Russian Chicken Meatball Soup – When I think about comfort food, this Russian chicken meatball soup is always the first thing that pops into my mind. It’s like a little culinary hug that makes everything feel okay, even on the toughest days. My mom used to make this soup, and let me tell you—no one made meatballs like her. They were soft, juicy, and somehow perfectly seasoned every time.
One of my favorite memories is watching her cook this soup when we had family gatherings. She’d start chopping the veggies with her “no-nonsense” expression, while the broth simmered away. The smell of dill and bay leaves would slowly fill the house, and we’d all be sneaking tastes from the pot before it was ready.
Now, every time I make this soup, I think about those moments. It’s simple, wholesome, and totally adaptable—which is probably why it’s become my go-to when I want something hearty but not too heavy. And trust me, once you try it, you’ll want to make it a regular in your kitchen too.
Why You’ll Love This Russian Chicken Meatball Soup Recipe?
- Hearty Yet Healthy: It’s loaded with veggies and lean chicken, making it feel indulgent but still good for you.
- Incredibly Customizable: Got leftover veggies or frozen bits you’ve been meaning to use up? Toss them in—it’s the soup equivalent of a “choose your own adventure.”
- Juicy Meatballs: Thanks to the bread trick (don’t skip it!), the chicken meatballs are melt-in-your-mouth tender.
- Aromatic Broth: The combination of dill, oregano, and bay leaves gives the soup a warm, comforting flavor that’s hard to beat.
Ingredient Notes:
Here’s a little deep dive into why these ingredients work so well together:
- Chicken Breasts: Fresh or frozen, these are the base for tender, flavorful meatballs.
- Bread: Soaked in water or milk, it keeps the meatballs moist. Trust me, you’ll notice the difference.
- Sweet Potatoes & Red Potatoes: They bring sweetness and a hearty texture that balances the broth perfectly.
- Zucchini & Cauliflower: These veggies keep the soup light but still satisfying.
- Frozen Veggies: Green beans, peas, and asparagus are a time-saver and add color and crunch.
- Herbs & Spices: Dill, oregano, thyme, and bay leaves give the broth its signature flavor. It’s the kind of aroma that makes you want to hang out in the kitchen.
How To Make Russian Chicken Meatball Soup?
This recipe isn’t just delicious—it’s also easy to pull off. Let’s go step by step:
- Prep the Veggies:
Start by heating 3½ liters of water in a big pot. While it comes to a boil, peel and chop your potatoes, sweet potato, zucchini, and onion. Keep the veggies in cold water so they don’t brown—it’s a little extra step, but it makes a difference. - Build the Soup Base:
Once the water is boiling, toss in the bay leaves, lentils, one whole onion, potatoes, and sweet potatoes. Add the dill, oregano, and thyme. Break the cauliflower into florets and throw them in along with the zucchini. Lower the heat to a gentle simmer—you’re going for cozy bubbles, not a rolling boil. - Sauté the Carrots:
Grate the carrots and sauté them in sunflower oil for 5–7 minutes until they’re soft and slightly caramelized. Add the carrots and frozen veggies (peas, green beans, asparagus) to the pot. Season with 2 teaspoons of salt and 1 teaspoon of pepper. - Make the Meatballs:
Soak the bread in ½ cup water (or milk) until it’s soft, then mash it up. Combine it with chopped chicken, another onion, and one egg. Grind everything together using a meat grinder or food processor. Add 1 teaspoon salt and ½ teaspoon pepper to season. Wet your hands, roll the mixture into golf ball-sized meatballs, and drop them straight into the soup. - Simmer and Serve:
Let the soup simmer for another 10 minutes after adding the meatballs. Remove the whole onion (it’s done its job!) and taste the broth—add more seasoning if needed. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to keep the meatballs tender.
- Freeze: Cool the soup completely before freezing it in portions. It’ll keep for up to 2 months. Thaw in the fridge overnight and reheat slowly to bring it back to life.
Variations and Substitutions:
This soup is super forgiving, so feel free to get creative:
Want To Save This Recipe?
