If you’re looking for a cozy weeknight dinner the whole family will love, this Chicken Parmesan Meatball Soup is it! With juicy meatballs, penne pasta, a savory tomato broth, and plenty of parmesan cheese, it’s got all the best parts of Chicken Parmesan in a quick and easy-to-make soup. Plus, those buttery mini mozzarella sandwiches are the perfect way to sop up every last drop!
London’s top tips to make it a winner: Using San Marzano tomatoes and a high-quality jar of marinara sauce makes all the difference in flavor. And don’t skip the homemade meatballs—they’re what make this soup extra special.
Of all the recipes in my recent chicken soup series, this Chicken Parmesan Meatball Soup is hands-down my favorite!
It’s everything you love about a classic Chicken Parmesan—the savory tomato broth, plenty of parmesan, and Italian flavors—wrapped up in a cozy bowl of soup. And instead of shredded chicken like most recipes, this one is loaded with tender, juicy meatballs, so you can really taste that signature chicken-and-parmesan combo in every bite.
When I first tested this recipe, it took a few tweaks to get it just right. The pasta soaked up too much broth, and the meatballs needed some adjusting, but by round three, we nailed it. (Justin wasn’t complaining since he got to eat it three weeks in a row! lol)
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Chicken: Ground chicken is the base for the meatballs, but you can swap it with ground turkey or beef for a slightly different spin.
- Breadcrumbs: I love using Italian-seasoned breadcrumbs (especially Aleia’s!) for the best results. Just keep an eye on the label and adjust the salt in your recipe depending on the brand.
- Parmesan Cheese: The meatballs are loaded with Parmesan, and I always save a little extra for serving. Freshly grated makes all the difference—you won’t regret it!
- Basil: A touch of fresh basil mixed into the meatballs gives them a delightful herbal kick.
- Zucchini: We like to add zucchini for a veggie boost, but yellow squash works great as a substitute.
- Crushed Tomatoes: I always opt for San Marzano tomatoes when I can find them—they make the soup taste incredible.
- Marinara Sauce: Go for a high-quality marinara you really love, as it’s a big part of the broth’s taste.
- Broth: Chicken or veggie broth both work here. I recommend regular sodium broth, but if you use reduced sodium, you may need to adjust the seasoning.
- Pasta: Penne pasta is my favorite for this soup—it’s the perfect size to pair with a meatball in every bite!
- Sugar: This may sound odd, but trust me—it helps cut down on the acidity from the tomatoes.
- Italian Seasoning: I used my homemade Italian seasoning blend when testing this recipe, but any brand you like will work. Just keep an eye on the salt content and adjust as needed.
How to Make Chicken Parmesan Meatball Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the meatballs. Add all of the meatball ingredients, ground chicken, breadcrumbs, Parmesan cheese, basil, egg, garlic, salt, and black pepper, into a large bowl and mix well. Scoop two teaspoons of mixture, then roll into a ball with your hands. Line the meatballs on a baking sheet.
- Bake the meatballs. Place the pan in a preheated 375°F oven. Bake for 12 to 15 minutes. (If you’re making the Mozzarella Toasts, leave the oven on.)
- Cook the veggies. Add some avocado oil to a large pot or Dutch oven and heat it over medium. Cook the onion for 2 to 3 minutes, then stir in the zucchini. Cook for 2 to 3 minutes more, until they are soft. Finally, add the garlic and cook for 30 seconds.
- Make the base. Carefully pour the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, red pepper flakes (if using), and sugar into the pot with the veggies. Increase the heat to high and bring everything to a boil. Add the meatballs and penne to the pot, reduce the heat to medium-low, and let the soup simmer for 12 to 15 minutes.
- Make the Garlic Mozzarella Toasts (Optional). Stir together the melted butter and garlic powder, then brush the mixture on one side of each baguette slice. Top the unbrushed side of half of the slices with mozzarella cheese, then add the other half to make a sandwich.
