This Chicken Meatball Soup has become a regular in my kitchen because it’s hearty, flavorful, and easy to make. The chicken meatballs are soft and savory, and the creamy base gets a nice lift from the pickle juice.
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Why This Recipe Stands Out
I love making this Chicken Meatball Soup when I want something cozy, creamy, and just a little unexpected. Here’s what makes it special:
- Comforting and Creamy: The cream cheese gives the broth a smooth, velvety texture that feels rich but not heavy. It’s the same kind of comfort I get from a bowl of Greek Avgolemono Soup on a chilly day.
- Bright and Tangy: The pickle juice and sliced dill pickles add a light, tangy flavor that keeps the soup from feeling too rich. It’s that little twist that makes people stop and ask what’s in it.
- Tender Chicken Meatballs: The chicken stays juicy thanks to the breadcrumbs and a quick sear before simmering. Each bite is soft, flavorful, and perfectly seasoned.
- Hearty and Filling: With potatoes, orzo, and plenty of broth, this soup is a full meal in one pot. It’s the kind of hearty comfort you’d find in something like Solyanka Soup, but with a lighter, creamier feel.
- Easy to Love (and Reheat): This soup tastes even better the next day as the flavors blend together. It’s simple to make, easy to reheat, and always a hit at the table.
Key Ingredients
- Ground Chicken – The base for the meatballs. It’s lean, tender, and absorbs the seasonings beautifully. You can substitute with ground turkey if you prefer.
- Panko or Regular Breadcrumbs – Help bind the meatballs and keep them light and tender. Regular breadcrumbs or crushed crackers can be used instead.
- Italian Seasoning – A blend of herbs that gives the meatballs a savory, aromatic flavor. You can use a mix of dried oregano, basil, and thyme if you don’t have a pre-made blend.
- Chicken Broth – The main liquid for the soup. It gives the dish a rich, comforting base. Use low-sodium broth if you want more control over the saltiness.
- Potatoes – Make the soup hearty and satisfying. Yukon gold or russet potatoes both work well here.
- Orzo – A small pasta that adds texture and body to the soup. You can swap it for rice or small pasta shapes like ditalini.
- Cream Cheese – Creates a creamy, smooth broth with a hint of tang. Soften it before mixing for easier blending.
- Pickle Juice – Adds a bright, tangy flavor that balances the richness of the cream cheese. Use dill pickle juice for the best flavor.
- Dill Pickles – Sliced and added at the end for crunch and freshness. They give the soup a unique, zesty finish.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually make this with ground chicken, but ground turkey or pork work just as well. You can even use mini beef meatballs if that’s what you have.
- Grain Swaps: If you don’t have orzo, try rice, small pasta shells, or even quinoa. Just adjust the cooking time so it doesn’t overcook.
- Creamy Alternatives: I like using cream cheese for smoothness, but sour cream or a splash of heavy cream also work.
How to Make Chicken Meatball Soup
Step 1: In a large bowl, combine ground chicken, nutmeg, breadcrumbs, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Mix until just combined.
Step 2: With wet hands, form small meatballs and place them on a baking sheet.
Step 3: Heat 2 tablespoons of avocado oil in a medium pan over medium heat. Add 6–7 meatballs and sear for 2 minutes.
Step 4: Flip the meatballs and cook for another 2 minutes until lightly browned. Transfer to a plate and repeat with the remaining meatballs, adding more oil if needed.
Step 5: In a large Dutch oven or pot, heat the remaining 1 tablespoon of avocado oil over medium heat. Add onion and carrot, and sauté for about 7 minutes until softened.
Step 6: Add garlic and cook for 30 seconds, stirring often.
Step 7: Pour in the chicken broth and bring to a boil. Add diced potatoes and cook for 5 minutes.
Step 8: Add orzo and cook for another 5 minutes, stirring occasionally.
Step 9: Ladle about 1 cup of hot broth into a small bowl and whisk it with the cream cheese until smooth.
Step 10: Add the seared meatballs to the soup along with sliced pickles, pickle juice, the remaining ¾ teaspoon salt, and ¼ teaspoon pepper.
Step 11: Simmer for 5 minutes or until the meatballs float to the top and are cooked through.
Step 12: Stir in the cream cheese mixture and adjust seasoning to taste. Remove from heat.
Step 13: Garnish with chopped parsley and serve warm.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Meatball Soup
Main Dishes
- This Chicken Meatball Soup pairs beautifully with pasta dishes when you’re planning a cozy dinner. We love serving it alongside Lemon Chicken Orzo for a bright, citrusy complement.
- It also goes well with heartier plates like Chicken Ragu Pasta, Beef Ragu with Rigatoni Pasta, or Creamy Italian Sausage Pasta when you want a full, comforting spread.
