Home Dishes & Beverages Soups Broth & Stock Recipes

Italian Chicken Meatball and Bean Soup

Name: Italian Chicken Meatball and Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (3 quarts).
Cuisine: Europe, Italian
Ingredients: 1 large egg, lightly beaten; 1/2 cup savory herb or chicken stuffing mix, crushed; 1/4 teaspoon salt; 1 pound ground chicken; SOUP:; 1 tablespoon olive oil; 3 celery ribs, chopped; 2 medium carrots, chopped; 1 small onion, chopped; 2 teaspoons Italian seasoning; 2 garlic cloves, minced; 3 cans (15 ounces each) cannellini beans, rinsed and drained; 6 cups reduced-sodium chicken broth; 1-1/2 teaspoons grated lemon zest; 5 ounces fresh baby spinach (about 6 cups); 2 tablespoons lemon juice

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 15 min.

Makes

8 servings (3 quarts)

In North Dakota, it's pretty common for winter temps to fall below zero. Hearty soups like this are a must. —Noelle Myers, Grand Forks, North Dakota

Italian Chicken Meatball and Bean Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

1 large egg, lightly beaten
1/2 cup savory herb or chicken stuffing mix, crushed
1/4 teaspoon salt
1 pound ground chicken
SOUP:
1 tablespoon olive oil
3 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained
6 cups reduced-sodium chicken broth
1-1/2 teaspoons grated lemon zest
5 ounces fresh baby spinach (about 6 cups)
2 tablespoons lemon juice

Directions

Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes.
Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer.
Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

Nutrition Facts

1-1/2 cups: 265 calories, 8g fat (2g saturated fat), 61mg cholesterol, 828mg sodium, 30g carbohydrate (2g sugars, 8g fiber), 20g protein.

Italian Chicken Meatball and Bean Soup

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home