White Bean Soup with Mini Meatballs

Our White Bean Soup with Mini Meatballs is loaded with protein and a ton of flavor! It is made with vegetables, chicken stock, chicken meatballs, and white beans. 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 your family will definitely LOVE this soup especially loaded with mini meatballs.  

White Bean Soup with Mini Meatballs…

When my daughter asked if I could make her favorite soup, I couldn’t resist.

White Bean Soup with Mini Meatballs is practically a meal all on its own.  Another fave of ours is also, a delicious chicken noodle soup with mini meatballs, which is made with ground beef and noodles. Be sure to check it out!

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 them 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 with no fuss at all!

For this recipe, I decided to make “mini” meatballs using only lean ground chicken instead of beef.

Then I 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!

How to Make White Bean Soup with Mini Meatballs….

1. First, I always start making the soup by sauteing the vegetables.

2. Next, add organic chicken broth and allow it to simmer for a few minutes while I start making the chicken meatballs. 

3. Once my chicken meatballs are done, I gently drop them into the soup that has been simmering and allow the soup to simmer for a few more minutes to finish cooking the meatballs. 

4. Total time is about 35 minutes to make this entire soup from start to finish.

*Follow along below, or jump to the bottom for our full recipe card!

Ingredients for 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 (or any GF)
• 2 Tbsp. grated parmesan cheese
• 2 Tbsp. grated pecorino cheese
• 1 (15-ounce) can organic Great Northern beans- drained, rinsed
• fresh cracked pepper to taste

Directions to Make our White Bean Soup…(step-by-step!)

1. In a large soup 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. 

2. Next, add chicken stock, tomatoes, wine, bay leaf, and 1 teaspoon of salt.  Bring to a boil, reduce the heat and simmer for about 15 to 20 minutes.

3. In the meantime, make the meatballs. In a small bowl, mix ground chicken, parsley, bread crumbs, and grated parmesan and pecorino cheeses. Add in the remaining 1/2 teaspoon of salt and some fresh cracked pepper.

4. Blend the mixture using your fingers until the mixture is well combined. Then rinse and wash your hands.  The mixture will be very sticky to work with.  Therefore, it’s best to use a teaspoon or two to help you shape them into mini meatballs.

5. Shape the chicken mixture into mini meatballs and place them onto a nearby plate. The mixture should yield about 25 to 35 mini chicken meatballs.

6. While the soup is simmering, gently drop the meatballs one by one into the soup.

7. Finally, add the beans.  Cover and simmer on low heat until the meatballs are fully cooked, about 8 to 10 minutes.

8. Remove the bay leaf.  Ladle soup into individual bowls and serve with more grated parmesan cheese at the table.

Serves 6

White Bean Soup with Mini Meatballs always turns 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 broth with floating meatballs. YUM!

It’s SO good!  My son loved this soup so much, he took some home with him to reheat it again the next day.

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

Enjoy!

Additional Soups and other Ideas…

• Tuscan Swiss Chard and Beans Soup
• Black Bean and Rice Soup
• Velvety Celery Soup
• Black Bean and Quinoa Soup
• Turkey Meatballs with Lemon Sauce
• Beef Vegetable Soup

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Happy Cooking!  🙂

 xo Anna and Liz