Italian Chicken Meatball And Bean Soup Recipes

ITALIAN MEATBALL 'N' BEAN SOUP

Italian Meatball 'n' Bean Soup image

This is a taste sensation the whole family will love.-Amanda Bowyer, Caldwell, Idaho

Provided by Taste of Home

Categories Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 large egg
3 tablespoons 2% milk
1/3 cup seasoned bread crumbs
1 pound bulk Italian sausage
1/2 pound ground turkey
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup water
2 green onions, thinly sliced
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon crushed red pepper flakes
Additional thinly sliced green onions, optional

Steps:

In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

Nutrition Facts : Calories 529 calories, Fat 31g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 1273mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 8g fiber), Protein 27g protein.

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.

WHITE BEAN SOUP WITH MEATBALLS

White Bean Soup with Meatballs image

It tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up-with an egg slicer! -Carole Lotito, Hillsdale, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/8 teaspoon coarsely ground pepper
12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
1 cup julienned carrots
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
8 cups coarsely chopped escarole (1 bunch) or fresh spinach
Thinly sliced fresh basil, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute., Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 301 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1050mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 19g protein.

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