Ina Garten Chicken Meatball Soup

This hearty and flavorful Chicken Meatball Soup, inspired by Ina Garten is a true comfort food classic. Made with tender homemade meatballs, a rich broth, and a medley of fresh vegetables, this soup is a satisfying and soul-warming meal perfect for a chilly evening.

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🧡 Why You’ll Love This Ina Garten Chicken Meatball Soup Recipe:

Simple Ingredients: Requires readily available pantry staples and fresh produce.
Easy to Make: The process is straightforward, making it perfect for weeknight dinners.
Flavorful and Satisfying: The combination of savory meatballs, aromatic broth, and tender vegetables creates a truly delicious soup.
Versatile: Can be easily customized with your favorite vegetables and herbs.

❓ What Is Ina Garten Chicken Meatball Soup Recipe?

This Ina Garten Chicken Meatball Soup recipe features homemade chicken meatballs simmered in a flavorful broth with vegetables and pasta. The meatballs are made with a blend of ground chicken, sausage, and breadcrumbs, while the broth is infused with the flavors of onions, carrots, celery, and herbs.

🍗 Ingredients:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the Soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots
3/4 cup diced celery
10 cups chicken stock
1/2 cup dry white wine
1 cup small pasta such as ditalini, stelline, or acini de pepe
1/4 cup fresh dill, minced
12 ounces baby spinach, washed and trimmed

🍲 Instructions:

Preheat oven to 350°F. In a large mixing bowl, combine the ground chicken, chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, salt, and pepper. Gently combine with a fork.
Line a sheet pan with parchment paper. Use a teaspoon to drop 1 to 1 1/4-inch meatballs onto the sheet pan. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
While the meatballs are baking, heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot.
Add the onion, carrots, and celery and sauté until softened, about 5 minutes, stirring occasionally.
Add the chicken stock and wine to the pot and bring to a boil. Add the pasta and cook until tender, according to package directions.
Stir in the fresh dill and then the meatballs to the soup and simmer for 1 minute. Add the spinach and cook for 1 minute more, or until just wilted.
Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

📍 Recipe Tips

Don’t Overmix: Gently combine the meatball ingredients. Overmixing can make the meatballs tough.
Baking is Key: Baking the meatballs in the oven ensures they cook through evenly and helps prevent them from falling apart.
Resting Time: Let the meatballs cool slightly on the baking sheet before adding them to the soup.
Sauté the Vegetables: Sautéing the onions, carrots, and celery before adding the broth adds depth of flavor to the soup.
Quality Broth: Use high-quality chicken stock for the best flavor. Homemade stock is ideal, but store-bought will work well too.
Simmer Gently: Simmer the soup gently after adding the meatballs to allow the flavors to meld.
Garnish Generously: Finish each bowl with a generous sprinkle of freshly grated Parmesan cheese.

🍚 What To Serve With Chicken Meatball Soup?

Chicken Meatball Soup pairs well with crusty bread, garlic toast, a fresh green salad, roasted vegetables, or a side of rice or quinoa. For a heartier meal serve it with mashed potatoes or a simple grilled cheese sandwich.

🎚 How To Store Leftover Chicken Meatball Soup?

Refrigerator: Store leftover chicken meatball soup in an airtight container for up to 3 days.
Freezer: Freeze in individual portions of leftover chicken meatball soup for up to 3 months.

🥵 How To Reheat Leftover Chicken Meatball Soup?

In The Oven: Reheat leftover chicken meatball soup in a preheated oven at 350°F (175°C) for 4-6 minutes or until heated through.
In The Microwave: Reheat leftover chicken meatball soup in the microwave on medium power for up 3-7 minutes until heated through.

FAQs

How do I make tender meatballs for Chicken Meatball Soup?

To make tender meatballs for Chicken Meatball Soup, use a combination of ground chicken, breadcrumbs, eggs, and seasonings, and avoid overmixing the meat.

Can I make Chicken Meatball Soup gluten-free?

Yes, Chicken Meatball Soup can be made gluten-free by using gluten-free breadcrumbs in the meatballs and ensuring the broth and seasonings are gluten-free.

How do I prevent the meatballs from falling apart in Chicken Meatball Soup?

To prevent meatballs from falling apart in Chicken Meatball Soup, make sure to include a binder like eggs and breadcrumbs, and avoid overhandling the mixture.

Can I make Chicken Meatball Soup in a slow cooker?

Yes, Chicken Meatball Soup can be made in a slow cooker by adding the broth, vegetables, and raw or pre-cooked meatballs, then cooking on low for 6-8 hours.

Can I add pasta or rice to Chicken Meatball Soup?

Yes, pasta like orzo or rice can be added to Chicken Meatball Soup. Cook them separately and add them before serving to prevent them from becoming too soft.

Why is my Chicken Meatball Soup too salty?

If Chicken Meatball Soup is too salty, add extra water or broth, a small potato to absorb excess salt, or a splash of lemon juice to balance the flavors.

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Nutrition Facts

Serving Size: 1 Serving

Calories: 573 kcal
Total Fat: 41g
Saturated Fat: 17g
Monounsaturated Fat: 8g
Polyunsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 194mg
Sodium: 2081mg
Protein: 31g
Total Carbohydrates: 24g
Fiber: 4g
Sugars: 6g
Potassium: 469mg
Vitamin A: 488%
Vitamin C: 11%
Calcium: 123%
Iron: 13%

Author: Hamdi Saidani Cooking Method:Baking Simmering Cuisine:American Canada British Courses:Soups & Stews Dinner Lunch Main Sides

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 5 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:573 kcal Best Season:Available

Description

Instructions

Preheat oven to 350°F. In a large mixing bowl, combine the ground chicken, chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, salt, and pepper. Gently combine with a fork.
Line a sheet pan with parchment paper. Use a teaspoon to drop 1 to 1 1/4-inch meatballs onto the sheet pan. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
While the meatballs are baking, heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot.
Add the onion, carrots, and celery and sauté until softened, about 5 minutes, stirring occasionally.
Add the chicken stock and wine to the pot and bring to a boil. Add the pasta and cook until tender, according to package directions.
Stir in the fresh dill and then the meatballs to the soup and simmer for 1 minute. Add the spinach and cook for 1 minute more, or until just wilted.
Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Notes

Don’t Overmix: Gently combine the meatball ingredients. Overmixing can make the meatballs tough.
Baking is Key: Baking the meatballs in the oven ensures they cook through evenly and helps prevent them from falling apart.
Resting Time: Let the meatballs cool slightly on the baking sheet before adding them to the soup.
Sauté the Vegetables: Sautéing the onions, carrots, and celery before adding the broth adds depth of flavor to the soup.
Quality Broth: Use high-quality chicken stock for the best flavor. Homemade stock is ideal, but store-bought will work well too.
Simmer Gently: Simmer the soup gently after adding the meatballs to allow the flavors to meld.
Garnish Generously: Finish each bowl with a generous sprinkle of freshly grated Parmesan cheese.

Keywords:Ina Garten Chicken Meatball Soup