Chicken Parmesan Meatball Soup

Original Post: https://www.evolvingtable.com/chicken-parmesan-meatball-soup/

5 from 2 votes

Chicken Parmesan Meatball Soup

If you’re looking for a cozy weeknight dinner the whole family will love, this Chicken Parmesan Meatball Soup is it! With juicy meatballs, penne pasta, a savory tomato broth, and plenty of parmesan cheese, it’s got all the best parts of Chicken Parmesan in a quick and easy-to-make soup.

Prep Time25

Cook Time25

Total Time50

Course: Main Course, Soup

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

For the Meatballs:

1 pound ground chicken
⅓ cup Italian breadcrumbs
⅓ cup grated Parmesan cheese
¼ cup finely chopped fresh basil
1 large egg whisked
2 cloves garlic finely minced
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon avocado oil divided (for rolling meatballs)

For the Soup:

2 tablespoons avocado oil
1 small sweet onion diced
2 medium zucchini diced
4 garlic cloves finely minced
1 (24-ounce) jar marinara sauce
1 (28-ounce) can crushed San Marzano tomatoes
4 cups chicken broth
1 tablespoon Italian seasoning
2 ½ teaspoons salt
1 teaspoon black pepper
¼-½ teaspoon red pepper flakes optional
2 teaspoons sugar
8 ounces penne pasta
Fresh flat-leaf parsley finely chopped, optional

Garlic Mozzarella Toasts (Optional):

1 baguette cut into 24 ½-inch slices
2 tablespoons salted butter melted
¼ teaspoon garlic powder
1 cup shredded mozzarella cheese

Instructions

For the Meatballs: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, basil, egg, garlic, salt, and black pepper. Mix until well combined.
1 pound ground chicken, ⅓ cup Italian breadcrumbs, ⅓ cup grated Parmesan cheese, ¼ cup finely chopped fresh basil, 1 large egg, 2 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball, then place it on the prepared baking sheet. (If your hands get sticky, drizzle them with avocado oil and continue rolling.) You should end up with roughly 48 meatballs. Bake for 12-15 minutes, or until cooked through. (If you’re making the Garlic Mozzarella Toasts, keep the oven on.)
1 tablespoon avocado oil
For the Soup: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the zucchini and cook for another 2-3 minutes, or until they begin to soften. Stir in the garlic and cook for 30 seconds, or until fragrant.
2 tablespoons avocado oil, 1 small sweet onion, 2 medium zucchini
Stir in the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, red pepper flakes (if using), and sugar. Turn the heat to high and bring the soup to a boil.
Once boiling, add the baked meatballs and penne to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and zucchini are tender.
For the Garlic Mozzarella Toasts (Optional): Combine the melted butter and garlic powder in a small bowl. Using a pastry brush, spread the garlic butter on one side of each baguette slice. Distribute the mozzarella evenly on half of the slices, then top each one with another baguette slice to form 12 sandwiches.
Place toasts on a baking sheet and bake for 5 minutes, then flip. Continue baking for 5 minutes, or until the bread is toasted and the cheese is melted.
Serve the soup with a sprinkle of fresh parsley, if desired, and the garlic mozzarella toasts, if desired.

Video

Notes

Crushed tomatoes: Look for a San Marzano variety for the best flavor.
Zucchini: Be sure to dice the zucchini small enough to cook evenly within the simmering time.
Bread: The garlic mozzarella bread is optional but highly recommended for soaking up the flavorful broth.
Prep-Ahead: The meatballs can be prepped and baked a day in advance. If prepping the soup in advance, cook the pasta separately and store it in a separate container. This prevents the pasta from absorbing too much broth while the soup sits. When ready to serve, add the cooked pasta to the soup and reheat together.
Storage: Store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will absorb some of the liquid as it sits. To restore its soup-like consistency, add more broth when reheating and stir until well combined.

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