Mini Chicken Meatball Soup

Mini Chicken Meatball Soup. It started in my kitchen on a wet Tuesday when I had a fridge of odds and ends and a picky kid who just wanted something warm and simple {cozy-weeknight}. The small meatballs made it easy to eat, and the whole pot came together without fuss.

I’m Chef Thomas, and I write recipes that people actually cook. If you want a similar weeknight rhythm, my simple chicken stir-fry shows the same quick pan timing and no-nonsense approach.

Why You’ll Love Mini Chicken Meatball Soup

Mini Chicken Meatball Soup is the kind of dish I make when I want comfort that’s not fussy. I like recipes that repeat well, so you can learn the timing and not worry about perfection. This one folds familiar flavors into tiny meatballs that cook quickly and stay tender {kid-friendly-family}. I’m Chef Thomas, and I trust this in a real weeknight rotation.

• Small, quick meatballs. They brown fast and fit a spoon for easy eating.
• Simple pantry base. Chicken broth, a little cream and frozen peas give body with minimal work.
• Hands-on without stress. Kids can help roll or drop the meatballs, which saves time and creates memories.
• Comfort, not fuss. It’s steady, plainspoken cooking you can repeat.

Ingredients for Mini Chicken Meatball Soup

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups chicken broth
• 2 cups water
• 1 cup peas
• 1 cup diced carrots
• 1 cup heavy cream
• 1 tablespoon olive oil
• Chopped parsley for garnish

These ingredients give you tender, moist meatballs and a broth that’s creamy without being heavy. The breadcrumbs and egg bind the meat while the Parmesan adds savory depth. The broth, cream, peas and carrots bring texture and balance, as I’d say in the kitchen with Chef Thomas.

How to Make Mini Chicken Meatball Soup

Step 1: Mix and shape

Combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper in a bowl and form into small meatballs.

Step 2: Brown the meatballs

Heat olive oil in a large pot over medium heat and add the meatballs, turning until browned on all sides.

Step 3: Add liquids and vegetables

Pour in the chicken broth and water, then add the peas and carrots; bring to a boil before lowering the heat to simmer.

Step 4: Simmer until set

Let the pot simmer gently for 30 minutes so flavors meld and the meatballs cook through.

Step 5: Finish and garnish

Stir in the heavy cream and cook another 5 minutes, then serve hot, sprinkled with chopped parsley and a warm bowl of comfort.

How I Serve Mini Chicken Meatball Soup

I serve this soup straight from the pot in warm bowls. I often ladle a few extra meatballs into each bowl and finish with chopped parsley for color. Bread isn’t necessary, but a crusty roll or simple buttered toast makes everyone happier. I’m Chef Thomas, and I like to keep it simple so people can eat right away.

• Family bowls with a bit of grated Parmesan on the side.
• Small bowls for kids so the meatballs are easy to scoop.
• A shallow pasta bowl if someone wants to spoon broth and meat together.

Variations and Adjustments for Mini Chicken Meatball Soup

Add a grain

If you want more heft, stir in cooked small pasta, barley, or rice near the end. Cooked grains will soak up broth, so add a splash more stock if it gets too thick. I sometimes finish bowls this way on colder nights; it stretches the pot and keeps the texture pleasant.

Change the herbs and cheese

Swap Parmesan for Pecorino or add a tablespoon of chopped fresh basil or dill at the end for a different perfume. A little lemon zest can brighten the broth if it feels flat. These are small swaps that change the tone without rewiring the recipe.

Adjust meatball size and seasoning

Make slightly larger meatballs for an adult dinner, or add a pinch of crushed red pepper for a touch of heat. If you have time, refrigerate the meatball mix 15 minutes before shaping; it firms up and is easier to roll. I’ve used all these tweaks over the years when I had to adapt to what was on hand, and they work.

Storing and Making Mini Chicken Meatball Soup Ahead

Cool the soup slightly before storing in the refrigerator in a covered container. The flavors deepen in a day, and the meatballs hold up well for reheating. If you want to freeze, portion into meal-sized containers; thaw overnight in the fridge before warming. When reheating, add a splash of water or broth if the soup seems thick, and warm gently so the cream doesn’t break. I’m Chef Thomas, and I often make a double batch for busy nights later in the week.

The Small Detail That Makes Mini Chicken Meatball Soup Work

What most people miss is the texture balance. Tiny meatballs cook quickly and stay tender because they don’t get overworked or overcooked. The cream is added at the end so the broth keeps a soft sheen without becoming oily. The peas and carrots give pockets of sweetness and bite, which stop the bowl from tasting monotonous. That one-two of small, gentle meatballs and a late cream finish is the practical trick I use to keep this soup approachable and reliable. Keep the meat loose when you mix it and don’t rush the simmer. Simple care makes the whole pot sing.

Final Thoughts on Mini Chicken Meatball Soup

Mini Chicken Meatball Soup is honest weeknight cooking that kids and adults can eat easily. I’ve leaned on it for years in my kitchen when I want something steady and forgiving. Trust the small meatballs, finish the pot with a little cream, and serve while it’s still warm, as I would say in my own house, from Chef Thomas.

Conclusion

For a version with noodles and a slightly different texture, see Ground Chicken Mini Meatball Soup with Noodles – Simply Made Eats. For another creamy take and timing notes, check Creamy Chicken Meatball Soup (1 Hour!) – Our Salty Kitchen.

Chef Thomas

Mini Chicken Meatball Soup

A cozy and simple soup featuring small chicken meatballs that are easy to make and deliciously comforting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 pound ground chicken Use fresh ground chicken for best results.
• 1/2 cup breadcrumbs Regular or gluten-free breadcrumbs can be used.
• 1/4 cup grated Parmesan cheese For a richer flavor, use freshly grated Parmesan.
• 1 large egg Acts as a binder for the meatballs.
• 1 teaspoon garlic powder Add fresh minced garlic for a stronger flavor, if desired.
• 1 teaspoon onion powder Enhances the flavor of the meatballs.
• to taste Salt and pepper Season according to preference.

For the Soup

• 2 cups chicken broth Use low-sodium broth for a healthier option.
• 2 cups water Adjust as needed based on preference for broth thickness.
• 1 cup peas Frozen peas work well for convenience.
• 1 cup diced carrots Fresh or frozen can be used.
• 1 cup heavy cream Provides a creamy richness to the soup.
• 1 tablespoon olive oil For sautéing the meatballs.
• to taste Chopped parsley for garnish Optional, for added freshness.

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Instructions

 

Preparation

1. Combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper in a bowl and form into small meatballs.

Cooking

1. Heat olive oil in a large pot over medium heat and add the meatballs, turning until browned on all sides.
2. Pour in the chicken broth and water, then add the peas and carrots; bring to a boil before lowering the heat to simmer.
3. Let the pot simmer gently for 30 minutes so flavors meld and the meatballs cook through.
4. Stir in the heavy cream and cook for another 5 minutes, then serve hot, sprinkled with chopped parsley.

Notes

For added texture, consider stirring in cooked small pasta, barley, or rice near the end of cooking. Adjust meatball size for adult servings or to add a pinch of crushed red pepper for a touch of heat.