White Bean Chicken Meatball Soup with Pesto & Bone Broth
Tender white beans, carrots, onions, red bell peppers, and garlic permeate this Chicken Meatball Soup with nourishing flavor!
Servings 4 people
For the Chicken Meatballs
- 3/4 pound ground chicken, uncooked
- 1/2 pound ground chicken sausage, uncooked
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp salt for meatballs, plus more for soup
- black pepper
For the soup
- 1 small onion, diced
- 1 carrot, peeled and finely chopped
- 1 red bell pepper
- 1 TBSP butter
- 2 1/2 cups chicken bone broth, or high-quality chicken broth
- 15 ounce can butter beans or white beans or choice use two cans if you like a lot of beans in your soup
- 1 sprig rosemary, chopped
- 4 tsp olive oil
Prepping and chopping
Chop the onion, garlic, carrot. red bell pepper, and rosemary.
Add the ground chicken and chicken sausage in a bowl. Add the garlic, cumin, 1 tsp salt, 1/2 tsp pepper, and 2 tsp olive oil. Stir to combine.
Wet your hands and roll into small meatballs.
Rinse and drain the beans.
Cooking the meatballs and soup
Heat a dutch oven or a large stockpot over medium heat. Add 1 tsp. olive oil and saute the meatballs in batches to brown the outside. Set aside each batch after they have browned.
Add 2 tsp olive oil and 1 Tbsp butter to the pot and saute the onions, carrots, red bell pepper, garlic, and rosemary in the same pot for about 3 minutes or until the onions have softened.
Add the chicken broth and stir to release the brown bits from the bottom of the pan.
Add the beans and meatballs to the pot. Cover partially and bring the broth to a simmer. Reduce heat to low or medium-low to keep it simmering.
Simmer for about 5-7 minutes or until the meatballs are cooked through.
Season to taste with salt and pepper.
Serve with dollops of pesto on top!