Creamy One-Pot Chicken Meatball Soup

This chicken meatball soup is a rich, creamy one-pot meal packed with tender homemade meatballs, ditalini pasta, and wilted kale. It comes together in less than an hour, and it’s one of my family’s most requested weeknight meals.

The soup that will get you through the week.

When the weeks are busy, there is nothing better than having dinner sorted and done before you even realize it’s time to make it. This recipe makes a big pot, so you’re guaranteed multiple nights of easy, zero-effort meals!

Here’s what you’ll need.

Here’s how it all comes together.

GATHER INGREDIENTS. Add ground chicken, ricotta, breadcrumbs, Parmesan, garlic, sage, soy sauce, salt, and pepper to a large bowl.

MIX MEATBALLS. Use your hands to mix just until everything is well combined.

ROLL MEATBALLS. Use a cookie scoop to scoop the meat mixture. Then use oiled hands to gently roll and form them into uniform-sized meatballs.

SEAR MEATBALLS. Heat olive oil in a large sauté pan over medium-high heat. Sear meatballs on all sides until deep golden brown. Work in batches if needed. Set aside on a plate.

START THE SOUP. Don’t wipe out the pan. Add more oil if needed, reduce heat to medium, and cook diced onion with a couple pinches of salt and pepper for about 4 minutes.

ADD AROMATICS + FLOUR. Stir in garlic, Italian seasoning, and ground sage. Cook 1 minute. Add flour and cook another minute, stirring frequently.

DEGLAZE THE PAN. Slowly whisk in about half a cup of chicken stock, scraping up all the brown bits from the bottom of the pan.

SIMMER THE PASTA. Add remaining stock and uncooked ditalini along with salt and pepper. Bring to a simmer over medium-high heat, then reduce to low. Cook uncovered for 3–5 minutes, or until the pasta is about a minute from being done.

FINISH THE SOUP. Stir in meatballs, heavy cream, kale, and balsamic vinegar. Simmer gently until the meatballs are cooked through and the kale is wilted.

GARNISH + SERVE. Season to taste. Top with grated Parmesan and a crack of fresh black pepper.

Things I learned while testing this recipe.

• Don’t overmix the meatballs. Ground chicken gets dense fast. Mix just until everything is combined and stop. You want light, tender meatballs, not little chicken pucks.
• The sear is non-negotiable, and make sure it’s a good one. You want a deep golden brown crust on the outside. This does a lot of heavy lifting flavor-wise, and it also helps the meatballs hold together in the soup.
• The pasta will keep absorbing liquid as the soup sits. If it’s just sitting overnight or for a couple of days, it will still be delicious, but if you’re planning to eat this a few days after making it, you may want to cook the pasta separately and add it before reheating so it’s not super mushy.
• Don’t skip the balsamic. It’s just a teaspoon, and it’s doing a ton of work in the background, rounding out the richness of the cream. It gives the broth that little something you can’t quite put your finger on.

This soup is basically meal prep in disguise.

The meatballs can be mixed, rolled, and seared up to two days ahead of time. Keep them in an airtight container in the fridge until you’re ready to build the soup. The whole thing comes together faster than takeout, and it tastes even better on day two.

Here’s what I’d serve with this.

• easy crispy garlic bread
• cheesy sliced garlic bread (Texas Toast)
• simple house salad with avocado ranch dressing
• one pan cornbread casserole
• crispy 15-minute crostini

Just in case you have leftovers.

• STORING: Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. Keep in mind the pasta will continue to absorb liquid as it sits.
• FREEZING: This soup freezes well, but for the best results, freeze it without the pasta. Cook and add fresh pasta when you reheat. Store in a freezer-safe container for up to 3 months.
• REHEATING: Warm on the stovetop over medium-low heat, adding a splash of chicken stock or water as needed to reach your desired consistency. You can also reheat individual portions in the microwave in 60-second intervals, stirring in between.

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