This meatball soup takes me back to my childhood. It was my grandmother’s signature soup that we enjoyed all year round. It can me enjoyed in the winter or summer. Since it has meat and vegetables I consider it a comfort soup. Its also considered a clear soup, meaning there is no thickeners or dairy products. Therefore it’s a fairly light soup. I loved this soup as a child and now my 2 year old daughter enjoys it too. When making any kind of soup I prefer to use homemade chicken stock. Not only is it healthier, it’s a lot tastier too. In the recipe ingredient photo I don’t use homemade stock, but I have a really easy chicken stock recipe here on the blog for you all.

For the meatballs:
2 tbsp olive oil
2 lb ground chicken thighs
1/2 cup chopped onion
1/4 tsp black pepper
1 tsp salt

For the soup:
4 tbsp olive oil
1 cup chopped onion
3 small carrots, chopped
2 celery sticks
8 cups chicken stock
4 cups water
1 lb Yukon gold potatoes
1/3 cup rice
1/4 cup parsley, chopped
1/4 cup dil, chopped
1-2 tsp salt (depends how salty your chicken stock is)
1/4 tsp black pepper

Instructions for the meatballs:

1 . In a skillet, sauté 1/2 cup chopped onion in olive oil over medium heat. Once the onion is cooked, mix in the salt and pepper.

2 . Remove the skillet from heat and add the ground chicken thighs to the sautéed onion. Mix until the onion is well incorporated.

3 . Form the ground chicken into meatballs about 1 inch in diameter. Then set aside.

Instructions for the soup:

4 . In a pot, heat 4 tbsp olive oil over medium heat and sauté the chopped onion, carrot, and celery.

5 . Add the chicken broth and water to the pot and bring it to a boil.

6 . Add the pealed and chopped potatoes to the pot and bring to a boil once more.

7 . Then add the rice to the pot.

8 . Once the rice is half way done, add in the meatballs. Cook the meatballs over medium high heat for about 15 minutes or until they are cooked through completely.

 

9 . Add parsley, dill, salt, and pepper. Cook for an additional 3 minutes.

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Chicken Meatball Soup
 
Prep time
Cook time
Total time
 
For the meatballs: 2 tbsp olive oil 2 lb ground chicken thighs ½ cup chopped onion ¼ tsp black pepper 1 tsp salt For the soup: 4 tbsp olive oil 1 cup chopped onion 3 small carrots, chopped 2 celery sticks 8 cups chicken stock 4 cups water 1 lb Yukon gold potatoes ⅓ cup rice ¼ cup parsley, chopped ¼ cup dil, chopped 1-2 tsp salt (depends how salty your chicken stock is) ¼ tsp black pepper
Author:
Serves: 8
Ingredients
  • For the meatballs:
  • 2 tbsp olive oil
  • 2 lb ground chicken thighs
  • ½ cup chopped onion
  • ¼ tsp black pepper
  • 1 tsp salt
  • For the soup:
  • 4 tbsp olive oil
  • 1 cup chopped onion
  • 3 small carrots, chopped
  • 2 celery sticks
  • 8 cups chicken stock
  • 4 cups water
  • 1 lb Yukon gold potatoes
  • ⅓ cup rice
  • ¼ cup parsley, chopped
  • ¼ cup dil, chopped
  • 1-2 tsp salt (depends how salty your chicken stock is)
  • ¼ tsp black pepper
Instructions
  1. In a skillet, sauté ½ cup chopped onion in olive oil over medium heat. Once the onion is cooked, mix in the salt and pepper.
  2. Remove the skillet from heat and add the ground chicken thighs to the sautéed onion. Mix until the onion is well incorporated.
  3. Form the ground chicken into meatballs about 1 inch in diameter. Then set aside.
  4. In a pot, heat 4 tbsp olive oil over medium heat and sauté the chopped onion, carrot, and celery.
  5. Add the chicken broth and water to the
  6. pot and bring it to a boil.
  7. Add the pealed and chopped potatoes to the pot and bring to a boil once more.
  8. Then add the rice to the pot.
  9. Once the rice is half way done, add in the meatballs. Cook the meatballs over medium high heat for about 15 minutes or until they are cooked through completely.
  10. Add parsley, dill, salt, and pepper. Cook for an additional 3 minutes.