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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

Cozy Eastern European-inspired chicken soup with homemade meatballs, herbs, and a clear, comforting broth.

Why this recipe works

This homemade chicken soup with meatballs is a comforting, easy-to-mistolow dish inspired by Eastern European flavors. It suits weeknight dinners, quick lunches, and anyone who enjoys a clear broth with tender meatballs.

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Recipe guide

A comforting, broth-forward soup with tender meatballs and simple veg.

Easy 60-minute family-friendly soup.
Tender meatballs in a light, savory broth.
Customizable with your favorite vegetables.

Overview

This recipe makes a light, flavorful soup with chicken meatballs, potatoes, and a silky broth. It’s suitable for weeknight dinners, picky eaters, and anyone who enjoys a comforting, bowlful meal.

Steps to follow

1) Mix chicken, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper; form 2–3 cm meatballs. 2) Sauté onion in olive oil until translucent; add carrot and celery and cook briefly. 3) Add broth, potato, bay leaf, and thyme; bring to a simmer. 4) Gently drop in meatballs; simmer 12–15 minutes until cooked and veg is tender. 5) Season to taste, remove bay leaf, add dill if using, and serve.

Variations & tips

- Use 1–2 tsp salt total if broths are salty; adjust to taste. - For richer broth, simmer longer or add a splash of lemon juice for brightness. - Freeze meatballs and add to future soups for convenience.

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 chicken stock instead of broth? Yes; use stock for a deeper flavor, or a 1:1 mix with water.

Can I make this soup vegetarian? Substitute the meatballs with mashed chickpeas or cubed tofu and use vegetable broth.

How do I store leftovers? Cool, refrigerate up to 3–4 days, or freeze meatballs and broth separately for longer storage.