Chicken Meatball Noodle Soup
Small chicken and carrot meatballs simmered in a mild vegetable-rich broth with noodles and peas — a warming one-pot dinner that freezes well without the noodles.
Prep
20 min
Cook
25 min
Total
45 min
Yield
6 child portions
Nutrition note
Chicken meatballs provide protein; vegetables add fiber and color. Noodles supply energy and warm broth supports hydration.
Ingredients
- 1400 g ground chicken
- 21 large egg
- 31/3 cup (30 g) breadcrumbs
- 41 small carrot, finely grated
- 51 tablespoon olive oil
- 61 small onion, finely chopped
- 72 carrots, diced small
- 86 cups (1.4 L) low-sodium chicken stock
- 91 cup (80 g) small noodles
- 101 cup (150 g) frozen peas
Method
- 1
Mix ground chicken, egg, breadcrumbs and grated carrot. Shape into 24 small meatballs.
- 2
Heat oil in a large pot and cook onion and diced carrots for 6 minutes.
- 3
Add stock and bring to a gentle simmer. Add meatballs and cook for 10 minutes.
- 4
Add noodles and cook according to package time. Add peas for the final 3 minutes.
- 5
Check meatballs are fully cooked before serving.
Complete the Meal
Serve as a complete meal with fruit afterward.
Allergens
Contains egg and wheat. Check stock for allergens and sodium.
Ingredient Substitutions
- Use gluten-free noodles and breadcrumbs when required.
- Use aquafaba for egg-free meatballs.
- Use turkey instead of chicken.
Storage & Reheating
Refrigerate for up to 2 days; noodles will soften.
Freezer Guidance
Freeze soup without noodles for up to 2 months; add fresh noodles when reheating.
Picky-Eater Strategy
Serve broth, noodles and meatballs separately in a divided bowl if needed.
Little Helper Job
Let your child add peas and count meatballs.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.