The pressure builds and you start counting down minutes until you eat. You catch the first hints of that savory broth depth filling the kitchen. The float valve pops up and you know things are sealed tight and pressure’s building good in your cooker.
That valve hiss sound? Yeah, for me it’s like a countdown ticking away some flavor fireworks inside. The way the sealing ring locks in all those aromas makes your mouth water even before the valve drops. It’s got this homey comfort vibe brewing ready for your first ladle.
Next thing you sense is the anticipation of that creamy chicken meatball soup settling in your bowl. Those mini meatballs, bite-sized wonders, soaking in that mellow yet rich broth with peas and a hint of sweet carrot and celery. Can’t wait to dive in, right?
Why This Recipe Works Every Single Time
- Mini meatballs keep the soup real easy to eat and quick to cook through.
- Using panko crumbs and parmesan adds just the right texture and depth to those meatballs.
- Sautéing the veggies with flour creates this thick, velvety base that holds the soup together.
- Half the chicken broth is used to deglaze the pot, picking up all the browned bits for extra flavor.
- The finishing touch of heavy cream and frozen peas gives it that cozy creamy richness you’ll wanna slurp up.
What Goes Into the Pot Today
- 1 lb ground chicken – the star protein, mild and tender.
- ½ cup panko bread crumbs for that light, soft meatball texture.
- 1 large egg to bind everything just right.
- ⅓ cup shredded parmesan cheese adds a subtle tang.
- Spices like garlic powder, onion powder, and kosher salt for that well-rounded flavor kick.
- Olive oil and butter to sauté the veggies and get some golden goodness going.
- Diced onion, carrots sliced to half-inch, and celery chopped just right, all making the broth hearty.
- Minced garlic to punch up that aroma.
- All purpose flour to thicken the broth and tie it together.
- 6 cups chicken broth divided to build layers of flavor, plus Italian seasoning, pepper, and a bay leaf for depth.
The Exact Process From Start to Finish
- Start by mixing your ground chicken, panko, egg, parmesan, garlic & onion powder plus salt gently. Don’t mash it too much, just until it’s combined. Roll ’em into about 36 tiny meatballs – small but mighty at 1-inch size.
- Heat your dutch oven, drizzle in olive oil until it shimmers. Brown half your meatballs for a couple minutes each side, flipping a few times. Use a slotted spoon to take ’em out. Repeat with rest or just toss all meatballs straight into broth if you’re short on time.
- Next toss diced onion, carrots, celery, and garlic into the pot with butter. Cook until veggies start to soften. Sprinkle flour over veggies and stir it in to cook off the raw taste, turning everything a nice golden brown—takes about 2 minutes.
- Pour in half a cup chicken broth. Stir well and scrape the pot’s bottom to loosen all that tasty browned stuff stuck there. That’s your flavor jackpot.
- Add rest of chicken broth, Italian seasoning, pepper, and a bay leaf. Pressure cook with the lid sealed and the sealing ring in place. When float valve pops, lower heat and cook for about 15 minutes.
- Do a quick release to safely drop pressure. Fish out the bay leaf, stir in heavy cream. Return meatballs and frozen peas, then simmer a few minutes till meatballs hit 165F internal temp and peas are warmed through. Ladle into bowls and garnish with parsley if you got it.
Easy Tweaks That Make Life Simple
- You can skip browning the meatballs and just let the broth do the work. Just make sure to check internal temps to keep it safe.
- Swap parmesan with nutritional yeast if you wanna keep it dairy-free but still want that cheesy vibe.
- Make extra mini meatballs and freeze for quick future meals — popping ’em in soups or pasta makes weeknight cooking a breeze.
- Use pre-chopped frozen veggies if fresh isn’t handy. It saves a ton of prep time and still tastes good.
- Got crusty bread around? Serve alongside with a quick dip like spinach or bean spread so you sneak in some extra greens effortlessly.
The Flavor Experience Waiting for You
This soup gently hugs your senses with its creamy texture and herby chicken meatballs. Each spoonful kinda reminds you of a warm hug after a long day.
You sense the sweetness of carrots and mild celery balancing the savory meatballs perfectly. The broth has a rich depth, thanks to the flour-thickened base and Italian seasonings melding beautifully.
The peas add just a pop of freshness and color making the soup feel lively and a little fun. That cream swirled in makes it silky smooth and oh so satisfying to the last drop.
Every bite is comforting but never boring. It’s the kind of meal that feels fancy but also like a total chill night in your cozy kitchen.
How to Store This for Later
Let your soup cool a bit before transferring to airtight containers. It keeps that broth depth and creaminess intact for next day meals.
You can fridge store the soup for up to 4 days, just reheat gently on low so it doesn’t separate or get grainy. Stir often to keep it creamy.
If you wanna stash it longer, freeze in portions without cream added. Thaw then stir cream in fresh. It helps keep that silky texture you love without weird separation after freezing.
Common Questions and Real Answers
- Can I skip browning the meatballs? Totally. You can just drop them into the broth and cook until they hit 165°F. They still come out super tender.
- What if I don’t have a dutch oven? No worries. Use your pressure cooker insert directly to sauté veggies and brown meatballs. Just adjust heat carefully and watch that valve hiss.
- How to check the meatballs are cooked? Use an instant read thermometer to check internal temperature of meatballs–165°F is the safe mark.
- Can I use ground turkey or beef instead? For sure. Ground turkey works just the same. Beef will change flavor but still tasty.
- Do I have to add cream? Nope. Soup is tasty either way, but cream adds that extra cozy richness you might wanna try.
- What’s the best way to do quick release? Turn that valve carefully to release steam fast but safely. Keep hands and face away from the valve hiss—it’s got some power.
Creamy Chicken Meatball Soup
Ingredients
Equipment
Method
- Mix ground chicken, panko, egg, parmesan, garlic & onion powder, and salt gently until just combined. Roll into 1-inch meatballs.
- Heat dutch oven with olive oil. Brown half the meatballs a few minutes per side. Remove and repeat or skip if in a rush.
- Add diced onion, carrots, celery, and garlic with butter. Cook until softened.
- Sprinkle in flour and stir for 2 minutes to cook off raw flavor.
- Pour in 1/2 cup chicken broth to deglaze the pot, scraping up browned bits.
- Add remaining broth, Italian seasoning, pepper, and bay leaf.
- Seal lid and pressure cook for 15 minutes after float valve rises.
- Quick release pressure carefully, remove bay leaf.
- Stir in heavy cream, return meatballs and add peas.
- Simmer a few minutes until meatballs reach 165°F and peas are hot.
- Ladle into bowls and garnish with parsley if using.
