Italian Chicken Meatball and Bean Soup

Recipe by: Regina Zona

“We had a lot of beans in the cupboard and found this recipe!”


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


  • 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


  • 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.