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Chicken Meatball and Vegetable Soup

Nothing flashy here—just a super healthy, Whole30-approved chicken meatball soup with spinach, carrots, and potatoes.

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A bowl of chicken meatball soup with carrots, potatoes and kale

More healthy + delicious soups

A Simple, Healthy Chicken Meatball Soup

The secret to this healthy soup is the flavorful chicken meatballs that give it protein and bulk. Packed with herbs, onions, garlic, and totally carb-free, the chicken meatballs cook in the soup itself. Just mix the ground chicken and seasonings, roll the balls, and drop the chicken meatballs right into the simmering soup to cook. If you can’t be bothered to make meatballs, our Vegetable Soup, Vegetable Curry, Minestrone Soup, and White Bean Chicken Soup are all tasty options.

ground chicken, onion, potatoes, carrots, spinach, spices, stock, parsley and spices in prep bowls

Ingredients For Our Chicken Meatball Soup

  • Ground chicken

  • Onion

  • Eggs

  • Garlic

  • Parsley

  • Fennel seeds

  • Oregano

  • Salt & pepper

  • Extra-virgin olive oil

  • Chicken stock

  • Carrots + Yukon gold potatoes + baby spinach

ground chicken, eggs, onions and parsley in a glass bowl to make chicken meatballs
ground chicken, eggs, onions and parsley mixed together in a glass bowl to make chicken meatballs
chicken meatballs on a sheet pan made with ground chicken, eggs, onions and parsley
onions and garlic being cooked in olive oil in a large soup pot

How To Make Chicken Meatball Soup

  1. Use your hands to gently combine the meatball ingredients in a medium bowl.

  2. Cook the onions and garlic in a large soup pot, then pour in the rest of the soup ingredients and bring it all to a simmer.

  3. Make the meatballs, and carefully drop them into the pot as you roll them. Simmer the soup until the meatballs are cooked through—about 15 minutes. For the sticklers out there: for ground chicken, you want an internal temperature of 165°F on an instant read thermometer.

  4. Dig in! Serve as-is or alongside a Simple Green Salad. Or, serve with some good crusty bread and butter.

onion, garlic, chicken stock, fennel seeds, salt, carrots, potatoes and chicken meatballs cooking in a pot
chicken meatball soup being stirred in a pot made with onion, garlic, chicken stock, fennel seeds, salt, carrots & potatoes

How to Store Leftovers + Tips

  • Do not overmix meatballs! If you handle meatballs too much, they will become tough.

  • Pro tip: wet your hands when you roll the chicken meatballs to prevent sticking.

  • Make your own meatball factory. If you make meatballs in advance, consider doubling the recipe and freezing a bunch to have for future use.

  • Soup leftovers are good in the fridge for up to four days, or in the freezer for up to 3 months.

a bowl of homemade chicken meatball and vegetable soup  served with crusty bread

More Tasty Chicken Soup Recipes From The Modern Proper

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Chicken Meatball and Vegetable Soup

  • Serves: 8
  • Prep Time:  35 min
  • Cook Time:  30 min
  • Calories: 256

Ingredients

Chicken Meatballs

  • 2 pounds ground chicken
  • ½ medium yellow onion, grated
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • ¼ cup minced flat leaf parsley, plus more for serving
  • 1 tablespoon fennel seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving

Soup

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 2 teaspoon fennel seeds
  • ½ teaspoon sea salt
  • 2 large carrots, peeled and cut in ¼-inch rounds
  • ¾ pound Yukon gold potatoes, peeled, cut in half lengthwise then ¼-inch sliced
  • 4 cups loosely packed baby spinach

Method

  1. Make the meatballs. In a large bowl, combine the ground chicken, onion, eggs, garlic, parsley, fennel seeds, oregano, salt, and pepper. Mix well then set aside.

  2. Make the soup. Heat the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.

  3. While the soup is simmering, make the meatballs. With wet hands, form golf ball-sized meatballs (about 2 tablespoons each) and carefully drop them into the pot. You should have about 30 meatballs. Allow the soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant-read thermometer. Stir in the spinach and cook until slightly wilted, and the potatoes and carrots are tender, about 5 more minutes.

  4. Serve the soup warm, divided between bowls, garnished with parsley and pepper.

Nutrition Info

  • Per Serving
  • Amount
  • Calories256
  • Protein26 g
  • Carbohydrates14 g
  • Total Fat11 g
  • Dietary Fiber2 g
  • Cholesterol137 mg
  • sodium374 mg
  • Total Sugars4 g

Chicken Meatball and Vegetable Soup

Questions & Reviews

Join the discussion below.

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  • Claire

    Will this soup freeze well? I am trying to do some meal prep and wondered if this soup would do well after its been frozen. Thank you!

    Hi Claire, we haven't tried freezing this one yet. It should be ok. We'd love to hear if you try it out!

  • Laura

    For the question regarding an allergy to fennel, you can substitute dried Tarragon. It has a similar flavor profile and is often used in chicken recipes.

  • Bracha

    This recipe sounds delicious! I’m allergic to fennel. Is there another spice I could replace it with?

    Sure! Dried basil would be lovely. or leave the oregano out of the meatballs and use Italian seasoning in both the soup and the meatballs.

  • Dmitrii

    To save some time and money. Made it with frozen meatballs and added some brussel sprouts and it turned out pretty good! I'm really happy with the result. Thanks a lot for this recipe :)

    Great idea!

  • Erin

    I made this without potatoes, and used fresh coriander instead of parsley. Spiced it up with some red pepper and plenty oregano and fennel. Came out tasting healthy and good. I made it very brothy, would likely add noodles to it next time.

    Thanks Erin, so happy you loved it!

  • Stephanie

    the perfect combo

    Thanks Stephanie!

  • Laura

    Absolutely Delicious! I made a few changes, though - replaced the fennel seed with dried Tarragon (similar flavor profile) and added a heaping tablespoon of better than buillon roasted chicken base to the broth, plus increased to 4 chopped carrots.

    Thanks Laura, glad you liked it!