Marry Me Chicken might get you the once-in-a-lifetime proposal, but Marry Me Meatball Soup will keep that marriage strong for decades. Featuring juicy chicken meatballs flecked with fresh herbs and cheese, a bowl of this savory, comforting soup is sure to be anyone’s love language. Here’s everything you need to know.
Making great chicken meatballs:
Chicken meatballs have the potential to be dry and flavorless, but they don’t have to be! Browning in the pan creates an additional (literal) layer of flavor on the exterior of the meatballs, while finishing the cooking process in the soup prevents them from drying out. When it comes to the meatball mix itself, a few tablespoons of heavy cream, in addition to the egg and breadcrumbs, add just enough richness to keep those meatballs tender and juicy and enhance the flavors of the garlic, thyme, and black pepper. Parmesan also plays a significant role here, providing a little extra fat as well as umami and seasoning.
It can be tricky to gauge levels of salt and pepper in a meatball mixture (how do you know if there’s enough seasoning in a bowl of raw meatball mix?). I tested this recipe with Diamond Crystal kosher salt and found 3/4 tsp. to be the perfect amount of salt in these meatballs; however, if you’re using another type or brand of salt and are uncertain if your meatballs will be properly seasoned, I recommend cooking off a little piece of the mix before forming the rest of the meatballs and searing them off. That way, you can adjust the seasoning if needed—and you don’t wind up with an entire batch of bland meatballs.
The Marry Me Chicken formula:
As the authors of the original Marry Me Chicken, Delish has since created numerous spins on this beloved classic. No matter the protein, starch, or format, the key ingredients remain constant: garlic, thyme, sun-dried tomatoes, cream, Parmesan, and basil. I’ve stuck close to the OG recipe here, with a few small additions to adjust for the larger format of a soup. Shallot provides a light aromatic base to the broth without overwhelming or dominating, while just a tablespoon of tomato paste adds a base note of umami and richness.
Make ahead & storage:
Like most soups, this meatball soup actually tastes better the day after it’s made, so it’s a perfect make-ahead meal. If you’re making it in advance, I recommend cooking the soup through the meatball simmering step, but leaving out the cream and Parmesan cheese until you reheat the soup just before serving. At that point, you can also taste and adjust the seasoning. If you have leftovers, they should stay good for up to 3 days in an airtight container in the refrigerator.
