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This hearty Chicken Parmesan Meatball Soup transforms a beloved Italian classic into a comforting one-pot meal that satisfies even the most dedicated chicken parm enthusiasts. The combination of tender chicken meatballs, al dente pasta, and rich tomato broth creates a soul-warming dinner that feels like a hug in a bowl.
The first time I made this soup, my family couldn't believe how much it actually tasted like chicken parmesan. Now it's our go-to meal whenever someone feels under the weather or when we need something cozy on cold evenings.
Ingredients
- Ground chicken: creates tender juicy meatballs that are lighter than beef versions
- Italian breadcrumbs: add texture and help bind the meatballs without making them dense
- Parmesan cheese: brings that authentic flavor to both meatballs and broth
- Fresh basil: provides bright aromatic notes essential to Italian cooking
- San Marzano tomatoes: have a natural sweetness and low acidity that creates the perfect broth base
- Zucchini: adds nutrition and a tender bite that complements the heartier elements
- Penne pasta: holds up well in soup and captures sauce in its ridges
- Italian seasoning: creates depth without having to measure multiple herbs
Step-by-Step Instructions
- Prepare the meatballs:
- Combine ground chicken breadcrumbs Parmesan cheese basil egg minced garlic salt and pepper in a large bowl. Mix thoroughly but gently to avoid compacting the meat. Roll into small teaspoon-sized balls using oiled hands to prevent sticking. Arrange on parchment paper and bake at 375°F for 12-15 minutes until just cooked through. The small size ensures they cook quickly and absorb more flavor from the broth.
- Build the flavor base:
- Heat oil in a Dutch oven over medium heat. Add diced onion and cook until translucent about 2-3 minutes watching carefully to avoid browning. Add zucchini and continue cooking until slightly softened. Stir in garlic and cook just until fragrant approximately 30 seconds. This aromatic base lays the foundation for a richly flavored soup.
- Create the broth:
- Pour in marinara sauce crushed tomatoes and chicken broth. Add Italian seasoning salt pepper red pepper flakes if using and sugar. The sugar balances the acidity of the tomatoes while the red pepper flakes add a subtle warmth. Bring everything to a gentle boil allowing the flavors to begin melding together.
- Complete the soup:
- Add the baked meatballs and penne pasta to the pot. Reduce heat to medium-low and simmer for 12-15 minutes stirring occasionally to prevent pasta from sticking. Cook just until the pasta reaches al dente texture and the zucchini is tender. The meatballs will continue to absorb the broth flavors becoming incredibly tender and tasty.
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The marinara sauce is really the secret ingredient here. I discovered this trick when I was short on time one evening and used jarred sauce instead of starting from scratch. The concentrated flavors in good quality marinara gave the soup an incredible depth that tasted like it had simmered all day.
Storage Solutions
This soup shines as a make-ahead meal. Store it in airtight containers in the refrigerator for up to 3 days. The flavors actually intensify overnight as the ingredients continue to meld. The pasta will absorb some liquid, so when reheating, add a splash of chicken broth to restore the desired consistency. Gently warm on the stovetop over medium-low heat, stirring occasionally to prevent scorching at the bottom of the pot.
Smart Substitutions
This recipe welcomes adaptations based on what you have available. Ground turkey works beautifully in place of chicken for the meatballs. For a gluten-free version, use gluten-free breadcrumbs and pasta. Short on fresh basil? Substitute dried basil in the meatballs, using 1 tablespoon instead of the fresh amount. The soup also provides a perfect opportunity to use up vegetables. Bell peppers, spinach, or kale can replace or supplement the zucchini for added nutrition and flavor variations.
Serving Suggestions
While this soup is certainly hearty enough to stand alone as a complete meal, a few thoughtful accompaniments can elevate the experience. The garlic mozzarella toasts mentioned in the recipe are ideal for dunking into the rich broth. A simple green salad dressed with lemon vinaigrette offers a bright counterpoint to the savory soup. For a special touch, set out small bowls of additional toppings like fresh basil ribbons, red pepper flakes, and freshly grated Parmesan, allowing everyone to customize their bowl.
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Frequently Asked Questions
- → Can I use ground turkey instead of chicken for the meatballs?
Yes, ground turkey works well as a substitute for ground chicken, offering a similar texture and flavor while maintaining the dish's heartiness.
- → What type of pasta is best for this soup?
Penne pasta is ideal for this soup as it holds its shape and pairs well with the rich broth, but you can also use other short pasta like fusilli or farfalle.
- → Can I make this soup ahead of time?
Yes! You can prepare and bake the meatballs a day ahead. If making the full soup ahead, cook the pasta separately and add it when reheating to avoid it becoming too soft.
- → How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Add extra broth when reheating to restore the soup’s consistency as the pasta may absorb liquid.
- → Is the garlic mozzarella toast essential?
While optional, the garlic mozzarella toast adds a delicious texture and flavor to the meal, making it perfect for dipping into the savory broth.