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Eastern European Chicken Meatball Soup

Prep 20 min Cook 30 min Difficulty 3/5

Easy Eastern European chicken soup with meatballs, vegetables, and dill in a clear broth.

Why this recipe works

This recipe makes a comforting Eastern European–style chicken soup with delicate meatballs and a clear, savory broth. It suits weeknight dinners, or when you want a nourishing, garlicky meal.

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Key takeaways

Make meatballs first for best texture.
Simmer gently to keep the meatballs tender.
Finish with dill for a bright, fresh note.

Recipe guide

This recipe makes a comforting Eastern European–style chicken soup with delicate meatballs and a clear, savory broth. It suits weeknight dinners, or when you want a nourishing, garlicky meal.

A comforting broth with tender chicken meatballs and classic veg.

  • Make meatballs first for best texture.
  • Simmer gently to keep the meatballs tender.
  • Finish with dill for a bright, fresh note.

What you’ll need

Ingredients overview: ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion, carrot, celery, potato, chicken broth, bay leaf, thyme, salt, pepper, olive oil, and optional dill.

How to make the meatballs

Mix ground chicken with egg, breadcrumbs, Parmesan, minced garlic, parsley, salt, and pepper. Shape into 2–3 cm meatballs. Sauté onion in olive oil until translucent, then add carrot and celery for 3–4 minutes.

Simmer and finish

Add broth, potato, bay leaf, and thyme; bring to a gentle simmer. Drop in meatballs, cook 12–15 minutes until cooked through and vegetables are tender. Season to taste and stir in dill if using; 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

  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 use ground chicken breast or thigh? Yes. Both work; thighs are more forgiving for texture. If using breast, avoid overmixing the meat.
Can I freeze the soup? Yes. Cool fully, store in airtight containers. Reheat gently and adjust seasoning after reheating.
Can I omit the cheese in meatballs? You can, but Parmesan adds binding and flavor. If avoiding dairy, use a small amount of breadcrumb binder instead.