If you’re craving something that combines the comforting warmth of a hearty soup with the rich, cheesy delight of classic comfort food, then you’ve got to try this Chicken Parmesan Meatball Soup Recipe. Imagine juicy chicken meatballs simmered in a flavorful tomato broth with tender zucchini, penne pasta, and all the Italian seasonings your heart desires. It’s like a hug in a bowl, with all the familiar flavors of chicken parmesan packed into a wholesome, soul-satisfying soup. Whether you’re feeding a family or just want to indulge, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating the magic of this Chicken Parmesan Meatball Soup Recipe. Each item plays an important role—from the fresh basil brightening the meatballs to the creamy mozzarella topping the toasts, every component adds a burst of flavor, texture, or color that makes this dish shine.
- Ground chicken: Provides the tender, juicy base for the flavorful meatballs.
- Italian seasoned breadcrumbs: Help keep the meatballs light while adding a subtle crunch.
- Grated Parmesan cheese: Adds sharp, salty depth perfect for chicken parmesan.
- Fresh basil: Finely chopped, it infuses the meatballs with fragrant herbal notes.
- Large egg: Acts as a binder to hold the meatballs together without heaviness.
- Garlic cloves: Used in both meatballs and soup for a rich, aromatic foundation.
- Salt and black pepper: Essential seasonings balancing all the flavors beautifully.
- Avocado oil: Divided for rolling meatballs and sautéing veggies for a light, neutral taste.
- Sweet onion: Adds natural sweetness and depth when softened in the soup base.
- Zucchini: Adds fresh texture and color, brightening the rich tomato broth.
- Marinara sauce: Provides the classic tomato foundation bursting with Italian herbs.
- Crushed San Marzano tomatoes: Give authentic richness and natural sweetness to the broth.
- Chicken broth: The savory liquid that ties all flavors together into a perfect soup base.
- Italian seasoning: A blend of herbs that brings warmth and complexity.
- Red pepper flakes (optional): For those who love a little heat to awaken the palate.
- Sugar: Balances acidity in tomatoes for a rounder, smoother flavor.
- Penne pasta: Heartily fills out the soup, absorbing all the delicious sauce.
- Fresh flat-leaf parsley: Adds a burst of fresh green at the end, brightening every bite.
- Baguette slices: For making irresistibly crispy garlic mozzarella toasts on the side.
- Salted butter and garlic powder: Combine to create a luscious garlic butter for the toasts.
- Shredded mozzarella cheese: Melts beautifully on the toasts, completing this cozy meal.
How to Make Chicken Parmesan Meatball Soup Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 375°F and line a baking sheet with parchment paper. This simple step ensures your meatballs bake evenly while you prepare the rest of the ingredients.
Step 2: Combine Meatball Ingredients
In a large bowl, mix the ground chicken, Italian seasoned breadcrumbs, Parmesan cheese, fresh basil, whisked egg, minced garlic, salt, and pepper. Stir until everything is well combined, creating the irresistible base for your meatballs.
Step 3: Shape and Bake the Meatballs
Using about 2 teaspoons of the mixture, roll into small, even meatballs. To keep your hands from sticking, lightly drizzle them with avocado oil as needed. Place the meatballs on your prepared sheet and bake for 12 to 15 minutes until cooked through. These mini meatballs bring the classic chicken parmesan flavor into every spoonful of soup.
Step 4: Sauté Vegetables for Soup
While the meatballs are baking, heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 2 to 3 minutes. Then add diced zucchini and cook just until it begins to soften. Stir in garlic and cook for about 30 seconds to release its wonderful aroma. These freshly sautéed veggies provide texture and sweetness that balance the rich tomato broth.
Step 5: Create the Soup Base
Pour in the marinara sauce, crushed San Marzano tomatoes, chicken broth, Italian seasoning, salt, black pepper, optional red pepper flakes, and sugar. Turn the heat to high and bring everything to a boil, marrying all those luscious flavors into a perfect simmering base.
Step 6: Add Meatballs and Pasta
Once boiling, gently add the cooked meatballs and penne pasta. Lower the heat to medium-low and let the soup simmer for 12 to 15 minutes until the pasta is tender but still firm, and the zucchini is perfectly softened. This simmering step builds incredible depth and melds every element together harmoniously.
Step 7: Prepare Garlic Mozzarella Toasts (Optional but Worth It!)
Mix melted butter and garlic powder, then generously brush onto half-inch slices of baguette. Top half of the slices with shredded mozzarella and cover with remaining slices to make mini sandwiches. Bake for 5 minutes on each side until the bread is golden and the cheese is melted, adding a crunchy, cheesy sidekick that pairs flawlessly with the soup.
Step 8: Serve and Enjoy
Serve your Chicken Parmesan Meatball Soup Recipe hot, garnished with freshly chopped parsley for a vibrant finish. Spoon it generously into bowls alongside your garlic mozzarella toasts, and get ready to enjoy a meal that’s bursting with comforting, cheesy, and herbaceous flavors.
How to Serve Chicken Parmesan Meatball Soup Recipe
Garnishes
A sprinkle of fresh flat-leaf parsley is all you need to add a pop of color and a fresh herbal brightness to each bowl of soup. For an extra touch, a few curls of shaved Parmesan or a drizzle of good olive oil can elevate this cozy dish to restaurant-quality elegance in no time.
Side Dishes
The star garlic mozzarella toasts serve perfectly alongside this soup, adding crunch and cheesy indulgence that echo the chicken parmesan classic. If you want something lighter, a crisp green salad with a tangy vinaigrette balances the richness wonderfully.
