Best 5 Chicken And Beef Meatball Soup Recipes

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Indulge in a symphony of flavors with our delectable Chicken and Beef Meatball Soup, a culinary masterpiece that tantalizes your taste buds with every spoonful. This hearty and comforting soup features succulent chicken and beef meatballs, swimming in a rich and savory broth infused with aromatic herbs and vegetables. Alongside this classic, we present two equally enticing variations: the Italian Wedding Soup, a delightful marriage of tiny meatballs, spinach, and pasta, and the Albondigas Soup, a Spanish treasure boasting flavorful meatballs in a vibrant tomato broth. Whichever soup you choose, you're in for a culinary journey that will warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MEATBALL SOUP RECIPE BY TASTY



Chicken Meatball Soup Recipe by Tasty image

Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice

Provided by Rie McClenny

Categories     Lunch

Yield 6 servings

Number Of Ingredients 21

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

  • In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  • In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  • Add the chicken stock and bay leaf. Cover and bring to a boil.
  • Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  • Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  • Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  • Ladle into bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

EASY MEATBALL SOUP



Easy Meatball Soup image

This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!

Provided by Suzy Karadsheh

Categories     Soup

Time 55m

Number Of Ingredients 23

1 ½ lb lean ground beef (or ground chicken or ground turkey)
2 to 3 garlic cloves, minced
1 raw egg, whisked
½ cup freshly grated Parmesan cheese
1/3 cup plain bread crumbs
2 tsp dry oregano
½ tsp sweet paprika
Kosher salt and black pepper to taste
½ to 1 cup fresh chopped parsley
Extra virgin olive oil (I used Private Reserve EVOO)
Extra virgin olive oil (Private Reserve EVOO)
1 small onion, chopped (about ½ cup)
2 carrots, chopped
1 small green bell pepper, cored and chopped
2 celery stalks, peeled and chopped
1 to 2 garlic cloves, minced
5 to 6 cups broth (vegetable or beef broth)
1 28-oz can peeled tomatoes with juices
1 tsp dry oregano
½ tsp paprika
Salt and pepper
¾ cup dry small pasta like ditalini or small shells
½ cup chopped fresh parsley

Steps:

  • Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
  • Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
  • In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
  • Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
  • Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
  • Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg

CHICKEN AND BEEF MEATBALL SOUP



Chicken and Beef Meatball Soup image

This Dutch recipe is my mother's. She was making this in Holland from scratch during the war. In 1951 we came to America and she continued making it until she quit cooking around 1981. I Love this soup, my brother and sister and I make this especially around Christmas and New Years time. After coming to the US in 1951 she found that the boxed Lipton Chicken Soup without meat worked and tasted as well as spending time making her own chicken broth.

Provided by Nine 12 fingers

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (1 7/8 ounce) boxes Lipton Instant Chicken Soup Mix, NO chicken meat (2 envelopes per box)
4 quarts water
1 lb ground beef (15-22% fat content (Using a low fat beef will not work as the soup will taste like boiled water)
1/2 teaspoon nutmeg
1/4 cup dried parsley
2 -3 ounces vermicelli
1 dash Dutch Beef Extract Maggi (American brand MAGI will not work as it tastes very different from the Dutch brand)

Steps:

  • Follow instructions on the box for instant soup. Too much or too little water and the soup is either too weak or too salty.
  • Add chicken stock mix to boiling water.
  • Roll ground beef into little meat balls approximately the size of a quarter.
  • Bring chicken stock mix to a boil, add the meat balls, add the vermicelli, nutmeg and parsley. Break vermicelli noodles into 1/2 inch pieces. adding too much vermicelli makes the soup too thick.
  • Cook until all meatballs surface, approximately 15 minutes.
  • Add a dash of Magi to taste, otherwise use salt and pepper. (a few dashes of dark Japanese soy sauce can be substituted, but it just doesn't taste the same, just too salty).
  • This soup can be eaten right after it is made, but is much better the following day after it is refrigerated and reheated. Place in refrigerator.
  • After cooling, don't skim fat.
  • Place back on burner and reheat.
  • Good for three or four days and is delicious. To serve as a meal, add a nice salad and some crusty bread and butter. Enjoy!

MEATBALL SOUP



Meatball Soup image

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Provided by Lmdalby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 7

Number Of Ingredients 13

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Steps:

  • Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
  • Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g

LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH



Lemony Chicken-Feta Meatball Soup With Spinach image

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that's comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.

Provided by Yasmin Fahr

Categories     soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken or turkey, preferably dark meat
1/2 cup crumbled feta
3/4 cup old-fashioned rolled oats
1 small red onion, halved (1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid)
1/3 packed cup fresh dill leaves and fine stems, finely chopped
1 tablespoon ground cumin
1/2 teaspoon plus 1 tablespoon ground turmeric
Kosher salt and black pepper
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes, plus more for serving
4 cups low-sodium chicken broth or water
4 packed cups baby spinach (about 5 ounces)
2 lemons (1 juiced and 1 cut into wedges for serving)

Steps:

  • In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
  • Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
  • Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
  • Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you save time and avoid scrambling in the kitchen.
  • Choose High-Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh, flavorful vegetables, and high-quality ground chicken and beef.
  • Brown the Meatballs Thoroughly: Browning the meatballs before adding them to the soup helps develop their flavor and prevents them from falling apart.
  • Simmer the Soup Low and Slow: Simmering the soup over low heat for at least 30 minutes allows the flavors to develop fully.
  • Season to Taste: Taste the soup at various stages of cooking and adjust the seasoning as needed. You may want to add more salt, pepper, garlic, or herbs to suit your preference.

Conclusion:

This chicken and beef meatball soup is a hearty, comforting, and flavorful dish that is perfect for a cold winter day. The meatballs are tender and juicy, and the broth is rich and savory. With a few simple tips and tricks, you can make this soup at home and enjoy a delicious and satisfying meal. So next time you're looking for a warm and comforting soup, give this chicken and beef meatball soup a try. You won't be disappointed!

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