Chicken Mini-Meatball Soup

Mini chicken meatballs simmer gently in a clear broth with vegetables and greens. Rolling the meatballs small allows them to cook evenly and directly in the pot, which saves time and adds flavor to the broth as they finish. In my tiny RV kitchen, efficiency wins out over technique every time!

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here

Ingredients:

(see printable recipe card down below)

SERVINGS: 6 | Start to finish: 40 minutes

For the meatballs:

• 1 lb (450 g) lean ground chicken or turkey

• 1 large egg, lightly beaten

• ¼ cup (27 g) panko breadcrumbs

• ½ tsp (1.5 g) garlic powder

• ½ tsp (1.5 g) onion powder

• ½ tsp (0.5 g) dried oregano

For the soup:

• 1 tbsp (15 ml) olive oil

• 1 cup (150 g) chopped onion

• 1 cup (130 g) chopped carrots

• 2 celery stalks (80 g), chopped

• 3 cloves garlic, minced

• 3 cups (100 g) chopped collard greens or other greens

• 6 cups (1.4 L) low-sodium chicken or vegetable broth

• ½ tsp (1.5 g) turmeric powder

Swaps and enhancements for perimenopause and insulin resistance:

• swap the Panko for almond flour with same measurements

• add ½ tsp (1.5 g) red pepper flakes

How to Make This

1. To a large bowl, add the chicken, egg, Panko. garlic powder, onion powder and oregano. Mix ingredients together using your hands or a fork. Pinch off small amounts of the chicken mixture and roll into bite-sized balls.

2. In a Dutch Oven over medium-high heat, heat the olive oil. Add the onions, carrots, celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute.

3. Add the collards, broth, and turmeric; cover, bring to a boil and cook 15 minutes.

4. Add the meatballs, cover, and cook until the meatballs are no longer pink in the middle, about 10-15 minutes depending on the size of the meatballs. Check meatballs for doneness before serving by cutting one open. If still pink in the center, continue cooking another 5 minutes then check again.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Chicken Mini-Meatball and Greens Soup

Servings: 6

Author: Melissa

This Chicken Mini-Meatball Soup is a healthier twist on the classic and comforting chicken noodle soup. I omitted the pasta and threw in nutrient dense greens for a lighter, more flavorful soup. Making these bite-sized meatballs is a breeze—simply roll them into balls and cook directly in the soup.

Cook modePrevent screen from turning off

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 3 cups chopped collard greens or mustard greens
• 6 cups low-sodium chicken broth or vegetable broth
• 1 pound lean ground chicken or turkey
• 1 large egg, lightly beaten
• ¼ cup Panko bread crumbs (I use gluten-free)
• ½ teaspoon garlic power
• ½ teaspoon onion powder
• ½ teaspoon dried oregano

Instructions

1. In a Dutch Oven over medium-high heat, heat the olive oil. Add the onions, carrots, celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute.
2. Add the collards and broth, cover, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, while you make the mini-meatballs.
3. In a large bowl, add the chicken, egg, Panko, garlic powder, onion powder and oregano. Mix ingredients together using your hands or a fork. Pinch off small amounts of the chicken mixture and roll into bite-sized balls.
4. Dump the meatballs into the broth mixture, cover, and cook until the meatballs are no longer pink in the middle, about 10-15 minutes depending on the number of meatballs. Check meatballs for doneness before serving!
5. Serve hot. Sides could include crusty bread or cornbread, optional

Nutrition Facts

Calories

186.73

Fat (grams)

8.58 g

Sat. Fat (grams)

2.23 g

Carbs (grams)

11.43 g

Fiber (grams)

3.2 g

Net carbs

8.23 g

Sugar (grams)

3.75 g

Protein (grams)

16.98 g

Sodium (milligrams)

98.35 mg

Cholesterol (grams)

96.02 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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chicken soup, meatballs, greens, collards, ground chicken, carrots, Paleo, Whole30, DASH diet, Mediterranean diet, diabetic friendly, anti-inflammatory, low sodium, gluten-free, heart healthy

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