Chicken Meatball and Bean Soup

Nothing groundbreaking today, but this is a nice soup that can be fine on a warm or cold day. It is light enough to not feel too heavy on a summer day, and is a warm soup which can feel great on a chilly day. It is also a fairly complete meal with the protein and vegetable. If you wish, you can have some bread on the side.

 

I am writing this as quickly as I can because the Chiplet made me go and tend to him mid-naptime, and we have to leave in five minutes to get the Fudgelet from school. Go, typing fingers, go!

Luckily this soup is fairly quick, and the longest part is a time when you can step away from it (mostly).

Directions for Chicken Meatball and Bean Soup

Adapted from Floating Kitchen who adapted it from Williams Sonoma

  • 1 pound ground chicken
  • 1/4 cup grated Parmesan cheese (I omitted it)
  • 1 egg
  • 1/4 cup bread crumbs
  • Salt
  • Pepper
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 4-5 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 Tablespoon minced garlic
  • 1 cup red wine
  • 4 cups chicken broth
  • 2 cups water
  • 15 ounce can white beans, rinsed and drained
  • 1 bay leaf
  • 10 ounces baby spinach
  • 1/4 cup fresh basil leaves, chopped

In a Dutch oven or other large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened.

Stir in the garlic, along with some salt and pepper. Cook for 2 minutes, then add the red wine and bring to a boil. Loosen any browned bits on the bottom of the pot.

Add the chicken broth, water, white beans, and the bay leaf. Return to a boil and then lower to a simmer. Cover with the lid slightly ajar for 30 minutes, then remove the bay leaf.

Meanwhile, in a medium bowl stir together the ground chicken, Parmesan, bread crumbs, egg, and some salt and pepper. Form into small meatballs. Add the meatballs to the soup after it is done simmering. Cover and cook for 10 minutes, then add the spinach and cook for another 5 minutes until the spinach and meatballs are cooked through.

Stir in the basil and serve.

Directions for Chicken Meatball and Bean Soup (without pictures)

Adapted from Floating Kitchen who adapted it from Williams Sonoma

  • 1 pound ground chicken
  • 1/4 cup grated Parmesan cheese (I omitted it)
  • 1 egg
  • 1/4 cup bread crumbs
  • Salt
  • Pepper
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 4-5 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 Tablespoon minced garlic
  • 1 cup red wine
  • 4 cups chicken broth
  • 2 cups water
  • 15 ounce can white beans, rinsed and drained
  • 1 bay leaf
  • 10 ounces baby spinach
  • 1/4 cup fresh basil leaves, chopped

In a Dutch oven or other large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened. Stir in the garlic, along with some salt and pepper. Cook for 2 minutes, then add the red wine and bring to a boil. Loosen any browned bits on the bottom of the pot. Add the chicken broth, water, white beans, and the bay leaf. Return to a boil and then lower to a simmer. Cover with the lid slightly ajar for 30 minutes, then remove the bay leaf.

Meanwhile, in a medium bowl stir together the ground chicken, Parmesan, bread crumbs, egg, and some salt and pepper. Form into small meatballs. Add the meatballs to the soup after it is done simmering. Cover and cook for 10 minutes, then add the spinach and cook for another 5 minutes until the spinach and meatballs are cooked through. Stir in the basil and serve.

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