The Ultimate Marry Me Chicken Meatball Soup (Cozy Winter Soup!)
Imagine a soup so decadent, so deeply flavorful, and so utterly irresistible that it could inspire a marriage proposal. That, my friends, is the legendary promise of “Marry Me Chicken,” and today, we are transforming that iconic dish into the most comforting, soul-warming soup you will ever taste. This is, without a doubt, the most impressive and delicious one-pot meal you will serve this winter.
I promise you, there is no greater comfort food triumph than ladling this soup into a bowl. The meatballs are unbelievably tender, and the broth is a perfect balance of creamy, tangy, and savory. It’s a dish that feels incredibly elegant and special, yet comes together in a single pot, making it perfect for a cozy date night in or an impressive dinner for guests.
Get ready to create the soup that will have everyone falling in love, a dish so good, you just might get a proposal out of it.
Why This Soup is Worthy of a Proposal
You are going to be completely captivated by the rich, complex flavors of this incredible one-pot meal. It’s a true show-stopper. Here’s why:
- All the “Marry Me Chicken” Flavors in a Soup: It perfectly captures the iconic combination of sun-dried tomatoes, herbs, parmesan, and cream, all built around incredibly tender chicken meatballs.
- A True One-Pot Wonder: From browning the meatballs to simmering the soup, everything happens in one pot, which means less cleanup and more deeply developed flavor.
- Incredibly Tender and Juicy Meatballs: The combination of panko, parmesan, and cream in the meatball mixture ensures they stay unbelievably moist and flavorful, even after simmering in the soup.
- Luxurious and Creamy Broth: The soup base is rich, savory, and finished with cream and Parmesan for a velvety, decadent texture that is absolutely divine.
- Elegant Enough for Guests, Easy Enough for a Weeknight: While this soup looks and tastes incredibly sophisticated, it comes together in about an hour, making it perfect for any occasion.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 4 servings |
| Calories | 1006 kcal per serving |
| Course | Soup, Main Course |
| Cuisine | Italian-American |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for This Romantic Soup
This impressive soup comes together with a handful of high-quality, flavor-packed ingredients
→ For the Tender Chicken Meatballs
- 1 lb ground chicken → The lean, flavorful base of our meatballs.
- 1 large egg → The essential binder.
- 1 garlic clove → Finely chopped.
- 2 oz Parmesan cheese → Finely grated (about 1 cup). Use the real stuff!
- ½ cup panko breadcrumbs → The secret to light, tender meatballs.
- 2 Tbsp fresh basil & 1 tsp fresh thyme → Fresh herbs for the best flavor.
- 2 Tbsp heavy cream → Adds moisture and richness.
- ¾ tsp kosher salt & ¼ tsp black pepper → For perfect seasoning.
- 2 Tbsp extra-virgin olive oil → For browning the meatballs.
→ For the Creamy Sun-Dried Tomato Soup
- ¾ cup thinly sliced sun-dried tomatoes → Plus 2 Tbsp of the oil from the jar. This is the heart of the “Marry Me” flavor!
- 1 shallot & 3 garlic cloves → Finely chopped, for the aromatic base.
- 1 Tbsp tomato paste → For a deep, concentrated tomato backbone.
- 2 thyme sprigs → To infuse the broth with earthy flavor.
- 6 cups low-sodium chicken broth → The savory liquid base.
- ¼ tsp crushed red pepper flakes → For a gentle background warmth.
- 1 oz Parmesan cheese → Finely grated (about ½ cup), plus the rind for simmering!
- ¼ cup heavy cream → For that final, luxurious, creamy finish.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create a soup that will steal hearts? Let’s get that Dutch oven ready.
Part 1: The Perfect Chicken Meatballs
- Combine the Mixture: In a large bowl, whisk the egg. Add the garlic, 1 cup of Parmesan, panko, basil, cream, thyme, salt, and pepper, and stir to combine. Add the ground chicken and gently fold with your hands until the mixture is just combined and tacky. Do not overwork it!
- Roll the Meatballs: Using wet or gloved hands, divide the mixture and roll it into 18 to 20 small meatballs. Place them on a parchment-lined baking sheet.
- Brown for Flavor: In a large Dutch oven over medium heat, heat the olive oil. Add the meatballs in a single layer and cook for about 5 minutes total, turning halfway through, until browned on two sides. Transfer the browned meatballs to a clean baking sheet.
Part 2: The Luscious Soup Base
- Sauté the Aromatics: In the same pot, heat the 2 tablespoons of oil from the sun-dried tomato jar over medium heat. Add the shallot and garlic, season with ½ tsp salt, and cook until the shallot is translucent, about 2-3 minutes.
- Build the Flavor: Stir in the tomato paste and cook, stirring, until it darkens, about 1-2 minutes. Add the thyme sprigs and the sliced sun-dried tomatoes and cook for 2 more minutes until fragrant.
