Chicken Meatball Soup
There's nothing better than a hearty soup for a cold winter day! This sausage meatball kale soup is a perfect marriage of creaminess and flavor!
Servings: 10 servings
Ingredients
For the chicken meatballs
- 1 lb ground chicken
- 1 tsp fennel seed
- 1 tsp allspice
- 1 tsp smoked paprika
- 1 tsp herbs de Provence
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1 clove garlic
- 2 tbsp pureed white beans (reserved from below)
For the soup
- 2 tbsp olive oil
- 1 ½ cups diced onion
- 1 tsp kosher salt
- ¾ cup diced celery
- 3 cloves garlic minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 ½ cups roughly chopped carrot
- 1 6-8 oz potato
- 2 cans white beans
- 5 cups chicken stock
- 1 bunch kale (approx. 10 oz) ribs removed and chopped
Instructions
For the meatballs
- Preheat oven to 425°F.
- Using an immersion blender or food processor, puree 1 can of white beans. Reserve 2 tbsp for the meatballs and set the rest aside for the soup.2 cans white beans
- In a bowl, combine the ground chicken, fennel seed, allspice, smoked paprika, herbs de Provence, salt, black pepper, garlic, and bean puree. Stir to combine spice and meat evenly.1 lb ground chicken, 1 tsp fennel seed, 1 tsp allspice, 1 tsp smoked paprika, 1 tsp herbs de Provence, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper, 1 clove garlic, 2 tbsp pureed white beans (reserved from below)
- Using a #100 (2 tsp) cookie scoop, make meatballs and place on a parchment-lined baking sheet. This should make approximately 35 meatballs. Bake in the preheated oven until browned and an internal temperature of 165°F is reached. While baking, prepare the soup.
For the soup
- Heat olive oil over medium heat in a 6-quart stockpot or Dutch oven. Add onion, celery, and salt. Slowly sauté until the onion and celery are translucent and soft, 4-6 minutes. Add garlic, red pepper, oregano, and basil. Stir and heat until garlic is fragrant, 1 minute.2 tbsp olive oil, 1 ½ cups diced onion, 1 tsp kosher salt, ¾ cup diced celery, 3 cloves garlic, ½ tsp red pepper flakes, 1 tsp dried oregano, 2 tsp dried basil
- Add carrot, potato, 1 can of whole white beans with the liquid, and chicken stock. Bring to a boil and reduce to a simmer. Simmer until the carrot and potato are cooked, 25-35 minutes.1 ½ cups roughly chopped carrot, 1 6-8 oz potato, 2 cans white beans, 5 cups chicken stock
- Once the potatoes and carrots are cooked, add the reserved pureed beans to the soup. Continue to cook to remove the raw flavor, 15 minutes. Add the kale and baked meatballs to the soup. Allow the kale to wilt and the meatballs to warm through, 6 minutes.1 bunch kale (approx. 10 oz)
Video
Nutrition
Serving: 1serving | Calories: 263kcal