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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/marry-me-chicken-meatball-soup-recipe/