Chicken Parmesan Meatball Soup
This Chicken Parmesan Meatball Soup is the ultimate comfort food, combining juicy, tender chicken meatballs with a rich, herby tomato broth, delicate pasta, and a bubbly, golden mozzarella and Parmesan topping. It's a complete, one-pot meal that delivers all the classic flavors of Chicken Parmesan in a cozy, spoonable form. Perfect for busy weeknights yet elegant enough for guests, this soup is a brilliant mashup of two beloved classics.
Equipment
- Large bowl
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Plate
- Oven-safe soup bowls
- Broiler
Ingredients
- ½ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced for the soup
- ¼ cup dry white wine like Pinot Grigio
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 1 cup small pasta, like ditalini or orzo
- Fresh basil leaves, for garnish
Instructions
- In a large bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Be careful not to overmix. Roll the mixture into 1-inch meatballs and set them aside on a plate.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the meatballs in the pot in a single layer (you may need to do this in two batches). Sear them for 2-3 minutes per side, until nicely browned all over. They don't need to be cooked through at this point. Remove the meatballs to a plate and set aside.
- In the same pot, add the diced onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2 minutes to cook off the alcohol.
- Stir in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes (if using). Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
- Add the small pasta to the simmering soup and cook according to package directions until al dente. During the last 5 minutes of cooking, gently add the seared meatballs back into the pot. Let them simmer in the broth until they are cooked through and have absorbed some of the delicious flavors.
- Ladle the hot soup into oven-safe bowls. Generously top each bowl with the shredded mozzarella and a sprinkle of extra Parmesan. Place the bowls under a hot broiler for 2-3 minutes, until the cheese is melted, bubbly, and golden brown in spots. Garnish with fresh basil leaves and serve immediately.
Notes
For extra flavor, sear the meatballs well and add a Parmesan rind to the simmering broth. To make it gluten-free, use gluten-free breadcrumbs and pasta. To make it low-carb, replace the pasta with zucchini noodles or cauliflower rice added at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. The soup can be frozen without the pasta and cheese for up to 3 months.