Minestrone With Chicken Meatballs Recipes

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SPRING MINESTRONE WITH CHICKEN MEATBALLS



Spring Minestrone With Chicken Meatballs image

Chop whatever veg you've got in your fridge to make this soup.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Pasta     Easter     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Lunch     Leek     Spinach     Carrot     Spring     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil

Steps:

  • Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
  • Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
  • Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
  • Ladle soup into bowls. Garnish with chopped basil and Parmesan.

MEATBALL MINESTRONE



Meatball Minestrone image

Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 pound ground beef
1 large egg, lightly beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2-1/2 cups water
1 can (15-1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

Steps:

  • In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls. , In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. , If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.

Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 706mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

SPRING MINESTRONE WITH CHICKEN MEATBALLS



Spring Minestrone With Chicken Meatballs image

Although this recipe calls for carrots and baby spinach, feel free to chop up a bit of whatever fresh vegetable you have to throw into this soup. I've used zucchini, a bit of eggplant....just whatever I have a bit extra of. From Bon Appetit magazine.

Provided by breezermom

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumb
6 tablespoons parmesan cheese, finely grated, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons fresh chives, chopped
1 large egg, whisked
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4 inch rounds
5 cups low sodium chicken broth
2 cups water
3/4 cup ditalini
1 cup carrot, peeled and cut int 1/2 inch rounds
1 cup Baby Spinach (packed)
kosher salt
black pepper, freshly ground
fresh basil, chopped

Steps:

  • Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
  • Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
  • Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
  • Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
  • Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Nutrition Facts : Calories 378, Fat 16.5, SaturatedFat 4.4, Cholesterol 89.2, Sodium 820.4, Carbohydrate 36.1, Fiber 2.8, Sugar 4.3, Protein 23.2

MINESTRONE WITH CHICKEN MEATBALLS



Minestrone With Chicken Meatballs image

I can't get enough of soup and this one is a marriage between Italian Wedding Soup and Minestone...you can't lose!

Provided by Cook4_6

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 red onion, chopped
2 carrots, peeled and cut into rounds 1/2 inch thick
2 celery ribs, cut into slices 1/2 inch thick
2 garlic cloves, minced
3 cups kale leaves, chopped
1 cup dry red wine
1 large tomatoes, seeded and chopped into 1-inch pieces
4 cups chicken stock
2 cups water
1 bay leaf
1 (19 ounce) can cannellini or 1 (19 ounce) can white kidney beans
1/4 cup fresh basil, chopped
salt, to taste, plus
1/2 teaspoon salt
red pepper flakes, to taste
1 lb ground chicken
2/3 cup parmigiano-reggiano cheese, cheese. grated
1/4 cup dried breadcrumbs
1 egg, beaten
1/4 teaspoon fresh ground black pepper, plus more
fresh ground black pepper, to taste

Steps:

  • In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
  • Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
  • Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.

Nutrition Facts : Calories 326.3, Fat 9.7, SaturatedFat 2.8, Cholesterol 74.6, Sodium 544.1, Carbohydrate 29.4, Fiber 5, Sugar 4.4, Protein 25.3

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