Home > Recipes > Easy and Light Chicken Meatball Soup with Rice
  • Dairy Free
    logo-dairy-free
  • Gluten Free
    gluten-free-logo
  • Nut Free
    nut-free-logo

Easy and Light Chicken Meatball Soup with Rice

A very light soup with tasty and tangy meatballs and packed with potatoes, and rice.
chicken-meatball-soup-in-a-white-bowl-with-bread-slices-on-the-side

Simple, flavorful, and oh so satisfying. This chicken meatball soup comes together in an hour and uses everyday ingredients you probably have at home.

chicken-meatball-soup-in-a-clear-bowl-with-bread-slices-on-the-side

Remember when I shared my recipe for Tangy Chicken and Tomato Soup? Well, this is like a sister recipe. They are both very similar in their ingredients but produce completely different tastes. This chicken meatball soup isn’t “tangy” and instead is milder. It’s when you’re wanting a flavorful soup without the extra noise. Make sense?

This chicken meatball soup is very fulfilling. It’s got protein and carbs that will keep you satisfied for hours. You’re getting potatoes, rice, and chicken meatballs in every single bowl. All you need now is a crusty bread to dip, scoop, and devour.

There are so many more soup recipes that you can make this season. Check out these other 6 chunky soup recipes to make this time of year!

What do I need to make the meatballs and soup?

Ground chicken. For your meatballs. I like to use either ground chicken thighs or breasts. This gets combined with onions, bread crumbs, egg, and salt/pepper.

Potatoes. I told you this soup was hearty, right? Cubed, golden potatoes pair very well with the chicken meatballs.

Rice. You’ll boil your rice right in with the potatoes. Rice adds an additional source of starch that gives this soup its “heartiness.” If you’re wanting a more exotic flavor, try using wild rice!

Fried onions. Frying the onions before adding them into your soup makes all the difference, my friend. They add a depth of flavor and a beautiful golden brown color. Pretty to look at, incredible to eat.

Dill and parsley. Because what’s a hearty soup without some lovely herbs for garnishing?

Along with those ingredients, you will need water, carrot, oil, salt, and pepper.

I hope you try this soup. It’s a complete meal, all in one pot!

chicken-meatball-soup-ingredients-ground-meat-dill-onion-rice-egg-dill-salt-pepper-potatoes-flour-water

Here are a couple more light recipes to make at home!

With fresh ingredients and a simple recipe, this recipe runs through how to make a Quick Greek Salad super easy!

This Light and Easy Tomato Soup for Summer packs in the vitamins.

chicken-meatball-soup-in-a-white-bowl-with-bread-slices-on-the-side

Easy and Light Chicken Meatball Soup with Rice

A very light soup with tasty and tangy meatballs and packed with potatoes, and rice.
Rate Print Save Pin
Course: Appetizer, Dinner, Starters and Sides
Cuisine: Russian, Soup
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 186kcal

Equipment

Ingredients

  • ½ lb ground chicken
  • ½ large onion, minced
  • 1 egg
  • 3 Tbsp flour, or breadcrumbs
  • salt, to taste
  • black pepper, to taste
  • 2 liters water
  • 4 potatoes
  • 1 carrot grated
  • 5 Tbsp rice
  • ½ large onion, diced
  • ¼ cup dill, or parsley, chopped
  • oil, for frying
  • salt, to taste
  • black pepper, to taste

Instructions

  • Pour water in a large soup pot and bring it to a boil.
  • Meanwhile, combine the ground chicken, half of the diced onion, minced, the egg, flour or breadcrumbs, salt and pepper, then mix well.
  • Form one-inch meatballs, lay them on a cutting board, and set aside.
  • Add cubed potatoes and rinsed rice to the boiled water and cook them for ten minutes.
  • Meanwhile heat olive oil in a pan; add diced onions, grated carrot, and sauté until the onions are soft (about 8 minutes.)
  • When the potatoes are half-cooked through, add the fried onions and carrots then bring the soup to a boil and carefully throw in the meatballs, one by one.
  • Add salt and pepper, close the lid, and cook on medium high heat until the meatballs rise to the top.
  • Remove from the heat, add chopped dill or parsley, and let the pot stand for about 10 minutes with the lid on. This will help all of the flavors to come together.
  • Serve and enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 51mg | Potassium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1419IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating