Chicken Meatball Soup Recipe with Rice and Vegetables

Name: Chicken Meatball Soup Recipe with Rice and Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ukrainian-inspired
Ingredients: 500 g ground chicken; 1 large egg; 1 large onion, finely chopped; 2 medium carrots, diced; 3 large potatoes, diced; 100 g rice, rinsed; 2 L water or unsalted broth; to taste salt and black pepper; 2 tbsp chopped dill or parsley

A clear soup with small chicken meatballs, potato, carrot, rice and fresh herbs.

By Savva LoginovUpdated October 5, 2026

Total 1 hrMakes 6 servings

Jump to Recipe

This soup puts tender meatballs, potatoes, carrots and rice in one pot of broth. The source allows pork or chicken and either rice or vermicelli; this version chooses chicken and rice so the cooking sequence is clear. Finely chopped onion and egg help the meatballs hold together without adding unsupported breadcrumbs. Roll small balls with damp hands, then lower them into gently simmering water so they keep their shape. Add rice early enough to soften but not so early that it breaks apart. Check the center of a meatball with a thermometer before serving. Finish with dill or parsley and keep leftovers chilled.

Recipe card

Chicken Meatball Soup Recipe with Rice and Vegetables

Prep 25 minCook 35 minTotal 1 hrYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Large soup pot, mixing bowl, thermometer, ladle

Ingredients

500 g ground chicken 1 large egg 1 large onion, finely chopped 2 medium carrots, diced 3 large potatoes, diced 100 g rice, rinsed 2 L water or unsalted broth to taste salt and black pepper 2 tbsp chopped dill or parsley

Instructions

Make meatballs
Combine ground chicken with half the onion, egg, salt and pepper. Shape into small, even balls with damp hands.
Start broth
Bring water or broth to a gentle boil; add remaining onion, potatoes and carrots.
Add meatballs
Lower meatballs into the simmering broth without crowding and skim any foam.
Add rice
Stir in rinsed rice and simmer about 18–20 minutes until rice and potatoes are tender. Check a meatball center reaches 74°C (165°F).
Finish
Season to taste and stir in herbs just before serving.

How to tell when it is ready

Rice and vegetables are tender; chicken meatball center reaches 74°C (165°F).

Tips

Shape meatballs about the same size.
Keep the broth at a gentle simmer so they stay intact.
Rinse rice before adding it to the pot.
Check the center of the largest meatball.

Serving suggestions

Serve with crusty bread.
Add fresh dill at the table.
Offer with a cucumber salad.
Finish with a spoon of sour cream if desired.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Refrigerate soup covered up to 3 days; reheat until steaming.

Food safety

Do not wash raw chicken. Keep raw poultry separate and cook meatball centers to 74°C (165°F).

Frequently asked questions

Can I replace rice with vermicelli?

Yes, but add it only for the final minutes according to its package time.

How should I store chicken meatball soup with rice and vegetables?

Refrigerate soup covered up to 3 days; reheat until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.