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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.
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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.  
Course Soup
Cuisine American, Italian
Keyword minestrone, meatball soup, vegetable soup, healthy soup
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings 6 people
Calories 351kcal
Cost $25

Equipment

  • Stock pot or dutch oven

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. 

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 37g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 724mg | Potassium: 1088mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5379IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 5mg