ITALIAN CHICKEN MEATBALL AND BEAN SOUP

Italian Chicken Meatball and Bean Soup image

In North Dakota, it's pretty common for winter temps to fall below zero. Hearty soups like this are a must. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 large egg, lightly beaten
1/2 cup savory herb or chicken stuffing mix, crushed
1/4 teaspoon salt
1 pound ground chicken
SOUP:
1 tablespoon olive oil
3 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained
6 cups reduced-sodium chicken broth
1-1/2 teaspoons grated lemon zest
5 ounces fresh baby spinach (about 6 cups)
2 tablespoons lemon juice

Steps:

Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 828mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 20g protein.