This tomato soup with giant chicken meatballs is guaranteed to impress. It's so incredibly delicious, you'll find yourself making it again and again! It’s a very filling, comforting first course, and one serving is generous enough to satisfy a hungry adult. The meatballs are made from chicken and rice, while the soup base features skinless tomatoes. Did you know that the combination of tomatoes and poultry is a Mediterranean classic? The vibrant red color and the teasing aroma of garlic and chili instantly awaken the appetite, turning an ordinary lunch into a little celebration. In summer or early fall, try using fresh, vine-ripened tomatoes—their natural sweetness will make the flavor even deeper and more complex.
A hearty, appetizing tomato soup with tender chicken meatballs makes the perfect meal for a family lunch.
Meatball Ingredients
- 300 g (about 10.5 oz) chicken breast fillet
- 1 small onion
- 1 egg
- 35 g (about 2.5 tbsp) heavy cream
- 60 g (about 1/3 cup) cooked white rice
- Paprika, salt, and black pepper
- Vegetable oil for frying
- A small bunch of fresh dill
Soup Ingredients
- 1 liter (about 4 cups) chicken broth
- 300 g (about 10.5 oz) canned tomatoes
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1/2 chili pepper
- 50 g (about 1/3 cup) small pasta (like stelline)
- Salt, sugar, and paprika
- Feta cheese and green onions for garnish
How to Make Tomato Soup with Giant Chicken Meatballs
First, let’s make the meatball mixture. Dice the onion and cut the chicken breast fillet into chunks.
We start by prepping the base: dicing the chicken breast and onion for a juicy mixture.
Crack in an egg and pour in the cold heavy cream or milk. Process the mixture in a food processor or process until finely minced.
The egg and cream ensure the chicken meatballs turn out exceptionally soft and tender.
Boil the rice until tender, then let it cool. Add the cooked rice to the ground chicken mixture.
Fold the pre-cooked, cooled rice into the ground mixture to give the meatballs the right texture.
Season with salt to taste, add half a teaspoon of sweet ground paprika, and fold in two tablespoons of finely chopped dill.
Paprika and fresh dill give the meatballs a wonderful aroma and a beautiful hue.
Mix everything thoroughly and let it rest in the refrigerator for a few minutes. Chilling the mixture makes shaping the meatballs much easier.
Mix everything thoroughly and let it rest slightly to allow the flavors to meld together.
Form large, round meatballs. Heat some vegetable oil in a skillet and brown them on one side for about 2-3 minutes.
Shape large meatballs and fry them until a golden crust begins to form.
Flip the meatballs and brown the other side as well.
Browning the meatballs on both sides helps seal the juices inside.
Now for the soup. Heat vegetable oil in a pot, add the finely chopped onion, minced garlic, and diced chili pepper. If you prefer a milder soup, feel free to skip the chili.
Build a flavorful foundation for the soup by sautéing the onions, garlic, and hot chili pepper.
Sauté the vegetables over medium heat for 5 minutes. Add the julienned carrots and cook for another 5 minutes.
Carrots add a pleasant natural sweetness and a deeper color to the soup.
Add the canned tomatoes along with their juices. If you are using fresh tomatoes, stir in a bit of tomato paste or purée for extra depth.
The tomato base is the main secret behind the rich flavor of this thick soup.
Bring the tomato and vegetable mixture to a boil, then gently nestle the browned meatballs on top.
Carefully transfer the browned meatballs into the vegetable base, making sure they keep their shape.
Pour in the hot chicken broth. Season with salt and pepper to taste, and add 1-2 teaspoons of sugar to balance the acidity of the tomatoes.
Pour in hot broth and add spices. A little sugar helps balance the acidity of the tomatoes.
Bring the soup back to a boil, stir in small pasta (like the stelline used here), and simmer gently on low heat for 15-20 minutes.
Small star-shaped pasta cooks quickly, giving the soup a truly comforting, homey feel.
Ladle the rich, hearty soup and meatballs into bowls, then garnish with crumbled feta cheese and finely sliced green onions. Enjoy!
The finishing touch—a sprinkle of salty feta and fresh green onions for the perfect flavor balance.
This tomato soup with giant chicken meatballs is also a hit with kids, though the youngest family members might not appreciate the chili and garlic. Introduce children to bold spices gradually, or season the soup with sweet paprika and ground white pepper instead of fresh chili. For an interesting twist, try swapping the feta for grated Parmesan, or add a dollop of thick sour cream (or smetana) to mellow the tomato's acidity.
Serve this soup alongside oven-toasted baguette slices with garlic butter or crunchy croutons. If you plan to store leftovers in the fridge, keep in mind that the small pasta will continue to absorb liquid, making the soup thicker the next day—simply add a splash of hot broth when reheating. This little trick ensures your homemade masterpiece maintains its perfect consistency.
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