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Homemade Chicken Meatball Soup (Eastern European Style)

Name: Homemade chicken soup with meatballs (Eastern European-style broth)
Prep time: 20 min
Cook time: 30 min
Yield: 1 recipe
Ingredients: 250 g ground chicken; 1 small egg; 30 g fresh breadcrumbs; 10 g grated Parmesan; 1 clove garlic, minced; 1 tsp chopped parsley; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tbsp olive oil; 1 small onion, finely chopped; 1 carrot, diced; 1 celery stalk, diced; 1 small potato, peeled and diced; 750 ml chicken broth; 1 bay leaf; 1/2 tsp dried thyme; Salt and pepper to taste; 1 tbsp chopped fresh dill (optional)

Prep 20 min Cook 30 min Difficulty 3/5

Simple chicken meatball soup with vegetables and broth, inspired by Eastern European flavors.

Why this recipe works

This recipe makes a comforting homemade chicken soup with small meatballs, inspired by Eastern European flavors. It’s ideal for a quick weeknight dinner or a soothing meal when you’re feeling under the weather.

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Recipe guide

A cozy, deli-style broth with tender meatballs in minutes.

3-4 servings per batch
Minimal hands-on time for a cozy soup
Freezer-friendly: meatballs hold well in broth

Overview

A comforting chicken soup with small meatballs, garlic, and herbs simmered in a clear broth. Suited for family meals, cold nights, or when you want a nourishing broth-based dish.

Simmering the broth

Sauté onion, carrot, and celery in olive oil until soft. Add chicken broth, potatoes, bay leaf, and thyme. Bring to a gentle simmer before adding meatballs.

Finishing touches and serving

Cook 12–15 minutes until meatballs are cooked and vegetables tender. Season to taste, remove bay leaf, stir in dill if using, and serve hot.

Ingredients

250 g ground chicken

1 small egg

30 g fresh breadcrumbs

10 g grated Parmesan

1 clove garlic, minced

1 tsp chopped parsley

1/2 tsp salt

1/4 tsp ground black pepper

1 tbsp olive oil

1 small onion, finely chopped

1 carrot, diced

1 celery stalk, diced

1 small potato, peeled and diced

750 ml chicken broth

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

1 tbsp chopped fresh dill (optional)

Instructions

Mix ground chicken, egg, breadcrumbs, Parmesan, minced garlic, parsley, 1/2 tsp salt and 1/4 tsp pepper until combined; form into small meatballs about 2–3 cm across.

Heat olive oil in a medium pot over medium heat and sauté chopped onion until translucent.

Add diced carrot and celery and cook 3–4 minutes until slightly softened.

Pour in chicken broth, add diced potato, bay leaf and dried thyme, and bring to a gentle simmer.

Carefully add meatballs to the simmering broth, cover partially, and simmer 12–15 minutes until meatballs are cooked through and vegetables are tender.

Taste and adjust seasoning with salt and pepper.

Remove bay leaf, stir in chopped dill if using, and serve hot.

FAQs

Can I use beef or pork instead of chicken? Yes, you can substitute with an equivalent amount of ground beef or pork; adjust cooking time as needed.

How do I prevent meatballs from falling apart? Mix ingredients just until combined and avoid overworking the meat; keep meatballs small (2–3 cm) for even cooking.

Can I make this ahead? Yes. Cook the meatballs in broth, cool, then refrigerate. Reheat gently and add fresh dill if desired.