Description

This comforting Tomato Meatball Soup combines tender homemade chicken meatballs with a flavorful broth enriched by fresh vegetables, diced tomatoes, and hearty ditalini pasta. Perfect for a cozy meal, it balances rich Parmesan cheese and aromatic herbs for a satisfying bowl of warmth.

Ingredients

Scale

Vegetables and Aromatics

1 Onion, diced
2 stalks Celery, diced
2 Carrots, diced
2 cloves Garlic, minced

Broth and Tomatoes

1 can Diced Tomatoes (14.5 ounces)
8 cups Chicken Broth

Meatballs

1 pound Ground Chicken
1/2 cup Panko Breadcrumbs
1/4 cup Milk
1 Egg
1 tablespoon Fresh Parsley, chopped
4 tablespoons Parmesan Cheese, grated
3/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder
1 teaspoon Dried Mixed Herbs

Pasta and Seasoning

1 cup Ditalini Pasta
1 tablespoon Butter
Additional Salt and Ground Black Pepper, to taste
Extra grated Parmesan Cheese and chopped fresh parsley or basil for garnish

Instructions

Sauté Vegetables: Heat 1 tablespoon of butter in a dutch oven or large pot over medium heat. Add diced onion, celery, carrot, and minced garlic. Season with salt and black pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add Broth: Pour in 8 cups of chicken broth into the pot with the sautéed vegetables, stirring gently to combine.
Prepare Tomatoes: While the broth heats, puree the canned diced tomatoes in a food processor until smooth.
Incorporate Tomatoes and Boil Soup: Stir the pureed tomatoes into the pot. Bring the soup to a boil, then season with additional salt, black pepper, and optional Italian or dried herbs as desired for extra flavor.
Soften Breadcrumbs: In a small bowl, pour milk over the panko breadcrumbs and allow them to soak for about 5 minutes until softened.
Mix Meatball Ingredients: Combine soaked breadcrumbs, ground chicken, egg, fresh parsley, Parmesan cheese, salt, black pepper, garlic powder, and dried mixed herbs in a bowl. Mix well until evenly combined.
Form and Add Meatballs: Using damp hands, shape the meat mixture into small meatballs about 1/2 tablespoon each. Gently drop them into the simmering soup.
Cook Pasta and Simmer: Add the ditalini pasta to the soup. Continue cooking until the pasta is tender and the meatballs are cooked through, usually about 10-12 minutes. Adjust seasoning with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and freshly chopped parsley or basil. Serve hot for a comforting meal.

Notes

To ensure tender meatballs, use damp hands when forming them to prevent sticking.
Ground chicken can be substituted with ground turkey or beef according to preference.
If you prefer a thicker soup, reduce the amount of chicken broth slightly or let the soup simmer longer to concentrate flavors.
For added depth, sprinkle extra Parmesan cheese on top when serving.
The recipe can be made ahead by preparing meatballs in advance; add them to the soup only when ready to cook.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Tomato meatball soup, chicken meatballs, comforting soup, Italian soup, easy soup recipe, healthy soup