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Chicken Meatball Soup |

Chicken Meatball Soup


Carve out an hour on the weekend to make this chicken meatball soup and enjoy it all week. Tender chicken meatballs, parsnips, and potatoes simmered in a flavorful broth make this weekend cooking project well worth the effort.



For the Meatballs

  • 2 tablespoons chopped fresh parsley
  • 2 large garlic gloves, minced
  • 1/4 of large onion, finely chopped (about 1/2 cup)
  • 1 egg, beaten
  • 1/3 cup long grain white rice
  • ¼ cup shredded Parmesan cheese
  • Zest from 1/2 lemon
  • ½ teaspoon of salt
  • ¼ teaspoon black pepper
  • 1 pound ground chicken

For the Soup

  • 3 tablespoons olive oil, divided
  • 1/4 of large onion, finely chopped (about 1/2 cup)
  • 2 cups diced parsnips (approximately 2 parsnips)
  • 23 cups diced russet potatoes (approximately 1 medium potato)
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chopped parsley
  • 1 teaspoon kosher salt
  • 2 (32 ounce) boxes unsalted chicken broth (see note)
  • 1 tablespoon fresh lemon juice


  1. Make the Meatballs: Mix all of the ingredients for the meatballs in a large bowl until well incorporated. Scoop approximately 2 tablespoons of the meatball mixture to make each meatball.
  2. Cook the Meatballs: Heat 3 tablespoons of olive oil over medium heat in a large pot. Add the meatballs and space them a couple inches apart in the bottom of the pot. Depending on the size of your pot, cook the meatballs in batches to ensure they brown properly. Cook the meatballs a few minutes on each side until golden brown. They do not need to be cooked through at this point as they will finish cooking in the soup. Place the browned meatballs on a plate and set aside.
  3. Make the Soup: Add the onion, parsnips, potatoes, and garlic to the pot. Cook the vegetables for about 10 minutes. Add the vinegar and scrape the browned bits off the bottom of the pan. Add the parsley, salt, and chicken broth. Bring the soup to a boil, reduce the heat to a simmer and carefully drop the meatballs into the soup. Let the soup simmer for 30 minutes, or until the vegetables are tender. Add the lemon juice and serve.


I used Swanson’s unsalted chicken broth for this recipe. Using unsalted broth means you have more control over the seasoning, so if you use a different brand be sure to check the salt content and adjust the recipe as necessary.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 421
  • Sugar: 5.4g
  • Sodium: 1504.3mg
  • Fat: 16.7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 11.3g
  • Trans Fat: 0g
  • Carbohydrates: 34.7g
  • Fiber: 5.1g
  • Protein: 32.8g
  • Cholesterol: 135.3mg

Keywords: chicken meatball soup