Other Soups
- If you’re starting with soup, try pairing this one with another light bowl like Austrian Garlic Soup with Croutons or Mushroom Cheese Soup for a cozy soup sampler.
- For something a little different, Traditional Turkish Lentil Soup or Spring Minestrone Soup make fresh, flavorful starters that balance the creamy richness of the Chicken Meatball Soup.
Frequently Asked Questions
You can form and sear the meatballs a day in advance, then store them in the fridge until you’re ready to make the soup. This can save time and make the cooking process easier when you’re ready to serve.
If you don’t have cream cheese, you can use sour cream, heavy cream, or even plain Greek yogurt for a lighter option. Each will give the soup a slightly different texture, but all will add creaminess.
You can, but the pickle juice adds a nice tang that balances the creamy broth. If you prefer a milder flavor, reduce the amount or replace it with a splash of lemon juice or vinegar.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through. If you want to freeze it, leave out the orzo and cream cheese, then add them fresh when reheating for the best texture.
More Soup Recipes You'll Enjoy
- Vegan Chicken Noodle Soup (30-Minute Recipe) – This Vegan Chicken Noodle Soup recipe is a heartwarming classic with a plant-based twist that'll be ready in just 30 minutes!
- Homemade Dill Pickle Soup (Great-tasting Zuppa Ogórkowa in 5 Steps) – Curl up with a bowl of a creamy Dill Pickle Soup. It takes 10 ingredients, 30 minutes to make, and doesn't require any cooking expertise.
- Beef Stew with Carrots and Potatoes (Homemade and Flavorful) – This Beef Stew is incredibly easy to make with rich, savory gravy, tender chunks of beef, and a medley of hearty vegetables for perfect homemade flavors.
- Crockpot Mushroom Wild Rice Soup – This Crockpot Mushroom Wild Rice Soup is a hearty and comforting dish filled with meaty mushrooms and nutty wild rice.
Recipe
Chicken Meatball Soup
Ingredients
- 3 tablespoons avocado oil divided
- 1 lb ground chicken
- ¼ teaspoon nutmeg
- ⅓ c panko or regular breadcrumbs
- ½ c Italian seasoning
- 1 ¼ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 onion finely minced
- 1 carrot cut into small dice
- 2 cloves garlic finely minced
- 8 cup chicken broth
- 3 medium potatoes diced
- ½ cup orzo
- ¾ c cream cheese
- 6 tablespoons pickle juice
- ½ c dill pickles sliced
- ¼ cup parsley
Instructions
- In a large bowl, mix ground chicken, nutmeg, breadcrumbs, Italian seasoning, salt, and pepper. Using wet hands, form small meatballs and place them on a baking sheet.
- Heat 2 tablespoons of avocado oil in a medium pan over medium heat. Add 6-7 meatballs and sear for 2 minutes. Using a metal spatula, flip the meatballs and cook for 2 minutes on the other side. Transfer meatballs to a plate. Sear the remaining meatballs, adding more oil to the pan if necessary.
- In a large Dutch oven or pot, heat the remaining 1 tablespoon of avocado oil. Add onion and carrot, and sauté on medium heat for about 7 minutes, until translucent, stirring occasionally. Add garlic and saute for 30 more seconds.
- Add chicken broth and bring it to a boil. Add potatoes and cook over medium heat for 5 minutes. Add orzo and cook for another 5 minutes.
- Add 1 ladle of hot broth from the pot and whisk it into the cream cheese.
- Add meatballs to a soup along with the pickles, pickle juice, and the remaining ¾ teaspoon salt and ¼ teaspoon black pepper. Cook for 5 more minutes or until the meatballs float to the top.
- Stir in the cream cheese and broth mixture, adjust salt and pepper to your liking, and remove the soup from the heat.
- Garnish with parsley and serve.
Notes
- Use wet hands when forming the meatballs to prevent the mixture from sticking and to shape them evenly.
- Don’t overmix the meatball mixture. Gentle mixing keeps them tender and juicy.
- Sear the meatballs in batches so they brown nicely without steaming. A good sear adds flavor to the soup.
- Dice the vegetables evenly so they cook at the same rate and give the soup a balanced texture.
- Add the orzo toward the end of cooking to keep it from getting too soft.
- Whisking hot broth into the cream cheese before adding it to the pot helps it melt smoothly without clumps.
- Taste the broth before serving and adjust the salt or pickle juice to your liking. The flavor should be creamy with a light tang.
- If the soup thickens as it sits, add a splash of broth or water when reheating to bring it back to the right consistency.
- Make it ahead by preparing the meatballs and broth separately, then combine and reheat before serving.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Allison says
How do you store this soup ? I am making it now:))
Iryna Bychkiv says
Allison, you can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through.