Herbed Chicken Meatballs and Vegetable Soup


This comforting, healthy and hearty soup is perfect when you need a pick me up. The fresh herbs and lemon give it a delicious zing and it’s a delightful way to use up leftover meatballs. You could use frozen, pre cooked meatballs of any variety in a pinch, but I love the homemade chicken meatballs I made for dinner the other night.


Herbed Chicken Meatballs and Vegetable Soup


  • 2 tbsp extra virgin olive oil
    1 leek, white and light green part only
  • ½ large yellow onion
  • 3 carrots
  • 3 celery stalks
  • 5 garlic cloves
  • 2 zucchinis
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 qt chicken stock
  • 1 cup cooked ditalini pasta
  • 1 tsp chopped green onion
  • 1 tbsp fresh chopped dill
  • 2 large handfuls fresh spinach
  • Juice from 1 lemon
  1. 16 cooked herbed chicken meatballs


  1. Trim and wash the leek, then slice in half lengthwise and slice into thin strips.
  2. Mince the garlic, dice the onion and celery and cube the zucchini. Peel and cut the carrots into half-inch thick rings.
  3. In a large stock pot, add the olive oil and the leeks onion, carrots, celery and garlic and saute on medium heat until the onions begin to turn translucent, about 2 minutes. Add the zucchini, stir and cook for another minute, then add the salt, pepper and chicken stock.
  4. Simmer for 15 minutes, then add the cooked pasta and cooked meatballs and cook for five more minutes.
  5. Turn off the heat, add the spinach, stir until wilted and add the fresh green onion, dill and lemon juice before serving.

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