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    Home » Recipes » Polish Recipes

    Polish Chicken Meatball Soup

    May 27, 2022 By Monika Last Updated February 27, 2024 3 Comments

    Jump to Recipe

    Polish chicken meatball soup is deliciously comforting and surprisingly easy to make. It requires a handful of ingredients and only about 30 minutes of your time. Satisfying, cosy and nutritious!

    See also my recipe for traditional Polish meatballs in sauce!

    Top down view of chicken meatball soup in white bowl with spoon.

    Chicken meatball soup is called ‘zupa z klopsikami’ (pronounced ‘klop-shi-kha-my’) in Polish. It’s filling, healthy and made using simple vegetables (including carrot, potato and celery root) popular in many Polish soup recipes (such as dill pickle and sauerkraut). 

    It contains dill and parsley, the 2 most used herbs in Polish cuisine, and comes with a dollop of sour cream, essential in everyday cooking in Poland. 

    The 4-ingredient chicken meatballs are made just like any other meatballs – by combining all the ingredients and forming balls (see also chicken meatballs in leek sauce). The only difference is that chicken meatballs for soup should be quite small (the size of a walnut). Bite size meatballs are easier to eat in a soup and do not overpower the other ingredients.  

    Chicken meatball soup ingredients and substitutions

    For the chicken meatballs

    • Ground chicken: this recipe also works with ground turkey and pork.
    • Stale bun: or English muffin/breakfast muffin.
    • Onion granules.
    • Salt and pepper.
    • Dill: or parsley (optional)

    For the soup

    • Vegetables: These include onion, carrot, leek, celeriac/celery root and potatoes (see my tips below for using rice or pasta instead of the potatoes).
    • Chicken stock: you can use Polish rosol, another chicken broth recipe or stock cubes (1.5) instead if preferred.
    • Dill and parsley.
    • Salt and pepper.
    • Oil: vegetable or olive.
    • Sour cream: 18% or less. Alternatively use crème fraiche.

    Can you cook chicken meatballs in soup

    Yes, you can! In fact, you should cook meatballs in soup as this infuses them with flavour. There are really 2 ways of doing this: you can either cook them from raw or by browning the meatballs quickly first for added colour and flavour. I chose the second method then added the meatballs into the soup to finish cooking. 

    If you decide to add raw chicken meatballs into the soup increase cooking time by about 2 minutes.

    Step-by-step recipe instructions

    1.Place the bun in a small bowl, cover with cold water and set aside to soak for a few minutes. Squeeze out excess water (do this very thoroughly) so that you are left with a mushy lump of bread.

    2. Combine the ground chicken with the bun, onion granules, salt, a few grindings of pepper and dill (optionally). Working with your hands mix the ingredients until thoroughly incorporated.

    Top down view of ground chicken and herbs in white bowl.
    2a.
    Chicken meatball mixture for soup in white bowl.
    2b.

    3. Form walnut-size meatballs (rub a little oil on your hands to prevent the meat sticking to them). You should have about 25 meatballs.

    Raw chicken meatballs on white plate.

    4. In a large non-stick pan heat about 2 teaspoons of oil and fry the meatballs over a medium heat for about 2 minutes just until lightly browned turning them over several times. They will finish cooking in the soup. Transfer to a plate and set aside.

    Browning chicken meatballs in pan.

    5. In a large pot heat 1 tablespoon of oil, then add the onion and leek and fry gently for 3 minutes until softened stirring often.

    Chopped onion and leek in large pot with spoon.

    6. Add the cubed potatoes, grated carrot and celeriac, most of the stock, cover and bring to the boil then lower the heat and simmer for 5 minutes.

    Cubed potatoes and shredded vegetables in large pot.

    7. Drop the meatballs into the soup, add more stock, if needed, cover, bring to the boil again then simmer for 5-6 minutes or until the meatballs are fully cooked.

    Top down view of vegetable soup with chicken meatballs in large pot.

    8. Remove from the heat and stir in the dill and parsley. 

    Soup with meatballs and herbs in large pot.

    9. In a bowl combine the sour cream with a few tablespoons of the soup then slowly pour this mixture back into the soup. Season to taste and enjoy your chicken meatball soup!

    Polish chicken meatball soup with potatoes in pot with spoon.

    Serving suggestions

    In Poland this soup with chicken meatballs is typically served either on its own or with rye or sourdough bread. It’s equally delicious with or without the sour cream so this ingredient can be optional.

    Using pasta or rice instead of potatoes

    • Pasta

    Cook the soup as per Instructions omitting the potatoes. Serve individual portions with 2-3 tablespoons of cooked pasta (do not cook the pasta in the soup as it will become soggy). Use vermicelli or other small soup pasta shapes.

