Why You’ll Love This this Irresistible Homemade Chicken Meatball Noodle Soup
This soup brings together tender, juicy chicken meatballs that practically melt in your mouth with perfectly cooked egg noodles swimming in a rich, aromatic broth.
The fresh dill and hint of ginger create this amazing flavor combination that’ll have you wondering why you ever bothered with canned soup in the first place.
Plus, you can make a big batch and freeze it for those days when cooking feels like climbing Mount Everest, but you still want something that tastes like a warm hug in a bowl.
Ingredients List
You’ll need these simple ingredients to create this soul-warming soup that’s basically a hug waiting to happen.
- 1 egg
- 1/4 cup dry breadcrumbs
- 3/4 teaspoon salt (or less)
- 1/2 teaspoon pepper
- 1 lb ground chicken
- 2 teaspoons vegetable oil
- 1 cup chopped leeks or 1 cup onion
- 2 garlic cloves, minced
- 8 cups chicken stock
- 1 1/2 cups carrots
- 1 1/2 cups celery
- 3 tablespoons chopped fresh dill
- 1 piece gingerroot (about 1-inch)
- 2 cups egg noodles
- Fresh dill (to garnish)
Here’s what makes this recipe a winner in the health department:
- Ground chicken keeps things lean compared to beef, giving you plenty of protein without all the extra fat
- Fresh vegetables like carrots and celery pack in vitamins and fiber, so you’re basically eating a salad that tastes like comfort food
- You control the sodium by using less salt than called for, which your future self will thank you for
- Fresh herbs like dill add flavor without calories, because who needs butter when you’ve got nature’s seasoning packet
Step by Step Directions
Making this comforting chicken meatball noodle soup involves preparing the meatballs first, then building the flavorful broth with fresh vegetables and herbs.
- Make the meatballs: Beat the egg in a bowl, then mix in breadcrumbs, salt, and pepper. Add ground chicken and mix until combined. With damp hands, shape mixture into 1-inch balls.
- Bake the meatballs: Place meatballs on a lightly greased cookie sheet and bake at 350°F for 15 minutes, turning once halfway through. Let drain on paper towels.
- Prepare the base: Heat vegetable oil in a Dutch oven over medium-high heat. Cook chopped leeks and minced garlic for about 3 minutes until soft.
- Build the broth: Add chicken stock, carrots, celery, fresh dill, and gingerroot to the pot. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Finish the soup: Stir in egg noodles and cooked meatballs. Cook for 8-10 minutes until vegetables are tender and noodles are cooked through.
- Final touches: Remove the gingerroot piece. Taste and adjust seasonings as needed. Garnish each serving with fresh dill before serving.
For best results, use a high-quality professional Dutch oven set that provides even heat distribution and excellent heat retention for consistent cooking performance.
Substitutions and Variations
• Spice it up: A pinch of red pepper flakes or a dash of hot sauce can wake up the whole pot, especially on those days when you need something with a little more oomph.
Additional Things to Serve With This Dish
This soup is pretty much a complete meal in a bowl, but sometimes you want to turn dinner into a proper feast.
- Crusty bread or dinner rolls – Perfect for dunking and soaking up every last drop of that gorgeous broth, because to be frank, slurping straight from the bowl is only acceptable when you’re alone.
- Simple green salad – Something light and crisp cuts through all that comforting richness, maybe just mixed greens with a basic vinaigrette.
- Grilled cheese sandwiches – The ultimate comfort food combo that takes me right back to childhood, though I’d go easy on the cheese since the soup is already pretty filling.
- Crackers or oyster crackers – Classic soup sidekicks that add a nice little crunch without competing for attention.
- Roasted vegetables – If you’re feeling ambitious, some roasted Brussels sprouts or green beans can round out the meal nicely.
- A glass of white wine – Something light like a Pinot Grigio pairs beautifully with chicken, though truthfully, a cold beer works just as well on a casual night.
Cooking Tips & Tricks (Chef’s Notes)
Making perfect chicken meatball soup is all about the little details that separate good from absolutely swoon-worthy.
- Keep your hands damp when rolling meatballs – This prevents the mixture from sticking to your fingers like glue, and trust me, nobody wants to spend ten minutes scraping chicken bits off their palms.
- Don’t overmix the meatball mixture – Just combine until everything holds together, because overworked meat turns into little rubber balls that bounce around your bowl like ping pong balls.
- Toast your noodles lightly in the pot before adding liquid – This step adds a subtle nutty flavor that most people skip, but it’s the kind of detail that makes people ask for your secret.
- Add the meatballs in the last 8-10 minutes – They’re already cooked from baking, so you’re just warming them through and letting them soak up some broth flavor.
- Taste your broth before adding the meatballs – Once those little flavor bombs go in, adjusting seasoning becomes trickier since you can’t really fish them all out.
- Fresh dill goes in at the very end – Heat kills that bright, fresh flavor faster than you can say “overcooked herbs,” so save it for the final flourish.
- Don’t let it boil hard once the noodles are in – A gentle simmer keeps everything intact instead of turning your beautiful soup into a mushy mess.
Nutritional Facts
This hearty chicken meatball noodle soup packs impressive nutritional value into every comforting bowl.
- Protein powerhouse – Ground chicken provides lean protein (about 25g per serving) that helps build and repair muscle tissue without the saturated fat load of beef.
- Low in calories – Each serving contains approximately 280-320 calories, making it a satisfying meal that won’t derail your daily calorie goals.
- Vitamin A boost – Carrots deliver beta-carotene that converts to vitamin A, supporting eye health and immune function.
- Heart-healthy – The combination of lean chicken, vegetables, and minimal oil keeps saturated fat low while providing omega-3 fatty acids.
- Sodium consideration – Contains roughly 800-900mg sodium per serving (mostly from chicken stock), which is moderate but worth noting for those watching salt intake.
- Carb content – Egg noodles and vegetables contribute about 25-30g carbohydrates, providing steady energy without blood sugar spikes.
- Fiber factor – Vegetables add 3-4g dietary fiber per serving, supporting digestive health and helping you feel full longer.
- B-vitamin rich – Chicken and egg noodles provide B-vitamins essential for energy metabolism and nervous system function.
- Iron source – Contains approximately 2-3mg iron from chicken and enriched noodles, supporting healthy blood oxygen transport.
- Freezer-friendly nutrition – Nutritional value remains stable when frozen, though sodium content may taste more concentrated after thawing.
Fun “Did You Know?”
Beyond its impressive nutritional profile, this comforting soup carries fascinating stories that’ll make you appreciate every spoonful even more.
Did you know chicken soup’s been called “Jewish penicillin” since the 12th century? Maimonides prescribed it for respiratory ailments.
I find it amazing that egg noodles were accidentally invented when pasta dough fell into boiling broth.
Dill, our star herb, comes from the Norse word “dilla,” meaning “to soothe.”
Even meatballs have ancient roots—Romans enjoyed similar versions 2,000 years ago.
When you’re slurping this soup, you’re participating in centuries of culinary wisdom and comfort traditions.
