Description
This Chicken Parmesan Meatball Soup is the perfect blend of savory, cheesy, and hearty flavors in one comforting bowl. Imagine juicy chicken meatballs, simmered in a rich tomato broth, topped with melty mozzarella cheese, and served with crispy garlic bread or pasta—it’s everything you love about Chicken Parmesan in soup form!
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken (or turkey)
- ½ cup breadcrumbs (or almond flour for a low-carb option)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon olive oil (for browning)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon sugar (balances acidity, optional)
- ½ cup heavy cream (optional, for a creamy version)
- 1 cup shredded mozzarella cheese (for topping)
- ¼ cup fresh basil or parsley, chopped (for garnish)
For Serving (Optional):
- Cooked pasta (penne, rigatoni, or orzo)
- Garlic bread or breadsticks
- Extra Parmesan cheese
Instructions
Step 1: Make the Meatballs
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until just combined.
- Roll the mixture into 1-inch meatballs (about 20-24 total).
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add meatballs and cook for 3-4 minutes per side until browned. Remove and set aside. (They will finish cooking in the soup.)
Step 2: Make the Soup Base
- In the same pot, add 1 tablespoon olive oil and sauté onions until soft (about 3-4 minutes).
- Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes, stirring for 30 seconds until fragrant.
- Stir in crushed tomatoes, chicken broth, tomato paste, and sugar. Bring to a gentle simmer.
Step 3: Simmer the Meatballs
- Return the browned meatballs to the pot and let simmer for 15-20 minutes, stirring occasionally.
- If using, add heavy cream for a creamy version and stir well.
Step 4: Add Cheese & Serve
- Sprinkle shredded mozzarella cheese on top of the soup and cover with a lid for 2-3 minutes to melt the cheese.
- Garnish with fresh basil or parsley and extra Parmesan.
- Serve hot with garlic bread or pasta for a complete meal!
Notes
- Want extra crispy meatballs? Air-fry them at 375°F (190°C) for 8-10 minutes instead of pan-frying.
- Prefer a thicker soup? Add ½ cup cooked orzo or ditalini pasta directly to the soup.
- Make it low-carb by skipping the breadcrumbs and pasta, and using almond flour in the meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: ~320
- Sodium: ~700mg
- Fat: ~18g
- Carbohydrates: ~18g
- Protein: ~25g