White Bean and Chicken Meatball Soup

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My husband announced that this is one of his favorite soups ever…so that is all I need to say right? Well add in there that it is super easy and healthy and it makes it an all round winner.

I am using Italian chicken sausage in this recipe but you could use pork if you wanted. Also feel free to use your favorite beans in this recipe as well as leafy greens. Lastly, when forming the meatballs make sure they are bitesized, about 1” in diameter, that way you won’t have to worry about cutting them when you are eating the soup.

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White Bean and Chicken Meatball Soup

  • 1 lb ground chicken sausage, casing removed

  • 4 Tbs. olive oil

  • 1 onion, diced

  • 1 stalk celery diced

  • 1 carrot, diced

  • 1 bay leaf

  • 1 sprig of thyme

  • 4 cups chicken stock

  • 1/2 bunch Swiss chard, stem removed and roughly chopped

  • 1 can white beans, such as cannellini beans

  • 1 cup grated Parmesan cheese

Preheat oven to 400°F. Line a sheet tray with parchment paper.

Place the chicken sausage in a medium bowl. Using your hands (or a small ice cream scoop) create 1” meatballs with the sausage. Place on a parchment lined plate.

Warm 2 tablespoons olive oil in a medium Dutch over medium heat. Add the meatballs and brown the meatballs on all sides, working in batches if needed. Remove meatballs and place on a clean plate.

In the same pan add the remaining olive oil over medium heat. Saute the onion, celery, and carrot until fork tender, about 4 to 6 minutes. Add the bay leaf, thyme, a large pinch of salt and pepper and the chicken stock. Stir well to combine. Add the chard and the meatballs to the soup and continue cooking for another 15 minutes or until the meatballs are cooked through and the chard is wilted.

While the soup is simmering, make the parmesan crisps. On the prepared sheet try sprinkle the grated Parmesan cheese into 3” diameter mounds. Bake for 3 to 5 minutes or until mounds are melted and have become crispy. Remove and set aside.

Add the beans into the soup and cook for another 2 to 3 minutes or until warm. Taste for salt and pepper.

Serve the soup in a large bowl topped with a sprinkle of crispy Parmesan cheese crisps.