Creative Ways to Present
For a family-style presentation, serve the soup from a rustic pot straight to the table, placing the garlic mozzarella sandwiches on a wooden board nearby. Or, create individual bowls with a small mound of parsley, a meatball on top, and a toasted sandwich slice resting at an angle—this adds an inviting, artisanal feel that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Parmesan Meatball Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and tender meatballs without drying out the pasta.
Freezing
This soup freezes well but to keep the best texture, consider freezing the soup without the pasta. Freeze the broth and meatballs in a sealed container for up to 3 months. When ready to eat, thaw overnight and cook fresh pasta to add just before serving.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If your soup was frozen without pasta, add freshly cooked pasta during reheating for the best texture. Top with a little extra Parmesan or fresh parsley for a fresh finish.
FAQs
Can I use a different type of ground meat for the meatballs?
Absolutely! While ground chicken keeps the dish light and tender, ground turkey or a blend of pork and beef can add richness. Just adjust cooking times as needed to ensure the meatballs are cooked through.
Is it possible to make this recipe gluten-free?
Yes! Swap the Italian seasoned breadcrumbs for gluten-free breadcrumbs, and choose gluten-free pasta. Just double-check your marinara sauce ingredients to avoid hidden gluten.
Can I prepare the meatballs ahead of time?
Definitely. You can make and bake the meatballs up to a day in advance and keep them refrigerated. Add them to the soup when you’re ready to simmer, which helps save time on a busy day.
What can I use instead of zucchini if I’m not a fan?
Try substituting with yellow squash, chopped spinach, or even finely chopped kale. These veggies blend nicely without overpowering the classic chicken parmesan flavors.
How spicy is the soup if I add red pepper flakes?
The red pepper flakes add a gentle warmth that’s more of a subtle kick than full-on heat. You can adjust the amount or skip them entirely if you prefer a milder, kid-friendly version.
Final Thoughts
This Chicken Parmesan Meatball Soup Recipe is one of those feel-good meals that immediately warms your soul and your kitchen. It’s perfect for cozy nights, impressing friends, or simply indulging in a delicious, wholesome dish. I can’t wait for you to try it—you might just find yourself making it on repeat!
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Chicken Parmesan Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This comforting Chicken Parmesan Meatball Soup combines tender baked chicken meatballs with a rich tomato broth, sautéed vegetables, and penne pasta. Finished with optional cheesy garlic toasts, this hearty soup brings classic Italian flavors in a warm, satisfying bowl, perfect for family dinners or cozy gatherings.
Ingredients
Meatballs
- 1 pound ground chicken
- â…“ cup Italian seasoned breadcrumbs
- â…“ cup grated Parmesan cheese
- ¼ cup finely chopped fresh basil
- 1 large egg (whisked)
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil (divided, for rolling meatballs)
Soup
- 2 tablespoons avocado oil
- 1 small sweet onion (diced)
- 2 medium zucchini (diced)
- 4 garlic cloves (finely minced)
- 1 (24-ounce) jar marinara sauce
- 1 (28-ounce) can crushed San Marzano tomatoes
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- ¼–½ teaspoon red pepper flakes (optional)
- 2 teaspoons sugar
- 8 ounces penne pasta
Garlic Mozzarella Toasts (Optional)
- 1 baguette (cut into 24 ½-inch slices)
- 2 tablespoons salted butter (melted)
- ¼ teaspoon garlic powder
- 1 cup shredded mozzarella cheese
Garnish
- Fresh flat-leaf parsley (finely chopped, optional)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper to prepare for baking the meatballs.
- Combine meatball ingredients: In a large bowl, thoroughly mix ground chicken, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh basil, whisked egg, minced garlic, salt, and black pepper until a uniform mixture forms.
- Form and bake meatballs: Using about 2 teaspoons of mixture per meatball, roll into approximately 48 small meatballs, oiling hands with avocado oil to prevent sticking. Arrange on baking sheet and bake for 12–15 minutes until fully cooked through. Keep oven on if preparing garlic mozzarella toasts.
- Sauté vegetables: In a large pot or Dutch oven, heat 2 tablespoons avocado oil over medium heat. Add diced onion and cook until translucent (2–3 minutes). Add diced zucchini and cook another 2–3 minutes until starting to soften. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Create soup base: Pour in marinara sauce, crushed San Marzano tomatoes, chicken broth, Italian seasoning, salt, black pepper, optional red pepper flakes, and sugar. Increase heat to high to bring the mixture to a rolling boil.
- Add meatballs and pasta: Once boiling, gently add baked meatballs and penne pasta to the pot. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and zucchini are tender.
- Prepare garlic mozzarella toasts (optional): Mix melted butter with garlic powder. Brush this garlic butter onto one side of each baguette slice. Sprinkle mozzarella cheese evenly on half of the slices, then top each with another slice to form 12 sandwiches.
- Bake toasts: Place assembled toasts on a baking sheet and bake in the preheated oven for 5 minutes. Flip the sandwiches and bake for another 5 minutes until bread is toasted and cheese is melted.
- Serve: Ladle soup into bowls, garnish with freshly chopped parsley if desired, and serve alongside the warm garlic mozzarella toasts for a complete meal.
Notes
- Using avocado oil to coat hands helps prevent meatball mixture from sticking.
- San Marzano tomatoes add authentic flavor; substitute with quality crushed tomatoes if unavailable.
- Red pepper flakes are optional and can be adjusted for desired spice level.
- Garlic mozzarella toasts add a delicious cheesy accompaniment but can be omitted for a lighter meal.
- Leftover soup stores well in the refrigerator for up to 3 days; pasta may absorb liquid over time—add broth when reheating if needed.
