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This filling Chicken Meatball Parmesan Soup turns a classic Italian favorite into a warming all-in-one dish that'll please even the biggest chicken parm fans. The mix of juicy chicken meatballs, perfectly cooked pasta, and flavorful tomato broth makes a soul-soothing dinner that feels just like comfort in a bowl.
I couldn't believe how much this soup actually captured the chicken parmesan flavor the first time I whipped it up. Now we always make it whenever someone's feeling sick or when we just need something warm on chilly nights.
Ingredients
- Ground chicken: makes soft juicy meatballs that aren't as heavy as beef ones
- Italian breadcrumbs: give structure and hold the meatballs together without making them tough
- Parmesan cheese: adds that real deal flavor to the meatballs and the soup
- Fresh basil: brings fresh fragrant elements that are key to good Italian dishes
- San Marzano tomatoes: offer natural sweetness and less acid for the perfect soup foundation
- Zucchini: packs in some veggies and a gentle crunch that works with the heartier stuff
- Penne pasta: stays firm in soup and grabs sauce with its textured surface
- Italian seasoning: gives lots of flavor without needing tons of different herbs
Step-by-Step Instructions
- Prepare the meatballs:
- Mix ground chicken with breadcrumbs, Parmesan, basil, egg, garlic, salt and pepper in a big bowl. Don't overmix or you'll get tough meatballs. Form tiny teaspoon-sized balls with oily hands so the meat won't stick. Put them on parchment and bake at 375°F for about 12-15 minutes until just done. Making them small helps them cook faster and soak up more soup flavor.
- Build the flavor base:
- Warm oil in a Dutch oven on medium. Cook diced onion until see-through, about 2-3 minutes, and don't let it brown. Toss in zucchini and cook till it softens a bit. Add garlic and stir for around 30 seconds until you can smell it. This mix creates the tasty foundation for your soup.
- Create the broth:
- Add marinara sauce, crushed tomatoes and chicken broth. Stir in Italian seasoning, salt, pepper, red pepper flakes if you want them, and a touch of sugar. The sugar cuts the tomato tang while those pepper flakes add a nice warmth. Let it all come to a gentle bubble so the flavors start to mix together.
- Complete the soup:
- Put in your baked meatballs and penne. Turn down the heat to medium-low and let it bubble gently for 12-15 minutes, stirring now and then so pasta doesn't stick. Cook just until pasta is firm to the bite and zucchini feels tender. The meatballs will keep soaking up broth flavors and get super soft and yummy.
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Jarred marinara sauce is honestly the hidden trick here. I found this out when I was rushed one night and grabbed a jar instead of making sauce from scratch. Good quality marinara gives the soup amazing flavor that tastes like it's been cooking all day long.
Storage Solutions
This soup works great for meal prep. Keep it in sealed containers in your fridge for up to 3 days. The flavor actually gets better overnight as everything mingles together. The pasta will drink up some of the liquid, so just add a bit more chicken broth when you heat it back up. Warm it slowly on the stove over medium-low heat, giving it a stir now and then so it doesn't burn on the bottom of the pot.
Smart Substitutions
You can easily switch things up based on what's in your kitchen. Ground turkey works just as well as chicken for making the meatballs. Need a gluten-free version? Just swap in gluten-free breadcrumbs and pasta. No fresh basil around? Use dried instead—just about a tablespoon will do the trick. This soup's also great for using up extra veggies. Try adding bell peppers, spinach, or kale instead of or alongside the zucchini for more nutrition and different flavors.
Serving Suggestions
While this soup definitely fills you up as a meal on its own, a few extra touches can make it even better. Those garlic mozzarella toasts mentioned in the recipe are perfect for dipping into the thick broth. A basic green salad with lemon dressing works as a light, fresh side. Want to make it special? Put out small dishes of extra toppings like fresh basil strips, red pepper flakes, and freshly grated Parmesan so everyone can dress up their own bowl.
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Frequently Asked Questions
- → Could I swap chicken for turkey in the meatballs?
Definitely! Ground turkey is a fantastic substitute, giving you a similar taste and texture while keeping the dish hearty and filling.
- → What pasta works best here?
Penne pasta holds up really well in the broth, but short pastas like fusilli or farfalle would work just fine, too.
- → Can I cook this in advance?
Totally! Prep the meatballs a day in advance. If making the whole soup, keep the pasta separate and mix it in when reheating to keep the texture just right.
- → Got tips for storing leftovers?
Pop the soup into an airtight container in the fridge, and it’ll stay fresh up to 3 days. When reheating, add a splash of broth since pasta might soak up the liquid.
- → Is the garlic toast side required?
It’s not a must, but the toasts add a tasty crunch and are great for soaking up the broth!