Italian Chicken Meatball and Bean Soup
TOTAL TIME: Prep: 35 min. Cook: 15 min.
YIELD: 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
Ingredients
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1 large egg, lightly beaten
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1/2 cup savory herb or chicken stuffing mix, crushed
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1/4 teaspoon salt
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1 pound ground chicken
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SOUP:
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1 tablespoon olive oil
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3 celery ribs, chopped
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2 medium carrots, chopped
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1 small onion, chopped
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2 teaspoons Italian seasoning
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2 garlic cloves, minced
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3 cans (15 ounces each) cannellini beans, rinsed and drained
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6 cups reduced-sodium chicken broth
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1-1/2 teaspoons grated lemon zest
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5 ounces fresh baby spinach (about 6 cups)
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2 tablespoons lemon juice
Directions
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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 until cooked through, 14-17 minutes.
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2.
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.
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3.
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.
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