Overhead view of three bowls of Chicken Meatball Soups with lemon wedges on the side

Chicken Meatball Soup

Chicken Meatball Soup is a delicious blend of tender meatballs in a light flavorful tomato broth, perfect for those cold winter evenings.

I chose to use ground chicken for my meatballs because they’re flavorful and aren’t as greasy as pork or beef. I threw in some leafy vegetables to up the health factor and cannellini beans to make a heartier soup.

If you love meatballs, check out my Thai Yellow Curry Meatballs. In the mood for soup? I have a delicious recipe for Shrimp Gyoza Miso Soup.

Overhead view of a majority of the ingredients needed for Chicken Meatball Soup in individual glass bowls against a marble backdrop. There is ground chicken, minced garlic, ground coriander, ground cumin, dried oregano, ground turmeric, paprika, chicken broth, diced onions, endives, cannellini beans and tomato paste.

Key Ingredients in the Chicken Meatball Soup

Meatballs are such a versatile dish. Every time I make them, I switch up the combination of proteins, herbs, and spices. You can use them in a variety of ways. I’m talkin’ sauces, pasta, sandwiches, and of course soups!

Ground Turmeric

Turmeric is full of antioxidants. Because of this, I try to include it in many of my recipes. Turmeric is that robust flavor you taste in most curry powders. It elevates the flavor in Chicken Meatball Soup from basic to rich and bold.

Flavor aside, turmeric gives the meatballs a pop of color.

Cannellini Beans

Beans are a healthy protein to add to your diet. Cannellini beans in particular are high in soluble fiber and low in fat. They’re smooth and add a slightly nutty flavor to meals. For these reasons, they’re an excellent addition to soup. They are commonly used in Italian dishes like minestrone soup and bean salads.

How do you keep meatballs moist?

Use cold ingredients.

No one likes a dried out meatball. In order to ensure your meatballs are nice and juicy, make sure your ingredients are cold when you mix them together. The science behind this is, you preserve the fat, ensuring it doesn’t melt before you place it in the pot.

Do NOT overmix.

When you’re combining ingredients, it’s tempting to mix at a fast pace. I’ll admit, when I’m using my hands I have definitely spent too much time on mixing. You think you’re just making sure all the ingredients are evenly spread but it’s actually counterintuitive.

An overhead view of the meatball mixture for the Chicken Meatball Soup in a glass bowl

Overmixing toughens the meat and makes for a more rubbery texture. Mix gently instead. For the best results, stop as soon as everything is combined.

Pro Tip: Oil your hands with whatever fat you’re using in your recipe so the mixture doesn’t stick to your hands.

Close up view of uncooked chicken meatballs for Chicken Meatball Soup


Chicken Meatball Soup

0.0 from 0 votes
Course: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 1 pounds Ground Chicken

  • 3 cloves Garlic cloves (minced)

  • 1 tablespoon Ground Coriander

  • 1 tablespoon Ground Cumin

  • 2 teaspoons Dried Oregano

  • 2 teaspoons Ground Turmeric

  • 1/2 teaspoon Paprika

  • 2 teaspoons Kosher salt (plus more as needed)

  • 1 1/4 teaspoons Ground black pepper

  • 2 tablespoons Canola oil

  • 2 large Onions (sliced)

  • 2 tablespoons Tomato paste

  • 6-8 cups Chicken broth (homemade or high-quality store-bought)

  • 1-2 cups Kale (shredded)

  • 3-6 Endives (sliced)

  • 2 cans Cannellini beans


  • In a large bowl, mix the chicken, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon of the salt and 1 teaspoon of the pepper. Pinch 1 ounce (2 scant tablespoons) of the chicken mixture at a time and gently roll it into a ball with your hands. Place on a plate and repeat with the remaining meat mixture.
  • In a large pot, heat the oil over medium-high heat. Add the meatballs and cook until golden brown and crispy on all sides, 7 to 9 minutes.
  • Transfer to a plate. Pour off 3 tablespoons of the fat from the pan.
  • Add the onions, ¼ teaspoon of the salt and the remaining ¼ teaspoon pepper to the fat remaining in the pot. Cook over medium-high heat, stirring often, until the onions are golden and everything is softened, 8 to 10 minutes.
  • Add the tomato paste and cook, stirring continuously, for about 1 minute to cook off the raw tomato flavor. Add the broth and 1 teaspoon salt and bring to a boil.
  • Add the escarole, beans, meatballs, and remaining ¼ teaspoon salt and return the soup to a simmer. Cook until the kale and endives has wilted and the meatballs have cooked through, 4 to 6 minutes more. Taste and season with salt and pepper.
  • Ladle into bowls, sprinkle with flaky sea salt (optional), and serve with a lemon wedge alongside.pot.

Did you try this recipe? I’d love to see it! Tag me in your BonAppeDee inspired home-cooked meals on Instagram!


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