Here, we made mini chicken meatballs with lean ground chicken that has been flavored with fresh parsley, pecorino and parmigiano cheeses, breadcrumbs and seasonings. Making them so tasty while giving this soup a ton of flavor. And, to round out the meal, I also made a green salad and served the soup with some crusty bread for a light dinner.
Amazing what a few cans of white beans on hand can easily transform them into a variety of delicious soups and stews, all winter long! Best of all, no overnight soaking, and the soup or stew becomes no fuss at all!
Best of all, when I reheated some the next day for my son for lunch, the beans slowly dissolved into an almost creamy texture, creating a creamy white bean soup with mini meatballs floating. My son loved it! Couldn't get enough of it. Said it was so delicious, he even took some home with him to reheat it again for dinner.
Soups are always great for lunch or dinner. You may also try our Chicken Noodle Soup with Mini Meatballs, made with ground beef and noodles. Enjoy!
White Bean Soup with Mini Meatballs
- 1 Tbsp. olive oil
- 1 onion- chopped
- 2 small carrots- thinly sliced
- 3 garlic cloves- minced
- 1/2 tsp. dried rosemary
- 32 ounce low-sodium, all natural chicken stock
- 6 cherry tomatoes- chopped
- 1/2 cup white wine
- 1 bay leaf
- 1+ 1/2 tsp. salt - divided
- 1/2 pound lean ground chicken
- 2 Tbsp. chopped fresh parsley
- 4 Tbsp. plain bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. Pecorino cheese
- 1 (15 ounce) can organic Great Northern beans- drained, rinsed
- fresh cracked pepper to taste
rosemary. Cover and cook, stirring occasionally until vegetables are soft, about 5 to 7 minutes. Add the stock, tomatoes, wine , bay leaf and 1 teaspoon of the salt.
Bring to boil, reduce the heat and simmer for about 20 minutes.
In the meantime, make the meatballs. In a small bowl, mix ground meat, parsley, bread crumbs, parmesan, pecorino, along with the remaining 1/2 teaspoon of salt and some fresh cracked pepper until the mixture is well combined. The mixture will be very sticky to work with. Use a teaspoon to help you shape into mini meatballs.
Makes about 25 to 35 mini chicken meatballs.
My notes: If you use regular chicken stock, which has higher levels of sodium, you will need to reduce the amount of salt added; only need to add the 1/2 teaspoon of salt to season the chicken meatballs, but may not need any salt at all in the soup. You will need to taste it and adjust the salt if needed. If soup becomes too salty, just add some water to the soup to help dilute some of the sodium.