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Homemade chicken soup with meatballs: Eastern European broth

Prep 20 min Cook 30 min Difficulty 3/5

Simple, hearty chicken soup with meatballs and vegetables in a savory broth.

Why this recipe works

This homemade chicken soup with meatballs is a simple, comforting dish inspired by Eastern European flavors. It suits adults and families looking for a hearty, easy-to-make soup.

Search intent: How to make Eastern European chicken meatball soup
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  • dill finish soup
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Key takeaways

Meatballs are lightly seasoned to keep their tenderness.
Simmer gently to avoid breaking apart the meatballs.
Add dill at the end for a fresh aroma.

Recipe guide

This homemade chicken soup with meatballs is a simple, comforting dish inspired by Eastern European flavors. It suits adults and families looking for a hearty, easy-to-make soup.

A comforting, broth-forward soup with tender chicken meatballs.

  • Meatballs are lightly seasoned to keep their tenderness.
  • Simmer gently to avoid breaking apart the meatballs.
  • Add dill at the end for a fresh aroma.

Overview and servings

This recipe yields a comforting soup with light chicken meatballs, vegetables, and a clear, seasoned broth. Perfect for cold days or when you want a nourishing, easy-to-dake meal.

Tips for best results

Mix a light touch of salt in meatball mix, avoid overworking the meat, and simmer meatballs gently to keep them tender. Fresh dill adds brightness at the end.

Serving suggestions

Serve hot with crusty bread or rye for a traditional Eastern European touch. Leftovers keep well in the fridge for up to 3 days.

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

  1. 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.
  2. Heat olive oil in a medium pot over medium heat and sauté chopped onion until translucent.
  3. Add diced carrot and celery and cook 3–4 minutes until slightly softened.
  4. Pour in chicken broth, add diced potato, bay leaf and dried thyme, and bring to a gentle simmer.
  5. Carefully add meatballs to the simmering broth, cover partially, and simmer 12–15 minutes until meatballs are cooked through and vegetables are tender.
  6. Taste and adjust seasoning with salt and pepper.
  7. Remove bay leaf, stir in chopped dill if using, and serve hot.

FAQs

Can I freeze this soup? Yes, but freeze before adding fresh dill. Reheat gently and add dill after thawing.
Can I use chicken stock instead of broth? Yes, stock will intensify the flavor; adjust salt to taste.
Can I omit meatballs if needed? Yes, you can make a plain vegetable and potato soup and add more herbs for flavor.