Chicken Meatball Soup

Original Kaboose.com recipe and photography by Vanessa Bush

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Ground chicken, widely available at many supermarkets now, offers a tasty alternative to those who want to cut down on their red meat intake. And the cannellini beans are full of protein, another plus.

Ingredients

  • 1 quart low-sodium chicken stock
  • 1 quart low-sodium vegetable stock
  • 2 cups water
  • 1 oz. dried mushrooms
  • 1/2 cup fresh spinach, shredded
  • 1 can cannelli beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground chicken
  • 1 egg, beaten
  • 1/2 cup breadcrumbs
  • 1 tablespoon poultry seasoning
  • 2 tablespoons olive oil

Cooking Instructions

  1. Combine first eight ingredients in a large stock pot and bring to boil; reduce heat and simmer on low.
  2. To make meatballs: Combine ground chicken, egg, breadcrumbs, and seasoning in a small bowl. Mix thoroughly by hand. Form mixture into mini-meatballs. Warm oil in skillet over medium heat. Add meatballs and cook until browned, about 5 minutes. Remove from pan and drain on paper towels.
  3. Add meatballs to stock pot. Cover and simmer for about 20 minutes.

Substitution(s)

Use kale or collard greens instead of spinach.

Preparation Time: 5 minutes


Cooking Time:

25 minutes


Ready In: 30 minutes


Related Recipes:
Passover Soup with Chicken Meatballs
Cheeseburger Vegetable Soup
Matzo Ball Soup
Chicken and Apple Dumplings Stew 

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