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Marry Me Chicken Meatball Soup

Marry Me Chicken Meatball Soup: Comfort in Every Bite

Marry Me Chicken Meatball Soup is a cozy bowl of comfort that impresses with its rich, creamy broth and tender chicken meatballs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 large egg can be omitted for egg-free versions or replaced with a flax egg for a vegan option
  • 1 lb ground chicken ground turkey or pork can serve as tasty alternatives
  • 1 cup Parmesan cheese, finely grated nutritional yeast is a great dairy-free substitute
  • 1 cup panko breadcrumbs traditional breadcrumbs can be used for a denser meatball
  • 1 cup fresh basil, finely chopped dried basil can replace fresh at a one-third ratio
  • 3 cloves garlic, finely chopped garlic powder can be used in half the amount
  • 1 tsp kosher salt sea salt can be a suitable replacement
  • 0.5 tsp ground black pepper white pepper offers a different flavor profile
For the Soup Base
  • 2 tbsp extra-virgin olive oil any neutral oil can also work
  • 1 medium shallot, finely chopped substitute with onion or green onion if unavailable
  • 0.5 cup sun-dried tomatoes consider roasted red peppers for a unique twist
  • 2 tbsp tomato paste crushed tomatoes can be used, but it may alter the soup's texture
  • 6 cups low-sodium chicken broth vegetable broth is a great alternative
  • 0.5 tsp crushed red pepper flakes use fresh chili for a different heat experience
  • 2 tbsp fresh thyme dried thyme can be used at a ratio of 1:3
  • 1 cup heavy cream coconut cream works as a dairy-free substitute
  • 1 piece Parmesan rind omit if not available, as it's not essential
For Serving
  • 1 cup fresh basil, torn a lovely garnish that enhances the dish's visual appeal

Equipment

  • Mixing bowl
  • large pot
  • measuring cups
  • measuring spoons
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, egg (if using), garlic, Parmesan cheese, panko breadcrumbs, fresh basil, heavy cream, thyme, salt, and black pepper. Mix well until fully combined, then form small meatballs, about 1 to 1.5 inches in diameter.
  2. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, carefully add the meatballs in a single layer. Cook for about 6-8 minutes until golden brown on all sides. Remove the meatballs from the pot and set aside.
  3. In the same pot, add another drizzle of olive oil and sauté 1 finely chopped shallot over medium heat for about 3-4 minutes until soft. Stir in 3 minced garlic cloves, cooking for another minute until fragrant.
  4. Add the tomato paste and sun-dried tomatoes, stirring constantly for about 2 minutes to deepen the flavors.
  5. Pour in 6 cups of low-sodium chicken broth and bring to a gentle simmer. Carefully add the browned meatballs back into the pot, ensuring they’re submerged. Toss in fresh thyme and red pepper flakes. Simmer uncovered for 20 minutes.
  6. After simmering, stir in 1 cup of heavy cream and an additional 1/2 cup of grated Parmesan cheese. Cook for another 3-5 minutes until heated through. Serve garnished with torn fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

For best flavor, allow the soup to cool and sit for a while before serving. This soup can be made in advance, allowing the flavors to develop.

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