5.0 from 15 votes
Minestrone with Chicken Meatballs
Minestrone with Chicken Meatballs is a hybrid of two comforting soups - minestrone and Italian wedding soup. With a rich, parmesan-infused broth, tons of veggies, whole-wheat orzo, and the most tender, flavorful chicken meatballs, this is a healthy winter soup worth making over and over again.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 351 kcal
Course:
Soup
Cuisine:
Italian , American
Ingredients
- 2 tsp olive oil
- 1/2 cup diced onion + 1/2 onion grated (see notes)
- 1 cup diced carrot
- 3/4 cup diced celery
- 1 tsp coarse kosher salt, divided
- 4 large garlic cloves, grated on a microplane and divided (2 for the broth, 2 for the meatballs)
- 4 cups low-sodium chicken stock
- 14 oz can stewed tomatoes (in basil, onion and garlic)
- 1 medium parmesan cheese rind
- 1/2 cup whole-wheat orzo
- 1- 14.5 oz can white beans, rinsed, drained
- 1 lb ground lean chicken
- 1/4 cup whole-wheat breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried basil
- pepper to taste
- 3 cups baby spinach
Instructions
- Heat a large pot to a medium heat. Add olive oil. Once the oil is hot, add the 1/2 cup diced onion, carrot, celery, and 1/2 teaspoon salt. Sweat until until onion is translucent and veggies are starting to soften, 2-3 minutes. Add 2 grated cloves of garlic, cook another 30 seconds.
- Add in chicken stock, tomatoes, parmesan cheese rind, remaining salt, and orzo. Use a fork to gently smash about 1/2 the beans, and then add it to the soup. This will help thicken the soup. Bring to a boil and reduce to a simmer.
- While the soup simmers, make the meatballs. Add the ground chicken, breadcrumbs, egg, parmesan cheese, basil, remaining garlic, remaining grated onion and a pinch of pepper to a medium bowl. Mix just until it's combined.
- Use a small ice cream or cookie dough scoop to form chicken into about 1-inch meatballs. Gently drop the meatballs in the simmering soup. Continue to simmer until the meatballs are cooked through and the orzo is also cooked, about 10 minutes.
- Add spinach, stir until wilted. Season to taste with salt and pepper. Serve with grated parmesan cheese.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
351kcal
(18%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
104mg
(35%)
Sodium
724mg
(30%)
Potassium
1088mg
(31%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
5379IU
(108%)
Vitamin C
8mg
(9%)
Calcium
165mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 351
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 724mg | 30% |
| Potassium | 1088mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 5379IU | 108% |
| Vitamin C | 8mg | 9% |
| Calcium | 165mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.