    • Rice

    Cook the soup as per Instructions omitting the potatoes and add 4 tablespoons of risotto-style short grain rice into the pot along with the carrot and celery (as in Step 6). Cover and cook for about 10 minutes then add the chicken meatballs and cook for another 5-6 minutes. Finish the soup as per Instructions.

    Side view of soup with chicken meatballs and vegetables in white bowl.

    Top tips

    • You can make the chicken meatballs with or without the dill.
    • Rub a little oil on your hands as you form the balls – this will prevent the meat sticking to your hands.
    • I recommend browning the chicken meatballs before adding into the soup (they will taste and look better). Fry in batches to avoid overcrowding the pan. Finish cooking the meatballs in the soup but try not to overcook them.
    • For the soup base you can use Polish rosόł, another chicken broth recipe or stock cubes (1.5) instead if preferred.
    • This soup tastes great the next day too!
    • Once cooled completely refrigerate your leftover chicken meatball soup for up to 3 days.
    • Freeze for up to 3 months.

    Related recipes

    • Chicken Zoodle Soup with Pasta
    • Polish Egg Drop Noodles Soup
    • Chicken and Cabbage Soup
    • Polish Chicken Barley Soup
    • Chicken and Potato Vegetable Soup

    Check out also these other traditional Polish recipes including more Polish soups!

    Recipe

    Top down view of chicken meatball soup in white bowl with spoon.

    Polish Chicken Meatball Soup

    Polish chicken meatball soup is deliciously comforting and surprisingly easy to make.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Polish
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 5 servings
    Calories: 210kcal
    Author: Monika Dabrowski

    Equipment

    • Large non-stick pan
    • Food processor
    • Large pot

    Ingredients

    For the meatballs

    • 1 pound (450 g) ground chicken 5-7% fat
    • 1 medium size stale bun white/sourdough, or English/breakfast muffin
    • ¼ teaspoon onion granules
    • ⅓ teaspoon fine sea salt and pepper to taste
    • 1 tablespoon dill (optional) or parsley, finely chopped

    For the soup

    • 1 medium onion finely chopped
    • ½ small leek finely chopped
    • 1 medium carrot peeled, coarsely grated
    • 4 tablespoons (40 g) celery root/celeriac peeled, coarsely grated
    • 2 medium potatoes peeled, cubed
    • 3½ cups (850-900 ml) chicken stock *See Notes below
    • 1 tablespoon dill finely chopped
    • 2 tablespoons parsley finely chopped
    • 1½ tablespoons vegetable oil
    • 1½ tablespoons sour cream

    Instructions

    Make the meatballs

    • Place the bun in a small bowl, cover with cold water and set aside to soak for a few minutes. Squeeze out excess water (do this thoroughly) so that you are left with a mushy lump of bread.
    • Combine the ground chicken with the bun, onion granules, salt, a few grindings of pepper and dill (optionally). Working with your hands mix the ingredients until thoroughly incorporated (3-4 minutes).
    • Form walnut-size meatballs (rub a little oil on your hands to prevent the meat sticking to them). You should have about 25 meatballs.
    • In a large non-stick pan heat about 2 teaspoons of oil and fry the meatballs over a medium heat for about 2 minutes just until lightly browned turning them over several times. They will finish cooking in the soup. Transfer to a plate and set aside.

    Make the soup

    • In a large pot heat 1 tablespoon of oil, then add the onion and leek and fry gently for 3 minutes until softened stirring often.
    • Add the cubed potatoes, grated carrot and celeriac, most of the stock, cover and bring to the boil then lower the heat and simmer for 5 minutes.
    • Drop the meatballs into the soup, add more stock, if needed, cover, bring to the boil again then simmer for 5-6 minutes or until the meatballs are fully cooked.
    • Remove from the heat and stir in the dill and parsley. 
    • In a bowl combine the sour cream with a few tablespoons of the soup then slowly pour this mixture back into the soup. Season to taste and enjoy your soup with chicken meatballs!

    Notes

    • You can make the meatballs with or without the dill/parsley.
    • Rub a little oil on your hands as you form the balls – this will prevent the meat sticking to your hands.
    • I recommend browning the meatballs before adding into the soup (they will taste and look better). Finish cooking the meatballs in the soup but make sure you don’t overcook them.
    • *For the soup base you can use Polish rosόł, another chicken broth recipe or stock cubes (1.5) instead if preferred.
    • This soup tastes great the next day too!
    • Once cooled completely refrigerate your leftover chicken meatball soup for up to 3 days.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 210kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 361mg | Potassium: 776mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2340IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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    If you make this Polish chicken meatball soup recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Monika says

      May 28, 2022 at 3:16 pm

      Czy mozna ominac bulke w pulpetach? Nie jem chleba...

      Reply
      • P says

        May 28, 2022 at 10:44 pm

        Use quick oats ground fine instead.

        Reply
        • Monika says

          May 29, 2022 at 9:31 am

          Or use gluten free bread.

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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