- Simmer the Broth: Stir in the chicken broth, red pepper flakes, and the Parmesan rind. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
Part 3: Finish and Serve
- Cook the Meatballs: Remove and discard the thyme sprigs and Parmesan rind from the broth. Gently add the browned meatballs back into the pot. Return the soup to a simmer and cook for about 5 more minutes, until the meatballs are cooked through.
- The Creamy Finish: Stir in the ¼ cup of heavy cream and the remaining ½ cup of grated Parmesan. Season with black pepper, then taste and add more salt if needed.
- Serve: Divide the soup and meatballs among bowls. Garnish generously with torn fresh basil and serve immediately.
Creamy Marry Me Chicken Meatball Soup
Ingredients
Equipment
Method
- Make the meatballs: In a large bowl, whisk the egg. Add garlic, 1 cup Parmesan, panko, basil, cream, thyme, salt, and black pepper and stir. Add ground chicken and fold gently until just combined. Do not overmix.
- Using wet hands, roll the mixture into 18 to 20 balls.
- In a large Dutch oven over medium heat, heat olive oil. Add meatballs in a single layer and cook, turning once, until browned on 2 sides, about 5 minutes. Transfer browned meatballs to a plate.
- Make the soup: In the same pot over medium heat, heat the tomato oil. Add shallot and garlic with 1/2 tsp. salt and cook until translucent, 2 to 3 minutes.
- Add tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add thyme sprigs and sun-dried tomatoes and cook until fragrant, about 2 minutes.
- Stir in broth, red pepper flakes, and the Parmesan rind. Bring to a simmer and cook for 10 minutes.
- Remove and discard thyme sprigs and the Parmesan rind. Add the browned meatballs back to the pot, return to a simmer, and cook until meatballs are cooked through, about 5 minutes.
- Stir in the heavy cream and the remaining 1/2 cup grated Parmesan. Season with pepper and more salt if needed.
- Divide soup among bowls and top with fresh torn basil before serving.
Notes
WiseRecipes’ Top Tips for a Proposal-Worthy Soup
These simple secrets will ensure your soup is absolutely unforgettable.
- Don’t Overwork the Meatballs. When you’re mixing the ground chicken with the other ingredients, use a light touch and mix only until it’s just combined. Overworking the mixture can result in tough, dense meatballs instead of light and tender ones.
- Brown the Meatballs! Don’t skip this step! Searing the meatballs creates a flavorful brown crust (the “fond”) on the bottom of the pot, which is pure flavor gold that you’ll scrape up when you add the broth.
- Use the Parmesan Rind. This is a classic Italian chef’s secret! Simmering the hard rind of the Parmesan cheese in the broth infuses it with a deep, nutty, savory flavor (umami) that you can’t get any other way. Just remember to fish it out before serving!
- Cook Down the Tomato Paste. Taking a minute or two to let the tomato paste caramelize and darken in the pot before adding liquids removes its raw, tinny taste and creates a much richer, sweeter tomato backbone for your soup.
- Stir in Dairy at the End. To prevent any chance of curdling and to keep the texture perfectly silky, always stir in the heavy cream and grated cheese off the heat or on very low heat right before you serve.
Keep It Cozy! Storing & Reheating Leftovers
This soup makes for incredible leftovers, as the flavors get even better overnight.
- Refrigerator: Once cooled, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the soup in a saucepan on the stovetop over medium-low heat until warmed through. Avoid boiling it, which can affect the creamy texture. You can also reheat individual portions in the microwave.
FAQs: Your Marry Me Soup Questions, Answered!
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey would be a fantastic substitute and would work perfectly with all the other flavors in the soup.
Can I make this soup ahead of time?
Yes, this is a great make-ahead soup. You can prepare it completely, let it cool, and store it in the fridge. The flavors will meld beautifully. Just reheat it gently on the stove when you’re ready to serve.
What can I serve with this soup?
This soup is a hearty meal on its own, but it is absolutely divine served with a piece of warm, crusty bread for dipping into that incredible creamy broth. A simple green salad would also be a nice, fresh accompaniment.
Can I add pasta or grains to this soup?
Of course! Small pasta shapes like orzo or ditalini would be a wonderful addition. Just add them to the broth about 10 minutes before the meatballs go in to cook through. You could also serve the soup over a scoop of cooked rice or quinoa.
Final Thoughts: A Bowl Full of Love
There is nothing more special than a meal that feels both incredibly comforting and impressively elegant. This Marry Me Chicken Meatball Soup is the perfect dish for a cozy date night, a special family dinner, or anytime you want to show a little extra love through your cooking. It’s a truly unforgettable soup that I hope brings warmth and happiness to your table. Happy Cooking!
