Italian Chicken Meatball Soup


Inspired by the heart-warming Italian wedding soup and the craving for a savory soup, I created my Italian Chicken Meatball Soup that is quick to make, high in protein, and oh. my. satisfying! I originally made the recipe about two weeks ago and it has been on REPEAT ever since ;)

As we step foot into the busy holiday season, I find it sometimes difficult to focus on savory meals that nourish your body and tend to focus more on cultivating new dessert-oriented recipes... I mean the holidays just scream sweet goodness to me! Anyone else?

I find this Italian Chicken Meatball Soup great for meal prepping, whether working in the office or at home, fulfilling for family dinners, and easy for sharing a meal with friends and neighbors.

What to pair (side dishes) with the soup?

  • Sourdough or Whole Grain Bread
  • Focaccia
  • Orzo / Pasta
  • Brown Rice
  • Winter Kale Salad
Italian Chicken Meatball Soup
Italian Chicken Meatball Soup

I truly hope you all enjoy this quick and satisfying winter soup recipe that is great for meal prepping and beautiful for bringing to family/friend dinners! ’till next time… xxL

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For what does it profit a man to gain the whole world and forfeit his soul?.

Mark 8:36 (ESV)

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If you loved this recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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Italian Chicken Meatball Soup



For Chicken Meatballs:

  • 1 1/4 lb.  Chicken Breasts, (ground)
  • 1/3 cup Grated Parmesan
  • 1 tbsp. Dried Oregano, (or Dried Italian Herbs)
  • Juice of 1 Lemon, ((optional) and add the lemon zest)
  • 3 Garlic Cloves, (minced)
  • 1 large Egg, (whisked)
  • 1 tsp. Red Pepper Flakes
  • 3/4 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

For Soup:

  • 2 Carrot Sticks, (finely chopped)
  • 2 Celery Stalks, (finely chopped)
  • 1/2 White Onion, (finely diced)
  • 1-2 Rosemary Sprigs
  • 4-5 cups Fresh Spinach
  • 8 cups Chicken Broth or Bone Broth
  • Salt & Pepper, (to taste)


For Chicken Meatballs:

  1. In a large bowl, combine all the ingredients EXCEPT the extra virgin olive oil. Use your hands to mix the batter together well.
  2. In a large frying pan over medium high heat, add in the 1 tbsp. extra virgin olive oil. Use 1 tbsp. or a small ice cream scooper to measure each meatball (makes 20-22 total). Cook the meatballs in batches until golden and crisp on the edges, about 4-5 minutes.

For Soup:

  1. Using the same pan from cooking the chicken meatballs, sauté the chopped carrots, celery, and diced onion until fragrant, about 3-4 minutes.
  2. Add the chicken broth and rosemary sprigs, then bring to a boil. Add in the chicken meatballs, then simmer until chicken is completely cooked, about 10-15 minutes.
  3. Stir in the spinach until wilted (about 4-5 minutes). Season with salt and black pepper, to taste. Serve warm.

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