Italian Chicken Meatball and Bean Soup

Ingredients:

• 1 large egg, lightly beaten
• 1/2 cup savory herb or chicken stuffing mix, crushed
• 1/4 teaspoon salt
• 1 pound ground chicken

SOUP:

• 1 tablespoon olive oil
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 teaspoons Italian seasoning
• 2 garlic cloves, minced
• 3 cans (15 ounces each) cannellini beans, rinsed and drained
• 6 cups reduced-sodium chicken broth
• 1-1/2 teaspoons grated lemon zest
• 5 ounces fresh baby spinach (about 6 cups)
• 2 tablespoons lemon juice

Instructions:

• Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes.
• Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer.
• Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.