White Bean Soup with Mini Meatballs ~ are loaded with onion, carrots, cherry tomatoes, chicken stock, wine and herbs, makes this a hearty winter soup that’s so satisfying for the entire family. We enjoy making soups that are hearty and filling like this one. With years of making soups, we can tell you that kids will not only enjoy but will LOVE soups even more when they’re loaded with mini meatballs in them. When my Lizzie asked if I could make her favorite soup, I couldn’t resist.
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!
I easily made the soup, sauteing the vegetables and using organic chicken stock, allowing the soup to simmer for a few minutes while I got started on making the chicken meatballs, mixing with a few ingredients to flavor them before going into the soup. It took me only 35 minutes to make this entire soup from start to finish.
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
In a large pot, heat the oil over moderately low heat. Add the onion, carrots, garlic and
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.
While the soup in simmering, gently drop the meatballs one by one into the soup.
Then add the beans. Cover and simmer on low heat until the meatballs are cooked, about 5 to 8 minutes. Remove the bay leaf. Serve with more Parmesan cheese at the table.
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.