Recipe by TI2GR
"Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles."
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ground chicken breast
ground black pepper
Italian seasoned bread crumbs
1 1/2 teaspoons
1 (32 fluid ounce) container
1 1/2 cups
1 1/2 cups
1 1/2 cups
So good! Used all fat free/low sodium chix broth instead of adding water. Added sauteed onion and garlic to the meatballs as well as a pinch of nutmeg which I love in ground chicken. I also added sliced zucchini and 1 can of small white beans to the soup. Instead of baking the meatballs, I dropped them into the soup and let them cook in the broth. I also omitted the egg in the meatball mixture, didnt think it needed it. Loved this soup, reminded me of Italian Wedding soup. I'm always looking for ways to use ground chicken or turkey, and this is a great recipe. Thanks!
EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!
A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic.
We really enjoyed this, and the smell while it was cooking was unbelievable! This is a great summer soup, because it feels light while still filling you up. We followed the recipe exactly, which by the way, doesn't mention noodles in the ingredients list, so make sure you have some cooking while the soup's simmering. It also doesn't mention to remove the bay leaves before serving, which being in a hurry, I also forgot to do :P If you have any leftovers, they reheat VERY well, my husband says even better than the first time around.
Perfect for on a cold day! I omitted the parsnips (didn’t have any) and added small pasta shells and fresh thyme sprigs. The meatballs were a nice change from the usual chicken soup. I’ll definitely make it again, though I’ll tweak the meatballs a bit for a little more flavor. Thanks, Betty!
The wife and I both loved it. Would make it again for sure. Made it esactly as the recipe read
Cooked this for my boyfriend when he was sick. Wonderful recipe! I left out the parsnips, and added egg noodles to bulk up the soup.
Tastes good with 1/4th the sauteed onions mixed into the meatballs before cooking.
This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner.
I added garlic powder & white pepper to the meatballs. Browned them with the convection oven. Substituted parsely and summer savory for the parsnips. Added a few chopped jalapenos, red pepper, and some edamame. Also added white pepper and garlic powder to the broth to get the taste to our liking. Used low-sodium chicken broth and no added salt to the meat or the broth. Added Amish garlic egg noodles directly to the broth. A great soup to have when getting over the cold/flu...I made this in December, not summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Meatball Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 430
** Calories from Fat: 61
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