Go Back
- 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 - 4 cups chicken broth - 1 cup heavy cream - 2 cups baby spinach - 1 cup carrots, diced - 1 cup celery, diced - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) To make sure your soup turns out right, precise measurements matter. Here’s a quick guide: - Ground chicken: 1 pound is about 16 ounces. It provides a hearty base. - Breadcrumbs: 1/4 cup helps bind the meatballs. - Parmesan cheese: 1/4 cup adds flavor. - Egg: 1 large egg binds the ingredients. - Garlic: Use 3 cloves for a strong taste. - Dried Italian herbs: 1 teaspoon gives a nice herbal note. - Broth: 4 cups is the liquid base. - Heavy cream: 1 cup makes it creamy. - Spinach: 2 cups add color and nutrition. - Carrots and celery: 1 cup each for sweetness and crunch. - Red pepper flakes: 1/2 teaspoon adds heat, if you like. If you need to swap any ingredients, here are some ideas: - Ground chicken can be replaced with ground turkey for a leaner option. - Breadcrumbs can be substituted with crushed crackers or oats. - Parmesan cheese can be swapped with pecorino for a sharper taste. - Heavy cream can be replaced with coconut milk for a dairy-free version. - Spinach can be changed to kale or Swiss chard for a different green. - Carrots and celery can be replaced with bell peppers or zucchini. These swaps keep the soup tasty while catering to your needs. Enjoy crafting this delicious meal! {{ingredient_image_2}} First, gather your ingredients. You need ground chicken, breadcrumbs, Parmesan cheese, an egg, minced garlic, dried herbs, salt, and pepper. In a large mixing bowl, combine these items. Use your hands or a spoon to mix them well. Ensure every ingredient is blended. This step is key for tasty meatballs. After mixing, roll the mixture into small meatballs, about 1 inch in size. Place them on a tray as you shape them. Next, heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrots and celery. Sauté these veggies for about five minutes. You want them to soften and smell fragrant. This adds great flavor to the soup. Once the vegetables are ready, it’s time to move on. Now, pour in four cups of chicken broth. Stir gently to mix the broth with the sautéed vegetables. Bring this mixture to a gentle simmer. When it starts to bubble, carefully add the meatballs to the pot. They should float when fully cooked, which takes about 10 to 12 minutes. This is where the magic happens! After the meatballs are cooked, lower the heat. Stir in one cup of heavy cream and two cups of baby spinach. Allow the soup to cook for an additional three to five minutes. You want the spinach to wilt and the soup to warm up. If you like a bit of heat, add red pepper flakes. Taste the soup and adjust with salt and pepper as needed. Finally, ladle the soup into bowls and sprinkle fresh parsley on top. This adds a lovely touch before you serve! To make great meatballs, start with fresh ingredients. Use ground chicken that is not too lean. A bit of fat helps keep them moist. Combine the chicken with breadcrumbs, Parmesan cheese, eggs, garlic, and herbs in a bowl. I prefer mixing with my hands for better texture. Roll the mixture into small balls, about one inch wide. This size cooks evenly and stays tender. - Avoid over-mixing; this can make your meatballs tough. - If the mixture feels too wet, add more breadcrumbs. - Chill the formed meatballs for 15 minutes. This helps them hold their shape while cooking. To make the soup creamy, use heavy cream. Add it after the meatballs are cooked. This ensures the cream does not curdle. Stir the cream gently into the broth. The soup should simmer, not boil, after adding the cream. This helps keep the soup smooth and velvety. - For extra flavor, consider adding a splash of lemon juice. - If you want a lighter version, use half-and-half instead of heavy cream. - Always taste the soup before serving. Adjust the seasoning to your liking. Serve the creamy garlic chicken meatball soup in rustic bowls. This adds a cozy touch. I like to garnish with fresh chopped parsley for color. Pair it with crusty bread for dipping. This adds a crunchy texture to every bite. For a fun twist, serve with a sprinkle of red pepper flakes for a bit of heat. - You can also add a sprinkle of extra Parmesan on top. - Consider a side salad for a complete meal. - This soup is perfect for sharing with family and friends. