Loaded Chicken Meatball Soup

This Loaded Chicken Meatball Soup was discovered on a night where I new I wanted a soup full of vegetables. Eating healthier has proven to actually be fun for my family and I recently. My mom and I text late at night what we are planning on making for the week and sometimes we even swap and share each others bowls of soup. Yes we are crazy like that. I left out rice or pasta from this dish because I wanted to throw in some sweet potatoes instead. I also love meatballs in a soup, I’m not sure why but this is a great way to add some chicken other than the same ol’ stand by. Shredded chicken!

You make the meatballs and just drop them right into the soup as it’s cooking. Super easy and even more delicious. I recently read an article on so many ways to enjoy a pesto. I like my pesto on sandwiches or mixed with pasta but when I ever read spoon some in soup I nearly fell out of my seat. Whoever thought of that was brilliant and just a genius if you ask me. I’ve already made a few soups this season and I kept forgetting to add that dollop of deliciousness. Well when I made this soup I did not FORGET! Try my Kale Pesto and enjoy all of the flavors this Loaded Chicken Meatball Soup has to offer.

Loaded Chicken Meatball Soup


Loaded Chicken Meatball Soup
Prep time
Cook time
Total time
This Loaded Chicken Meatball Soup is perfect to curl up and eat by a cozy fire. It's loaded with vegetables and chunks of seasoned chicken! Top with a tablespoon of fresh pesto and it makes the perfect dinner.
Recipe type: Soup
Serves: 4-6
  • Chicken Meatballs:
  • 1 pound of ground chicken
  • ½ cup of onion, diced small
  • ¼ cup of seasoned bread crumbs
  • ½ tsp. of oregano
  • ½ tsp. of parsley
  • Salt & Pepper
  • Red Pepper (optional)
  • Soup:
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 1 large onion, diced
  • 1 zucchini, chopped
  • 1 sweet potato, peeled and chopped
  • 3 cups of chicken stalk
  • 3 cups of vegetable stalk
  • 2 cups of water
  • 4 sprigs of thyme
  • ½ tsp of red pepper (optional)
  • 2 tbsp of fresh parsley, finely chopped
  • ½ tsp. of dried oregano
  • 3 cloves of garlic, minced
  • 2 tbsp of olive oil
  • Salt & Pepper
  1. In a large bowl mix together the ingredients for the meatballs and form them into small meatballs. Set them aside.
  2. In a large stock pot add onion, celery, carrots, garlic and 1 tbsp. of olive oil and set to medium-high heat and sauté for 5 minutes mixing the vegetables around frequently. Add the other tbsp. of olive oil and sauté for another 5 minutes.
  3. Add the chicken, vegetable stock and water to the stock pan. Add in thyme, parsley, oregano and season with salt and pepper. Add red pepper here if you choose.
  4. Cover and bring to a rapid boil, add in the meatballs, turn the heat to medium and allow to boil for 30 minutes uncovered.
  5. Add sweet potatoes and cook for another 10 minutes. Add zucchini and cook for another 10 minutes or until the vegetables are done to your liking.
  6. Spoon into bowls and add a tablespoon of pesto.

What is your favorite soup to enjoy on a cool evening?

Loaded Chicken Meatball Soup


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