Creamy Garlic Chicken Meatball Soup

$- 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 cups baby spinach - 1 cup carrots, diced - 1 cup celery, diced I love using ground chicken for its light flavor. It absorbs all the great seasonings well. The breadcrumbs and Parmesan give the meatballs a nice texture. Adding an egg helps bind everything together. Fresh garlic adds a punch of flavor. Carrots and celery add sweetness and crunch. Spinach brings in color and nutrition. - 4 cups chicken broth - 1 cup heavy cream - 1/2 teaspoon red pepper flakes (optional) The chicken broth gives the soup depth. I prefer low-sodium broth to control salt. Heavy cream makes the soup rich and smooth. If you want some heat, red pepper flakes are a fun option. You can adjust how much you use based on your taste. - Fresh parsley, chopped - Red pepper flakes Garnishing with fresh parsley adds a pop of color. It also brightens the flavor. If you like spice, sprinkle on more red pepper flakes. Garnishing makes your soup look even more inviting. {{ingredient_image_1}} To make the meatballs, start by gathering your ingredients. You will need ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, and seasoning. - In a large mixing bowl, combine: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste Mix these well using your hands. Once combined, roll the mixture into small meatballs, about 1 inch wide. Set them aside on a plate. Now it’s time to cook the vegetables. Use a large pot or Dutch oven for this step. - Heat a drizzle of olive oil over medium heat. - Add 1 cup diced carrots and 1 cup diced celery. - Sauté for about 5 minutes until they soften. The smell will be amazing as the vegetables cook. Next, you will create the soup. - Carefully pour in 4 cups of chicken broth and bring it to a simmer. - Gently drop in the meatballs. Cook for about 10 to 12 minutes. They will float when done. After the meatballs are cooked through, it's time to make it creamy. - Reduce the heat to low. - Stir in 1 cup heavy cream and 2 cups baby spinach. Cook for another 3 to 5 minutes until the spinach wilts. If you like some heat, sprinkle in red pepper flakes. Adjust the salt and pepper as needed. Serve hot and enjoy this rich, creamy garlic chicken meatball soup! To make tender meatballs, start with ground chicken that has some fat. Lean meat can lead to dryness. Mixing in breadcrumbs helps keep them soft. Be gentle when mixing the meat to avoid overworking it. To avoid dry meatballs, make sure to add the egg and cheese. These ingredients add moisture and flavor. You can also chill the meatball mixture before forming them. This helps them hold their shape better while cooking. Herbs and spices can boost the flavor. I love adding fresh or dried herbs like thyme or basil. You can also mix in garlic powder for an extra kick. If you want more heat, add red pepper flakes to the soup. For creaminess, you can adjust the amount of heavy cream. Start with one cup, then add more to your taste. If you prefer a lighter soup, use half-and-half or low-fat milk. This soup pairs well with crusty bread or a simple side salad. A light green salad with vinaigrette balances the rich soup nicely. For garnish, fresh parsley adds a pop of color. You can also sprinkle some extra Parmesan cheese on top. This makes the soup look inviting and adds extra flavor. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavors of your soup significantly. Consider using fresh basil or parsley for added aroma and taste. Customize Your Veggies: Feel free to add other vegetables like zucchini or bell peppers to the soup for more color and nutrition. Just ensure they are cut into small, uniform pieces for even cooking. Make Ahead: This soup freezes well! Make a double batch and freeze the extra portions in airtight containers for quick meals on busy days. Check for Doneness: To ensure your meatballs are cooked through, use a meat thermometer. They should reach an internal temperature of 165°F (74°C). {{image_2}} You can easily swap the ground chicken for other meats. Ground turkey works well and keeps it light. If you prefer beef, use lean ground beef for a richer flavor. For a vegetarian option, try using chickpeas. Just mash them slightly and mix them as you would with the chicken. This gives a nice texture and flavor. For those watching their fat intake, use low-fat dairy options. Substitute heavy cream with half-and-half or a plant-based cream. You’ll still get a creamy texture without the extra calories. You can also add more vegetables for nutrition. Consider using zucchini, bell peppers, or even mushrooms. These not only boost health but also add great flavor. You might want to change the soup's thickness. To make it thicker, add more cream or a cornstarch slurry. If you prefer a thinner soup, simply add more broth. Adjust it to your taste, and feel free to experiment. Each change can create a new twist on this recipe, making it your own. To store leftovers, place the soup in an airtight container. Make sure it cools down first. This helps keep the soup fresh. In the fridge, the soup lasts about 3 to 4 days. For freezing soup, let it cool completely before packing. Use freezer-safe containers or bags. Leave some space at the top to allow for expansion. This soup can stay good in the freezer for about 2 to 3 months. To thaw, move the soup to the fridge overnight. If you need it fast, you can use the microwave. Just heat it at low power and stir often. You can reheat the soup on the stove or in the microwave. On the stove, use low heat. Stir the soup often to heat it evenly. In the microwave, heat in short bursts of 1 to 2 minutes. To keep the soup creamy, add a splash of heavy cream while reheating. This helps restore its smooth texture. Stir well before serving to enjoy every bite! Yes, you can make this soup ahead of time. To prepare it in advance, follow these steps: 1. Make the meatballs and cook them in the broth as usual. 2. Once the soup cools, store it in an airtight container. 3. Keep it in the fridge for up to three days. 4. When ready to eat, just reheat on the stove. 5. Add the heavy cream and spinach just before serving for the best taste. This method helps the flavors blend well. You can make this soup gluten-free! Here are some alternatives: - Replace regular breadcrumbs with gluten-free breadcrumbs. - Use gluten-free chicken broth to keep it safe. - Check the labels on all packaged ingredients to ensure they are gluten-free. With these swaps, you can enjoy the soup without worry. If you want to add some heat, try these options: - Increase the amount of red pepper flakes in the soup. - Add diced jalapeños or serrano peppers for a fresh kick. - Stir in a dash of hot sauce before serving for extra flavor. Adjust the spice to your taste, and enjoy the warmth! This soup combines ground chicken, veggies, and rich cream for a healthy dish. You can adjust flavors, swap proteins, and find perfect sides. Remember to store leftovers well and reheat carefully. With these tips, you’ll create a tasty meal your family will love. Enjoy making it your own!$

Creamy Garlic Chicken Meatball Soup

A comforting soup featuring tender chicken meatballs in a creamy garlic broth with vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb ground chicken
0.25 cup breadcrumbs
0.25 cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon dried Italian herbs
to taste salt and pepper
4 cups chicken broth
1 cup heavy cream
2 cups baby spinach
1 cup carrots, diced
1 cup celery, diced
0.5 teaspoon red pepper flakes (optional)
for garnish fresh parsley, chopped

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the carrots and celery, sautéing for about 5 minutes until they start to soften.
Carefully add the chicken broth to the pot and bring to a simmer.
Gently drop the meatballs into the simmering broth and cook for about 10-12 minutes, until the meatballs are cooked through and float to the top.
Reduce the heat to low and stir in the heavy cream and baby spinach. Cook for an additional 3-5 minutes until the spinach wilts and the soup is heated through.
If desired, sprinkle red pepper flakes for a little heat. Adjust seasoning with salt and pepper if necessary.
Serve hot, garnished with freshly chopped parsley.

Notes

Adjust seasoning to taste and add red pepper flakes for extra heat if desired.

Keyword chicken, creamy, garlic, meatballs, soup