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh basil or thyme just before serving for a burst of freshness. Adjust the Consistency: If you prefer a thicker soup, you can add a bit more cream or even a cornstarch slurry to achieve your desired consistency. Make Ahead: This soup can be made ahead of time. Simply store the meatballs and soup separately in the fridge and combine them when ready to serve. Flavor Boost: For extra flavor, try adding a splash of white wine to the broth before simmering the meatballs. It adds depth to the overall taste. {{image_4}} You can boost the taste of your soup with some fun add-ins. Try adding diced onions when you sauté the vegetables. Onions add a sweet flavor that pairs well with garlic. You can also toss in some mushrooms for an earthy touch. They add both flavor and texture. For those who love heat, consider extra red pepper flakes. They will spice things up. You can also add fresh herbs like basil or thyme for a bright flavor. These herbs enhance the aroma and taste of your soup. To make this soup healthier, consider swapping heavy cream for a lighter option. Use half-and-half or coconut milk instead. These choices cut down on calories while keeping a creamy texture. You can also add more veggies. Try bell peppers, zucchini, or even kale for extra nutrients. If you want protein, add beans. Great northern beans or chickpeas work well. These legumes provide fiber and make the soup more filling. You can also use lean ground turkey instead of chicken for a leaner meat option. You can easily turn this soup into a vegetarian dish. Replace the ground chicken with lentils or plant-based meat. Lentils are protein-rich and add a nice texture. For the broth, use vegetable broth instead of chicken broth. This keeps the flavor rich and satisfying. You can also add tofu for a protein boost. Cubed firm tofu works great in soups. Just let it simmer to soak up all the flavors. Lastly, don’t forget to add more vegetables. Think about corn, peas, or even sweet potatoes for a hearty twist. To store leftovers, let the soup cool down first. Once cooled, transfer the soup to an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. When you're ready to enjoy it again, pour the soup into a pot. Heat it over medium heat, stirring gently. If the soup is too thick, add a splash of chicken broth or water. This will help bring back its creamy texture. Heat until it’s warm all the way through. If you want to freeze the soup, do this before adding the cream and spinach. The texture will stay better that way. Place the cooled soup in a freezer-safe container. Be sure to leave some space at the top, as it will expand when frozen. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight and then follow the reheating instructions. Yes, you can use ground turkey instead of chicken. Turkey has a mild taste and works well in meatballs. It offers a leaner option if you're looking for a lighter meal. Just follow the same steps in the recipe. The meatballs will still be flavorful and tender. To make this soup dairy-free, swap the heavy cream for coconut milk or a nut milk. Both options will add creaminess without dairy. You can also use a dairy-free cream substitute available in stores. Adjust the seasoning if needed to keep the flavor balanced. You can add fresh herbs like basil or thyme for more flavor. Dried herbs like rosemary or dill also work great. Feel free to mix and match according to your taste. These herbs will enhance the soup's aroma and depth, making it even more comforting. This blog post covered how to make creamy garlic chicken meatball soup. We discussed the ingredients you need and how to prepare each part of the dish. I shared tips for making perfect meatballs and how to get that creamy texture. Plus, we explored flavor variations and storage methods. This soup is easy to modify to fit your taste. Enjoy your cooking and have fun with this recipe!

Creamy Garlic Chicken Meatball Soup

A comforting and creamy soup filled with chicken meatballs, vegetables, and spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 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
  • 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
  • 1/2 teaspoon red pepper flakes (optional)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian herbs, along with salt and pepper to taste. Mix thoroughly until evenly combined.
  • Roll the mixture into small meatballs, approximately 1 inch in diameter, and set aside.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced carrots and celery, sautéing for about 5 minutes until they soften.
  • Pour the chicken broth into the pot, stirring gently to combine with the sautéed vegetables. Bring to a gentle simmer.
  • Drop the prepared meatballs into the pot and cook for approximately 10-12 minutes until fully cooked through.
  • Lower the heat and stir in the heavy cream followed by the baby spinach. Cook for an additional 3-5 minutes until the spinach wilts.
  • Sprinkle in red pepper flakes if desired, and adjust seasoning with extra salt and pepper as needed.
  • Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.

Notes

Serve the soup in rustic bowls to enhance its comforting appeal. Pair with crusty bread for a delightful touch!
Keyword chicken, creamy, garlic, meatballs, soup