8. Add the chicken broth, tomatoes, bay leaves, rosemary, thyme, salt and pepper and bring to a boil over high heat. Lower heat to medium and cook for 15 – 18 minutes. Remove bay leaves.
  9. Add the meatballs to the soup and cook for 10 - 12 minutes.
  10. Serve soup with chopped parsley and parmesan cheese on top, if using.


  • If you don't have ground chicken on hand, try using ground turkey or lean ground beef.
  • Chill leftover soup for up to 3 days in the fridge.
  • To freeze, let it cool, then transfer to food safe containers, removing all excess air, and freeze for up to 3 months. When ready to use, thaw in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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