Chicken Meatball Zoodle Soup
Everyone’s favorite chicken noodle soup, but made even healthier with zucchini noodles and the most tender chicken meatballs!
It’s September. Which means I can say: Happy almost-Fall!
The season where the leaves start to change colors, and when we have every excuse in the book to order a pumpkin spice latte.
Except. Well. We went to a Dodger game yesterday. And left at the third inning. Because it was so stinking hot.
We then came home, turned on the AC, and had soup.
But not just any kind of soup.
We took a traditional chicken noodle soup, swapped out the noodles for zucchini, and then added my favorite chicken meatballs.
It. is. everything.
It’s warm, it’s cozy, it’s hearty, and there’s so much meatball goodness!
I also developed this bad habit of taking just a tiny bit of zoodles but then loading up on all the meatballs!
Chicken Meatball Zoodle Soup
Ingredients
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 pound zucchini (about 3 medium-sized zucchini), spiralized
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the chicken meatballs
- 1 pound ground chicken
- ⅓ cup Panko
- ¼ cup freshly grated Parmesan
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in zucchini noodles during the last 3-5 minutes of cooking time.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
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