Minestrone with Chicken Meatballs
Turn a classic comfort food into a hearty, protein-packed masterpiece with this Minestrone with Chicken Meatballs recipe. Juicy, flavorful chicken meatballs seasoned with Parmesan and garlic are gently simmered in a robust tomato broth brimming with tender vegetables, cannellini beans, and spinach. A touch of elbow macaroni adds comforting texture, while aromatic herbs like oregano and basil infuse the soup with classic Italian flavors. Ready in just one hour, this one-pot meal is perfect for cozy weeknight dinners or meal prepping for the week ahead. Garnish with fresh parsley and a sprinkle of Parmesan for the ultimate bowl of comfort!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 large Egg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Zucchini, diced
- 2 cloves Garlic, minced
- 28 ounces Diced tomatoes
- 8 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Elbow macaroni or ditalini pasta
- 1 can (15-ounce) Cannellini beans, drained and rinsed
- 2 cups Fresh spinach, chopped
- 0.25 cup Fresh parsley, chopped
Instructions
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, 2 minced garlic cloves, the egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until just combined.
Using wet hands, form the mixture into small 1-inch meatballs and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes (they do not need to be fully cooked through). Remove and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
Stir in the zucchini and 2 cloves of minced garlic, and cook for another 2 minutes.
Add the diced tomatoes, chicken broth, bay leaf, oregano, basil, and the remaining 1/2 teaspoon of salt. Bring the soup to a boil.
Reduce the heat to a simmer and return the meatballs to the pot. Cover and cook for 10 minutes.
Stir in the pasta and cook until it is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Add the cannellini beans and spinach, and cook for 2-3 minutes until the spinach is wilted.
Remove the bay leaf and stir in chopped parsley. Taste and adjust seasoning if necessary.
Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 61.9 g | 22% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
