shared by followers | following

Minestrone With Chicken Meatballs

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


2 tablespoons olive oil
1 red onion chopped
2 carrots peeled, and cut into rounds ½" thick
2 celery stalks cut ½" thk slices
2 garlic cloves minced
3 cups kale leaves chopped
1 cup dry red wine
1 large tomato seeded, and chopped into 1" pieces
4 cups chicken stock
2 cups water
1 bay leaf
1 can cannellini or white kidney beans - (19 oz)
¼ cup chopped fresh basil
Salt to taste, plus
½ teaspoon salt
red pepper flakes to taste
1 pound ground chicken
cup grated Parmigiano-Reggiano cheese
¼ cup dried bread crumbs
1 egg beaten
¼ teaspoon freshly-ground black pepper plus more to taste
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


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 teaspoon salt and the 1/4 teaspoon 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. This recipe yields 8 servings.

More recipes by Mary S.

views icon 120 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In