Italian Chicken Meatball and Bean Soup Recipe

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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
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 6 servings


  • 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) white kidney or cannellini beans, rinsed and drained
  • 6 cups reduced-sodium chicken broth
  • 1-1/2 teaspoons grated lemon peel
  • 5 ounces fresh baby spinach (about 6 cups)
  • 2 tablespoons lemon juice

Nutritional Facts

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


  1. 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 14-17 minutes or until cooked through.
  2. Meanwhile, in a 6-qt stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened. Stir in Italian seasoning and garlic; cook 1 minute longer.
  3. Add beans, broth and lemon peel; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice. Yield: 8 servings (3 quarts).
Originally published as Italian Meatball-Bean Soup in Simple & Delicious February/March 2016

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