We love this lemon chicken meatball soup! Tender lemon chicken meatballs simmer in a parmesan-infused broth with pasta and vegetables. It’s comforting, satisfying, and easy to make.
I’m your soup girl!
Small, tender chicken meatballs in a rich parmesan broth with bright lemon, vegetables, and small pasta—pure comfort food.
I love brothy soups. Classic chicken noodle is always a winner, especially with fresh sourdough, but sometimes I like to switch things up while keeping familiar flavors that my kids will still enjoy.
This recipe is a mashup of a few favorites: a bright lemon chicken base, the fun of mini chicken meatballs, and a parmesan-forward broth for deep savory flavor. Tiny meatballs are fun to eat and fit nicely on a spoon with pasta and veggies, but you can make them any size as long as they cook through in the soup.
I like adding lemon zest, garlic, and parmesan directly into the meatballs for an extra layer of flavor. A parmesan rind simmered in the broth adds remarkable richness—you remove it before serving, but be sure to let it cook in the pot to deepen the broth’s flavor.
Fresh lemon zest and a squeeze of lemon juice brightens the soup and keeps it light and spring-like.
For the pasta I love tiny shapes like annellini—small “o” shapes that cook quickly and are perfect in broth. If you can’t find annellini, use any small pasta such as ditalini or small shells. Keep the pasta smaller than the meatballs so each spoonful has a mix of textures.
You can easily customize this soup: add extra veggies, fold in a handful of kale or other greens, or swap ground chicken for turkey or beef. A pinch of crushed red pepper gives a gentle kick if desired.
This is also a great make-ahead meal—cook the pasta separately and store it on the side so it doesn’t soak up the broth. (If you like thicker, more absorbed broth, you can leave the pasta in the soup.)
And enjoy!
Lemon Chicken Meatball Soup
Lemon Chicken Meatball Soup
4
people
20 mins
25 mins
45 mins
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 2 teaspoons lemon zest, plus extra for topping
- 2 tablespoons finely grated parmesan, plus more for topping
- 4 garlic cloves, minced (divide between meatballs and soup)
- Kosher salt and pepper
- 2 tablespoons olive oil, divided
- 1 sweet onion, diced
- 2 celery stalks, diced
- 1 parmesan rind
- 6 cups chicken stock
- 10 ounces frozen spinach
- 12 ounces tiny cut pasta, like ditalini or annellini
- Juice of 1 lemon
- Lemon wedges for serving
Instructions
- In a bowl, combine the ground chicken with breadcrumbs, parmesan, half the minced garlic, lemon zest, and a big pinch of salt and pepper. Mix gently until just combined, then form into mini meatballs.
- Heat a large stockpot over medium heat and add 1 tablespoon olive oil. Add the meatballs in a single layer and brown on all sides, about 8–10 minutes total. Remove meatballs and set aside.
- Keep the pot over medium heat and add the remaining tablespoon of olive oil. Add the onion, celery, and remaining garlic with a pinch of salt and cook until translucent, about 5 minutes. Return the meatballs to the pot.
- Pour in the chicken stock and add the parmesan rind. Bring to a simmer, then stir in the frozen spinach and lemon juice. Add the pasta and cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and adjust seasoning with salt and pepper.
- Serve in bowls topped with extra parmesan, fresh lemon zest, and lemon wedges.
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Cuties.