My husband’s favourite hearty soup recipe for the winter months is this Italian Meatball and Chicken Soup, hands down.

It’s the kind of hearty soup that you should prepare on a Sunday afternoon, and enjoy for the week.

Italian Meatball and Chicken Soup


8 cups low sodium organic chicken broth

2-3 chicken breasts, bone in

4 carrots, chopped

3 celery stalks, chopped

1 large onion, chopped

3 cloves garlic, chopped

3 tbsp tomato puree

1 tbsp olive oil

1 tsp marjoram

1 tsp sea salt

1/2 tsp black pepper

Optional: add 1/4 cup chopped parsley and 2 cups fresh spinach.

Optional: add 1/4 cup small pastina, tiny pasta.


½ pound each ground veal and pork

1 tsp chopped parsley

2 tsp grated Parmesan

½ tsp sea salt

½ tsp finely chopped garlic

1 egg

2-4 tbsp of gluten-free flour or breadcrumbs, just enough to bind the meatballs.

Italian Meatball and Chicken Soup


Mix meatball ingredients in a bowl. Roll into mini-meatballs. In a pot, boil chicken until no longer pink. Add meatballs and cool until no longer pink.

In a large pot, sautee vegetables in olive oil along with spices for about 5 minutes, until soft. Add chicken stock and tomato puree. Transfer chicken breast and meatballs to pot. Cook on low-medium heat for at least an hour. Before serving, remove chicken breast and shred using a fork. Return to pot.

Top with fresh basil or parsley, and sprinkle with Parmesan.

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Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of, a leading lifestyle blog for women.

1 Comment

  1. This is really interesting with the combo of the shredded chicken and the meatballs! It absolutely looks comforting for the winter months!

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