Marvelous Minestrone With Mini Chicken Meatballs

The other day I felt like having minestrone. I checked out the fridge, I realized I also had some ground chicken, so I decided to try a new recipe: minestrone with mini chicken meatballs! Hey, that’s how we discover what’s a hit and what’s a miss! My family loved it! So in our book, it’s a hit. I thought you might like to give it a try as well. I hope you do! This serves four or five heaping servings.

Marvelous Minestrone With Mini Chicken Meatballs

Gretel Shaw

I love minestrone with mini chicken meatballs. It's flavourful and can fill me up quickly. Here's the special recipe you must try.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 841 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meatball Ingredients

• 1 pound ground chicken (minced chicken)
• 1 pound egg
• 2 slices bread - gluten-free
• ¼ cup milk
• ½ cup bread crumbs - Italian-flavored and gluten-free
•  
  ¼ cup Romano cheese - grated
• 1 dash salt
• 1 dash ground black pepper
• ½ teaspoon garlic powder - ground
• 1 teaspoon dried parsley
• 3 tablespoons canola oil

Minestrone Ingredients

• 1 large onion - chopped
• 3 medium carrots - peeled and sliced in half lengthwise, then sliced into ½ slices
• 3 stalks celery - chopped
• 1 medium zucchini - sliced half lengthwise, then cut as carrots were, in ½ in slices
•  
  1 large potato - peeled, then sliced into cubes of about ¾ inch
• 3 cloves garlic - minced
• 1 can cannellini beans - drained and rinsed
• 32 ounces chicken stock (chicken broth or chicken bouillon) - gluten-free
• 3 cups water
• 1 can tomato - crushed or diced
•  
  8 ounces pasta - gluten-free
• 1 dash salt
• 1 dash ground black pepper
• 1 dash dried parsley - flakes
• 2 tablespoons basil - minced
• 1 dash nutmeg - ground

Instructions

 

• First, mix the meatballs: soak the bread slices in the milk for a few minutes. While that’s soaking away, combine all of the other meatball ingredients. Then take the wet bread and break, smash with fingertips into “mushy” pieces. You don’t need the crusty ends, mostly, use the centres. Add to the mixture and combine.
• Shape into really small balls, about 1 to 1 ½ inches in size. They’re sticky so perhaps wet fingers in a drop of water to shape.
• In the large soup pot, place the canola oil and when hot, saute the meatballs as much as you can without burning. Using a spoon to turn them over is helpful.
• Remove to a plate when all are golden.
• In the same pot, leaving the oil and bits stuck to the bottom, place the onion and saute for about 4 minutes.
• Add the garlic and stir until fragrant. Don’t allow it to burn.
• Next, add the carrots, celery, and occasionally stir for about 5 minutes.
• Add the zucchini next and then the potatoes. Stir in.
• Add the broth, tomatoes and 3 cups of water.
• Re-place the meatballs into the pot.
• Add the spices and beans.
• Cover and simmer for 30 minutes, being careful to stir frequently.
• At this point, add the raw pasta and stir until al dente.

Nutrition

Calories: 841kcalCarbohydrates: 74gProtein: 56gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 534mgSodium: 1401mgPotassium: 2051mgFiber: 12gSugar: 15gVitamin A: 8855IUVitamin C: 39mgCalcium: 348mgIron: 9mg

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