Soups, Stews and Chili

White Bean Soup with Mini Meatballs

White Bean Soup with Mini Meatballs by 2sistersrecipes.com

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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.  

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 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 on making the soup by sauteing the vegetables.

2. Next, add organic chicken broth and allow to simmer for a few minutes while I start on 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 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.

White Bean Soup with Mini Meatballs by 2sistersrecipes.com

*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 the salt.  Bring to 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 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

A white bowl of soup with mini meatballs. by 2sistersrecipes.com

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 Soup Recipes…. try these:

Yield: 6 servings

White Bean Soup with Mini Meatballs

White Bean Soup with Mini Meatballs

White Bean Soup with Mini Meatballs is loaded with vegetables, chicken stock, wine, and herbs. This soup makes a hearty meal that's satisfying for the whole family to enjoy!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion- chopped
  • 2 small carrots- thinly sliced
  • 3 garlic cloves- minced
  • 1/2 tsp. dried rosemary
  • 32 -ounces of 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 (8-ounces) of 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 of 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 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 chicken, 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 them into mini meatballs. Yields: about 25 to 35 mini chicken meatballs.
  3. While the soup is 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 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 to your taste. If soup becomes too salty, just add some water to the soup to help dilute some of the sodium.

Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 272Total Fat: 8.9gSaturated Fat: 2.3gCholesterol: 69mgCarbohydrates: 16,5gFiber: 4.1gSugar: 2.1gProtein: 28.2g

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White Bean Soup with Mini Meatballs by 2sistersrecipes.com

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Happy Cooking!  ๐Ÿ™‚

 xo Anna and Liz

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10 Comments

  • Reply
    Frank
    February 20, 2022 at 10:53 am

    Great soup. I used all beef meatballs instead of chicken. Also I only had canolinni beans available. Everything worked out fine.

    • Reply
      by Anna and Liz
      February 20, 2022 at 11:54 am

      Thank you, Frank! Thatโ€™s awesome you adapted to our recipe with what you had. So happy you made our soup. And welcome to our recipe blog!…itโ€™s so nice to meet you! Have a great day! ๐Ÿ™‚

  • 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.

  • Reply
    [email protected] 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
    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
    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! ๐Ÿ™‚

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