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
Scale
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.
