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Chicken Meatball Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Creamy Chicken Meatball Soup

This creamy chicken meatball soup features tender mini meatballs, warm vegetables, and a velvety broth—finished with peas and a splash of cream for a cozy, comforting meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1 people
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground chicken mild and tender
  • 1/2 cup Panko bread crumbs for soft meatball texture
  • 1 large Egg for binding
  • 1/3 cup Shredded parmesan cheese adds subtle tang
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Olive oil for sautéing
  • Butter for sautéing
  • 1 Diced onion
  • Carrots sliced to 1/2 inch
  • Celery chopped
  • Minced garlic
  • All-purpose flour for thickening
  • 6 cups Chicken broth divided
  • Italian seasoning
  • Black pepper
  • 1 Bay leaf
  • Heavy cream
  • Frozen peas
  • Parsley optional, for garnish

Equipment

  • 1 Dutch oven or pressure cooker

Method
 

Instructions
  1. Mix ground chicken, panko, egg, parmesan, garlic & onion powder, and salt gently until just combined. Roll into 1-inch meatballs.
  2. Heat dutch oven with olive oil. Brown half the meatballs a few minutes per side. Remove and repeat or skip if in a rush.
  3. Add diced onion, carrots, celery, and garlic with butter. Cook until softened.
  4. Sprinkle in flour and stir for 2 minutes to cook off raw flavor.
  5. Pour in 1/2 cup chicken broth to deglaze the pot, scraping up browned bits.
  6. Add remaining broth, Italian seasoning, pepper, and bay leaf.
  7. Seal lid and pressure cook for 15 minutes after float valve rises.
  8. Quick release pressure carefully, remove bay leaf.
  9. Stir in heavy cream, return meatballs and add peas.
  10. Simmer a few minutes until meatballs reach 165°F and peas are hot.
  11. Ladle into bowls and garnish with parsley if using.

Notes

Make extra mini meatballs and freeze for later. You can also substitute ground turkey. Freeze without cream and add after reheating for better texture.