White Bean Soup with Mini Meatballs - 2 Sisters Recipes by Anna and Liz
Soups, Stews and Chili

White Bean Soup with Mini Meatballs

White Bean Soup with Mini Meatballs by 2sistersrecipes.com

White Bean Soup with Mini Meatballs are loaded with onion, carrots, cherry tomatoes, chicken stock, wine and herbs.  This soup makes a hearty meal that’s satisfying for the whole family.  With years of experience and making soups for our kids, we can tell you that kids will definitely LOVE this soup especially when loaded with mini meatballs in them. When my daughter asked if I could make her favorite soup, I couldn’t resist.

Here, I decided to make mini meatballs using only 1/2 pound of lean ground chicken and flavored them with fresh parsley, grated Pecorino and Parmesan cheeses, breadcrumbs and seasonings.  Adding tasty mini meatballs to soups, always gives the soup a ton of flavor!

White Bean Soup with Mini Meatballs is practically a meal all on its own.  All you really need is a green salad and some crusty bread on the side and dinner is done!

A few cans of white beans on hand can easily turn into a meal. White beans are great to add to soups and stews, all winter long!  Best of all, no overnight soaking is required, making soups or stews easy and no fuss at all!

 

 

I always start on making the soup.

Sauteing the vegetables, adding organic chicken broth and allowing to simmer for a few minutes while I start on making the chicken meatballs.  Once my chicken meatballs are done, I gently drop them into the soup that has been simmering and allow the soup to simmer a few more minutes to finish cooking the meatballs.  Total time, it took me about 35 minutes to make this entire soup from start to finish.

White Bean Soup with Mini Meatballs turned out very flavorful and filling!

Best of all, when I reheated some the next day for lunch, some of the beans slowly dissolved into a creamy texture, creating a creamier soup with mini meatballs floating.  Even more Yummy!  My son loved this soup so much, he  took some home with him to reheat it again for dinner.

I guess you could say this White Bean Soup with Mini Meatballs passed the taste test!

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 minutes.  Add stock, tomatoes, wine , bay leaf and 1 teaspoon of the salt.  Bring to boil, reduce the heat and simmer for about 15 to 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.
Yields: 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 fully cooked, about 8 to 10 minutes. Remove the bay leaf.  Ladle soup into individual bowls and serve with more grated Parmesan cheese at the table.

Serves 6

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White Bean Soup with Mini Meatballs by 2sistersrecipes.com

 

White Bean Soup with Mini Meatballs
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
White Bean Soup with Mini Meatballs ~ are loaded with onion, carrots, cherry tomatoes, chicken stock, wine and herbs. This soup makes a hearty meal that's satisfying for the whole family.
Ingredients
  • 1 Tbsp. olive oil
  • 1 onion- chopped
  • 2 small carrots- thinly sliced
  • 3 garlic cloves- minced
  • ½ tsp. dried rosemary
  • 32 ounce low-sodium, all natural chicken stock
  • 6 cherry tomatoes- chopped
  • ½ cup white wine
  • 1 bay leaf
  • 1+ ½ tsp. salt - divided
  • ½ 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
Instructions
  1. 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 minutes. Add stock, tomatoes, wine , bay leaf and 1 teaspoon of the salt. Bring to boil, reduce the heat and simmer for about 15 to 20 minutes.
  2. In the meantime, make the meatballs. In a small bowl, mix ground meat, parsley, bread crumbs, Parmesan, Pecorino, along with the remaining ½ 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. Yields: about 25 to 35 mini chicken meatballs.
  3. While the soup in simmering, gently drop the meatballs one by one into the soup.
  4. Then add the beans. Cover and simmer on low heat until the meatballs are fully cooked, about 8 to 10 minutes. Remove the bay leaf. Ladle soup into individual bowls and serve with more grated Parmesan cheese at the table.
  5. Serves 6
Notes
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 ½ 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 to your taste. If soup becomes too salty, just add some water to the soup to help dilute some of the sodium.

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8 Comments

  • Reply
    Tricia @ Saving room for dessert
    January 14, 2014 at 5:43 pm

    35 minutes sounds pretty fantastic to me! Floating meatballs made with ground chicken – so smart and appealing too. I love your soups – everybody at your house must be so happy to come to dinner.

    • Reply
      annaliz
      January 14, 2014 at 6:01 pm

      Thank you Tricia, you always say the sweetest thing! 🙂

  • Reply
    Scott Brotherton
    January 15, 2014 at 1:04 am

    This soup is right up my alley, quick and delicious looking. I will be definitely trying this recipe. Thanks!

    • Reply
      annaliz
      January 15, 2014 at 3:08 pm

      Hey Scott! Your welcome!

  • Reply
    Abbe@This is How I Cook
    January 15, 2014 at 3:36 am

    I love using ground chicken and white beans are my favorite bean. In other words-this is a great soup! Thanks!

    • Reply
      annaliz
      January 15, 2014 at 3:07 pm

      Thanks Abbe!! Mine too!

  • Reply
    SavoringTime in the Kitchen
    January 16, 2014 at 10:03 pm

    A delightful recipe that I would love to try! Not heavy but still so many comforting flavors going on.

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