- Bake in the oven. Spread the mini sandwiches across a baking sheet and cook for 5 minutes. Flip the sandwiches, and bake for another 5 minutes until the bread is toasted and the cheese is melted.
- Serve the soup with a sprinkle of fresh parsley, if desired, and the garlic mozzarella toasts, if desired.
FAQs
Can I substitute the meatballs with premade meatballs?
Yes, you can absolutely use premade meatballs to save time! Look for fully cooked meatballs, and choose a flavor that complements the soup, like Italian-style chicken, turkey, or beef meatballs. Simply heat them in the broth until warmed through.
Absolutely! Ground turkey or beef works well as a substitute for ground chicken. Turkey is a lighter option, while beef will give the meatballs a richer flavor.
If you’re planning for leftovers, cook the pasta separately and add it to individual bowls when serving. This keeps the broth from disappearing overnight.
Yes! The meatballs and broth can be made a day ahead and stored in the refrigerator. Add freshly cooked pasta and toppings just before serving for the best results.
While San Marzano tomatoes add incredible flavor, any high-quality canned crushed tomatoes will work. If you can’t find San Marzano, look for a brand with no added sugar or seasonings for the cleanest taste.
More Chicken Soup Recipes
There’s no shortage of great variations on a classic to warm you from the inside out:
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Garlic Mozzarella Toasts (Optional):
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For the Meatballs: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
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In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, basil, egg, garlic, salt, and black pepper. Mix until well combined.
1 pound ground chicken, ⅓ cup Italian breadcrumbs, ⅓ cup grated Parmesan cheese, ¼ cup finely chopped fresh basil, 1 large egg, 2 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
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Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball, then place it on the prepared baking sheet. (If your hands get sticky, drizzle them with avocado oil and continue rolling.) You should end up with roughly 48 meatballs. Bake for 12-15 minutes, or until cooked through. (If you’re making the Garlic Mozzarella Toasts, keep the oven on.)
1 tablespoon avocado oil
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For the Soup: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the zucchini and cook for another 2-3 minutes, or until they begin to soften. Stir in the garlic and cook for 30 seconds, or until fragrant.
2 tablespoons avocado oil, 1 small sweet onion, 2 medium zucchini
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Stir in the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, red pepper flakes (if using), and sugar. Turn the heat to high and bring the soup to a boil.
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Once boiling, add the baked meatballs and penne to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and zucchini are tender.
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For the Garlic Mozzarella Toasts (Optional): Combine the melted butter and garlic powder in a small bowl. Using a pastry brush, spread the garlic butter on one side of each baguette slice. Distribute the mozzarella evenly on half of the slices, then top each one with another baguette slice to form 12 sandwiches.
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Place toasts on a baking sheet and bake for 5 minutes, then flip. Continue baking for 5 minutes, or until the bread is toasted and the cheese is melted.
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Serve the soup with a sprinkle of fresh parsley, if desired, and the garlic mozzarella toasts, if desired.
- Crushed tomatoes: Look for a San Marzano variety for the best flavor.
- Zucchini: Be sure to dice the zucchini small enough to cook evenly within the simmering time.
- Bread: The garlic mozzarella bread is optional but highly recommended for soaking up the flavorful broth.
- Prep-Ahead: The meatballs can be prepped and baked a day in advance. If prepping the soup in advance, cook the pasta separately and store it in a separate container. This prevents the pasta from absorbing too much broth while the soup sits. When ready to serve, add the cooked pasta to the soup and reheat together.
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will absorb some of the liquid as it sits. To restore its soup-like consistency, add more broth when reheating and stir until well combined.
Calories: 498kcal, Carbohydrates: 41g, Protein: 28g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 125mg, Sodium: 2338mg, Potassium: 783mg, Fiber: 3g, Sugar: 6g, Vitamin A: 573IU, Vitamin C: 14mg, Calcium: 214mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
