Tuesday, January 25, 2011

White Bean, Spinach and Chicken Meatball Soup


This is a soup I make often because it really is simple to make and everyone loves it. It's gluten and dairy free, but still filling enough to serve as a complete meal.

For a thicker consistency, blend some of the soup before putting in the meatballs. It's a great way to get your kids to eat their beans and greens!

2 tbsp. olive oil                                                                                                
1 sweet onion, diced                                                                                        
3 cloves garlic, minced                                                                                     
4 cups gluten free chicken broth or vegetable broth                                
1 (28 oz.) can tomatoes, pureed (Optional.  If you don't like tomatoes, add more broth)                                                           
1 (15oz.) can white beans, rinsed
1/2 package frozen chopped spinach, thawed

1 lb. ground chicken
1 egg
1/2 cup GF bread crumbs
salt and pepper
1/2 tsp. dried rosemary (optional)


1- Prepare meatballs:  Mix chicken, egg, bread crumbs, salt & pepper and rosemary in a bowl and mix thoroughly. Form into small meatballs and place on a non-stick baking pan (approx. 30-40 mini meatballs.) Bake meatballs at 350F until cooked through, approx. 15 min.

2- While meatballs are cooking, in a large pot, heat olive oil and add onions and garlic. Saut√© over medium heat until soft, approx. 5 min. Add chicken broth, tomatoes if using, and spinach.  Bring to a boil and then lower to a simmer.

3- Remove meatballs from oven and set aside.

4- Add beans to soup.  If you want a thicker soup, puree a bit with an immersion blender until desired thickness is achieved.  Add meatballs after blending. 

Serve with some grated Parmesan cheese, if desired. 

When cooked, add beans and meatballs to soup and heat through.  Adjust seasoning.  Serve with some grated parmesan if desired.

*** I like to make a meal out of it by cooking up some macaroni or small shell noodles in a separate pot and adding them to the soup when serving.  Rice would also work nicely.

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