- Add Rice or Noodles: Stir in some cooked rice or noodles at the end for a heartier dish.
- Switch Up the Veggies: Don’t have zucchini? Use broccoli, spinach, or whatever you’ve got.
- Herb Swap: If you’re out of dill or oregano, parsley and basil work just as well.
- Pre-Made Meatballs: Short on time? Store-bought chicken meatballs are a great shortcut.
What to Serve with Russian Chicken Meatball Soup?
This soup is a meal in itself, but here are a few ideas to round it out:
- Crusty Bread: Perfect for dunking into that flavorful broth.
- Sour Cream: A classic Russian addition that adds creaminess and a tangy kick.
- Pickled Veggies: Pickled cucumbers or beets are a perfect side dish.
- Cucumber Salad: A light, refreshing salad with dill and vinegar balances the soup beautifully.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld. Just reheat it gently on the stovetop.
Do I have to use bread in the meatballs?
No, but the bread keeps them moist and soft. If you skip it, they might be a little firmer.
Can I use pre-made chicken meatballs?
Absolutely! They’re a great time-saver and work perfectly in this recipe.
So, there you have it—Russian chicken meatball soup that’s cozy, hearty, and totally worth making. Whether it’s for a family dinner or just because you’re craving something comforting, this soup will not disappoint. Give it a try and let me know how it turns out! Did you add any fun twists? I’d love to hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Russian Chicken Meatball Soup
Ingredients
Chicken Meatballs:
- 2 lbs chicken breasts
- 5 slices white bread optional
- 1 egg
- ½ cup water or milk for soaking bread
- 1 ½ medium white onions divided
- 1 tsp salt
- ½ tsp black pepper
Soup Base:
- 3 ½ liters 14 cups water, plus additional ½ cup
- 2 tsp sunflower oil
- 3 medium carrots peeled and grated
- 1 sweet potato peeled and chopped
- 1 medium red potato peeled and chopped
- 1 medium zucchini peeled and chopped
- ½ head cauliflower 2 cups, broken into florets
- 1 cup red lentils
- 1 cup frozen green beans
- 2 cups frozen peas
- 1 cup frozen asparagus halved
- 2 tsp fresh oregano chopped
- ⅓ cup fresh dill chopped
- 2 bay leaves
- 1 tsp dried thyme
- 2 tsp salt plus more to taste
- 1 tsp black pepper
Instructions
Prepare the Soup Base:
- In a large pot, heat 3 ½ liters of water until boiling. While the water heats, peel and chop the sweet potato, red potato, zucchini, and cauliflower. Keep the chopped vegetables in a bowl of cold water to prevent browning.
- Once the water reaches a boil, add the bay leaves, lentils, 1 whole white onion, and the chopped sweet potatoes and red potatoes. Stir in the dill, oregano, and thyme. Add the cauliflower and zucchini to the pot. Lower the heat to medium-low to maintain a gentle simmer.
Sauté the Carrots:
- Heat the sunflower oil in a nonstick pan over medium heat. Add the grated carrots and sauté for 5–7 minutes until softened. Transfer the carrots to the pot, then add the frozen green beans, peas, and asparagus. Season the soup with 2 teaspoons of salt and 1 teaspoon of black pepper.
Prepare the Chicken Meatballs:
- Chop the chicken breasts, ½ onion, and bread (if using) into large pieces. Soak the bread in ½ cup water or milk until soft, then mash. Combine the chicken, onion, soaked bread, and egg in a food processor or meat grinder. Process until the mixture is smooth and well-combined. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
Form and Add the Meatballs:
- Wet your hands to prevent sticking, then shape the mixture into golf ball-sized meatballs. Carefully drop the meatballs into the simmering soup. Remove the whole onion from the pot to create more space. Continue adding meatballs until all the mixture is used.
Simmer and Finish:
- Allow the soup to simmer for an additional 10 minutes after adding the meatballs. Taste the broth and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaves before serving.
Serve:
- Ladle the soup into bowls and serve hot. Garnish with fresh dill and, if desired, a dollop of sour cream for added richness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
