Chicken Soup with Chicken Meatballs

Name: Chicken Soup with Chicken Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 oz grated Parmesan cheese; ⅓ cup panko; 1 tsp garlic powder; 1 tsp dried oregano; 1 large egg, beaten; 1 lb ground chicken; 1 tbsp olive oil; 2 large carrots, peeled and diced; 1 medium onion, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 6 cups chicken broth; 2 sprigs thyme; 2 bay leaves; 2 tbsp parsley leaves

This chicken soup combines a clear, savory broth with roasted chicken meatballs made from ground chicken, Parmesan, and panko. Roasting the meatballs before adding them keeps the broth clear while building extra flavor through browning.

🏷️Chicken 🏷️Soup 🏷️Meatballs 🏷️Dinner 🏷️Family-friendly 🏷️Roast mode

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 oz grated Parmesan cheese
⅓ cup panko
1 tsp garlic powder
1 tsp dried oregano
1 large egg, beaten
1 lb ground chicken
1 tbsp olive oil
2 large carrots, peeled and diced
1 medium onion, diced
2 celery stalks, diced
2 garlic cloves, minced
6 cups chicken broth
2 sprigs thyme
2 bay leaves
2 tbsp parsley leaves

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Instructions

1
In a large bowl, whisk together 1 oz grated Parmesan cheese, ⅓ cup panko, 1 tsp garlic powder, 1 tsp dried oregano, 1 large egg, 1 tsp salt, and ½ tsp ground black pepper. Add 1 lb chicken and mix with your hands to incorporate.
2
With damp hands, roll chicken into 15 meatballs and place in a greased Suvie pan. Place pan in the bottom zone of Suvie.
3
In a second Suvie pan, stir together 1 tbsp olive oil, 2 chopped carrots, 1 chopped onion, 2 chopped celery stalks, 2 garlic cloves, and ¼ tsp salt. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 400°F for 25 minutes. Top Zone: Roast at 400°F for 40 minutes.
4
Place 6 cups chicken broth, 2 sprigs thyme, and 2 bay leaves in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker. Input settings and cook now. Slow Cook, High, 30 minutes.
5
After cooking, divide meatballs and vegetables evenly between 4 bowls. Pour hot chicken broth over each serving and season to taste with salt and pepper. Garnish with parsley and serve.

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Tips & Notes

Pro tips

Don't skip the roasting step—it browns the exterior for depth of flavor while keeping the broth clear and clean-tasting.
Mix the meatball ingredients gently and avoid overworking; overworked ground chicken becomes dense. Use your hands and stop once combined.
Add roasted meatballs just before serving to prevent them from breaking apart or absorbing excess broth.

Substitutions

Ground chicken → ground turkey (1:1 ratio, same cooking time)
Panko → regular breadcrumbs (same ratio; panko creates slightly lighter texture)
Dried oregano → dried Italian seasoning (same amount for similar herbaceous flavor)

Storage & make-ahead

Store leftover soup in an airtight container for up to 3 days; reheat gently on the stovetop and add meatballs last to prevent sogginess.

Common Questions

Why roast the meatballs separately instead of simmering them in the soup?

Roasting keeps the broth clear and allows the meatballs to brown deeply, developing extra flavor that simmering directly in broth cannot achieve.

Can I make the meatballs ahead of time?

Yes, form and refrigerate the meatballs for up to 24 hours before roasting, or roast and freeze them for up to 3 months. Reheat gently before serving.