Marry Me Chicken Meatball Soup Recipe

Introduction

Marry Me Chicken Meatball Soup is a comforting and flavorful dish that combines tender chicken meatballs in a rich, tomato-infused broth. It’s a perfect meal for cozy nights when you want something hearty but elegant.

Ingredients

• 1 large egg
• 1 garlic clove, finely chopped
• 2 oz. Parmesan, finely grated (about 1 cup)
• 1/2 cup panko breadcrumbs
• 2 tbsp. finely chopped fresh basil
• 2 tbsp. heavy cream
• 1 tsp. fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. ground chicken
• 2 tbsp. extra-virgin olive oil
• 3/4 cup thinly sliced sun-dried tomatoes
• 2 tbsp. tomato oil from jar, divided
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• Kosher salt
• 1 tbsp. tomato paste
• 2 thyme sprigs
• 6 cups low-sodium chicken broth
• 1/4 tsp. crushed red pepper flakes
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus 1 rind, divided
• 1/4 cup heavy cream
• Freshly ground black pepper
• Torn fresh basil, for serving

Instructions

1. Step 1: In a large bowl, whisk the egg until smooth. Add chopped garlic, grated Parmesan, panko breadcrumbs, chopped basil, heavy cream, fresh thyme, kosher salt, and black pepper. Stir to combine.
2. Step 2: Add ground chicken and fold the mixture gently until it becomes tacky to the touch.
3. Step 3: With gloved or wet hands, divide the mixture into 18 to 20 even portions and roll each into a ball. Arrange the meatballs on a parchment-lined baking sheet.
4. Step 4: Heat olive oil in a large Dutch oven over medium heat. Add meatballs in a single layer and cook, turning halfway, until browned on two sides, about 5 minutes total.
5. Step 5: Remove parchment from the baking sheet and discard it. Transfer browned meatballs to the bare sheet and set aside.
6. Step 6: In the same pot over medium heat, heat 1 tablespoon of tomato oil. Add shallot and garlic, season with 1/2 teaspoon salt, and cook until shallot is translucent, about 2 to 3 minutes.
7. Step 7: Stir in tomato paste and cook until darkened and starting to stick to the pot, about 1 to 2 minutes. Add thyme sprigs and sun-dried tomatoes, cooking until fragrant, about 2 minutes.
8. Step 8: Pour in chicken broth, crushed red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until slightly reduced, about 10 minutes.
9. Step 9: Remove thyme sprigs and Parmesan rind. Add the meatballs back into the soup, return to a simmer, and cook until heated through and meatballs are cooked, about 5 minutes.
10. Step 10: Stir in heavy cream and grated Parmesan. Season with freshly ground black pepper and salt to taste.
11. Step 11: Divide the soup among bowls and top with torn fresh basil before serving.

Tips & Variations

• Use fresh basil both inside the meatballs and as a garnish to enhance the herbal aroma and flavor.
• Substitute ground turkey or pork for ground chicken if preferred.
• For a spicier kick, increase the crushed red pepper flakes slightly.
• If sun-dried tomatoes are packed in oil, reserve and use the tomato oil to add extra depth to the soup’s flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling. You can also freeze the soup (without cream) for up to 2 months; add cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs in advance and refrigerate them for up to 24 hours before adding to the soup.

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs or crushed crackers if panko is not available; just note that panko helps keep the meatballs lighter and fluffier.

Marry Me Chicken Meatball Soup Recipe

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★★★★★

4.7 from 71 reviews

A comforting and flavorful Marry Me Chicken Meatball Soup featuring tender chicken meatballs simmered in a rich tomato and Parmesan broth, enhanced with sun-dried tomatoes, fresh herbs, and a touch of cream for a luscious finish.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatballs

• 1 large egg
• 1 garlic clove, finely chopped
• 2 oz. Parmesan, finely grated (about 1 cup)
• 1/2 cup panko breadcrumbs
• 2 tbsp. finely chopped fresh basil
• 2 tbsp. heavy cream
• 1 tsp. fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. ground chicken

Soup

• 2 tbsp. extra-virgin olive oil
• 3/4 cup thinly sliced sun-dried tomatoes
• 2 tbsp. tomato oil from jar (divided)
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• Kosher salt, to taste
• 1 tbsp. tomato paste
• 2 thyme sprigs
• 6 cups low-sodium chicken broth
• 1/4 tsp. crushed red pepper flakes
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus 1 rind, divided
• 1/4 cup heavy cream
• Freshly ground black pepper, to taste
• Torn fresh basil, for serving

Instructions

1. Prepare Meatball Mixture: In a large bowl, whisk the egg until smooth. Add finely chopped garlic, Parmesan, panko breadcrumbs, chopped basil, heavy cream, fresh thyme, kosher salt, and ground black pepper. Stir to combine thoroughly. Fold in the ground chicken until the mixture is tacky to the touch.
2. Form Meatballs: Using gloved or wet hands, divide the mixture into 18 to 20 equal portions and roll each into a ball. Place meatballs on a parchment-lined baking sheet.
3. Brown Meatballs: Heat the olive oil in a large Dutch oven over medium heat. Add the meatballs in a single layer and brown them on two sides, turning halfway, for a total of about 5 minutes. Transfer browned meatballs to a bare baking sheet and set aside.
4. Sauté Aromatics: In the same pot, heat 2 tablespoons of the tomato oil over medium heat. Add the chopped shallot and garlic, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the shallot is translucent, about 2 to 3 minutes.
5. Add Tomato Paste and Herbs: Stir in tomato paste and cook until it darkens and begins to stick to the pot, about 1 to 2 minutes. Add thyme sprigs and sun-dried tomatoes, cooking and stirring until fragrant, about 2 minutes.
6. Simmer Soup Base: Pour in the chicken broth, crushed red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for about 10 minutes to slightly reduce and develop flavors.
7. Cook Meatballs in Soup: Remove the thyme sprigs and Parmesan rind. Add the browned meatballs back into the pot. Return to a simmer and cook for an additional 5 minutes, stirring occasionally, until meatballs are cooked through and heated.
8. Finish Soup: Stir in the heavy cream and grated Parmesan. Season with freshly ground black pepper and taste, adding additional salt if needed.
9. Serve: Ladle soup into bowls and garnish with torn fresh basil. Serve hot for a comforting meal.

Notes

• Using wet or gloved hands when shaping meatballs prevents sticking.
• Sun-dried tomato oil adds extra depth; reserve some to finish the soup or adjust olive oil quantities as preferred.
• Adjust crushed red pepper flakes for desired spice level.
• Low-sodium broth allows for better control of saltiness in the dish.
• Garnish with fresh basil just before serving to maintain freshness.

Keywords: Marry Me Chicken Meatball Soup, chicken meatballs, tomato broth soup, creamy chicken soup, sun-dried tomato soup, comforting soup recipe