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Chicken Meatball and Vegetable Soup

This simple, delicious, Whole30-approved chicken meatball soup recipe is soothing, cozy and easy to make.


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

A Simple, Healthy Chicken Meatball Soup

Nothing flashy here—just a super healthy, Whole30-approved chicken meatball soup with spinach and vegetables. There’s a time and a place for everything and sometimes, simple and comforting recipes are what we need. From the meditative work of rolling the Italian-ish chicken meatballs to the soothing simmer of a big stock pot full of soup, even the process of cooking this Whole30 soup recipe is part of its cozy charm. Set the cares of the day aside, and let’s get cooking. Time to feed body and soul!

ingredients laid out for chicken meatball and vegetable soup, potatoes, spinach, eggs, carrots
ingredients in a bowl ground chicken, eggs, onions, spinach
chicken meatball mixture in a bowl
chicken meatballs on a sheet pan

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Wait—What Was That About Italian-ish Chicken Meatballs?

Right?! They sound so good—and they taste even better! The secret to this healthy soup recipe’s deliciousness is the flavorful chicken meatballs that give it protein and bulk. Herby, onion-y and carb-free, the chicken meatballs cook in the soup itself—pretty magical, right? You just mix the ground chicken and seasonings, roll the balls, and drop the chicken meatballs right into the simmering soup to cook. Pro tip: wet your hands when you roll the chicken meatballs to prevent sticking. OK, without further ado, here’s what’s in these tasty, herby, easy, Whole30 meatballs:

  • Ground chicken
  • Onion
  • Eggs
  • Garlic
  • Parsley
  • Fennel seeds
  • Oregano
onions and garlic in a soup pot
chicken meatball soup with carrots and potatoes in a soup pot
chicken meatball soup in a soup pot
chicken meatball soup with spinach carrots and potatoes

How To Make Chicken Meatball Soup

This healthy chicken vegetable soup recipe works a bit like a chicken and dumplings recipe, although instead of dropping dumplings into simmering soup base, we drop (gently, so there’s no splatter) chicken meatballs into the soup to cook. It’s pretty easy to make—here’s how:

  1. Use your hands to gently combine the meatball ingredients. Remember, overmixed meatballs are tough meatballs!
  2. Sauté onions and garlic, 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.
  4. Dig in! If you’re doing Whole30, serve as-is or alongside a big green salad. If not, serve with some good crusty bread and butter.
chicken meatball soup with spinach, carrots, potatoes in a soup pot with a wooden spoon
chicken meatball soup with spinach, carrots, potatoes in a bowl

Tools You’ll Need:

More Healthy Soup Recipes

Soup is a Whole30 godsend. Make a huge batch of healthy soup, and you can avoid the primary pitfall of any dieter—not having anything quick and easy in your fridge to eat! If you’ve got a bunch of soup made and ready to go, you can just open the fridge, warm up a bowl, and be feasting in minutes. These low-carb, healthy soup recipes will help keep you honest:

chicken meatball soup with spinach, carrots, potatoes in a bowl with a spoon

Go You!

Whole30, keto—even South Beach! We’ve been low-carbing it for years now, in various ways, and so we know it can be tough. But it certainly doesn’t have to be bland, OR lonely! If you whip up this Whole30 chicken meatball soup, let us know so we can cheer you on! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Chicken Meatball and Vegetable Soup

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


  • 1 tbsp olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 2 tsp fennel seeds
  • ½ tsp salt
  • 2 large carrots, peeled and cut in 1/4-inch slices
  • 3/4 lb yukon gold potatoes, cut in half and then in ¼” slices
  • 3 cups spinach, packed

Chicken Meatballs

  • 2 lbs ground chicken
  • ½ cup onion, grated
  • 2 eggs, beaten
  • 2 garlic cloves, minced
  • 1/4 cup flat leaf parsley, minced
  • 1 tbsp fennel seeds
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper


  1. In a large mixing bowl combine all ingredients for meatballs, set aside.
  2. In a large soup pot heat olive oil over medium heat. Add onions and sauté until onions are translucent, about 5 minutes. Add garlic and cook for another minute.
  3. Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.
  4. Using your hands, form golf ball-sized meatballs, about 2 tablespoons each and carefully drop them into the pot. Note: Because there are no breadcrumbs in this meatball mixture, it is quite wet. Wet your hands to prevent sticking.
  5. Allow soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant read thermometer.
  6. Stir in spinach until just wilted and serve!

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.

  • 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 Hubbard

    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 Raczkowski

    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 Kit

    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 Garvia

    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 Hubbard

    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!