Italian Chicken Mini-Meatball Soup
with White Beans, Parmesan & Buttered Baguette
- Milk
- Soy
- Wheat
For this riff on Italian wedding soup, mini sausage meatballs steal the show. They simmer in a garlicky tomato broth with beans, carrots, and scallions until tender. Sprinkle your bowls with umami-rich Parmesan cheese and serve with buttery toasted baguette for a hearty, comforting meal in just 20 minutes.
Ingredients
3 ounce
Carrot
9 ounce
Italian Chicken Sausage Mix
1 unit
Cannellini Beans
1 unit
Crushed Tomatoes
½ teaspoon
Celery Salt
2 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Trim, peel, and cut carrot into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add carrot and scallion whites to hot pot. Cook, stirring occasionally, until carrot is slightly tender and scallions are browned and fragrant, 2-4 minutes. • While veggies cook, form sausage* into 12-14 1-inch meatballs (24-28 meatballs for 4 servings).
• Add beans, crushed tomatoes, stock concentrates, garlic powder, half the celery salt, 11⁄2 cups water, and 1⁄2 tsp sugar to pot with veggies (for 4 servings, use all the celery salt, 3 cups water, and 1 tsp sugar). Bring to a boil. • Once boiling, carefully add mini meatballs to pot. Cook, stirring occasionally, until meatballs are cooked through, 4-6 minutes. • Taste and season with salt and pepper if desired.
• Halve baguette lengthwise; toast until golden brown. Spread cut sides with softened butter. • Divide soup between bowls and top with Parmesan and scallion greens. Serve with buttered baguette on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty soup, though some found it needed more seasoning or depth. The chicken sausage flavor was divisive.
- Ease of prep: Quick and simple to prepare, though some found making meatballs messy. Several opted to brown the meat instead.
- Suggestions: Consider adding pasta, kale, or spinach for more substance. Try simmering longer to meld flavors and soften vegetables.
- Leftovers: Several mentioned it reheated well, with some preferring it even more the next day for lunch.
- Texture: Some wanted a thicker soup; others suggested using less beans or adding more broth for desired consistency.
Reviews from our home cooks
Love the flavor. Way too many beans and not really enough broth. And definitely more meatballs than we need for soup. But overall I loved it. Next time I'll add ditalini pasta and use 1/4 of the amount of beans
Okay so this is very tasty! The tomatoes are fresh and the carrots slightly toothy and the beans give good texture & protein. And the mini-meatballs are attractive to the eye - BUT. Upon eating, I think I would prefer just to cook the sausage as-is and crumble it as it browns & cooks through - because then there would a more equitable sausage-to-everything-else ratio in each spoonful of soup. I mean, the beans & carrots & tomato are what I work through to get to the fun yummy sausage, it's not as much fun when it's a bunch of spoonfuls of just tomato broth & veg and then WHAM!! there is a wallop of meatball... so I liked it and would def make again, but not with meatballs as cute as they make the soup look. :) (Oh also I didn't toast my baguette, I just dunked small chunks into my broth. Just, you know, a non-buttery yet still delicious option!)
Easy to make and delicious. The baguette was a delicious side and perfect with the soup.
I didn't make meatballs - just sautéed the chicken sausage which made it even easier and it was tasty! I added my own fresh garlic and celery but that is a personal choice. Tasty!!
We were actually surprised at how much we liked this soup! We are not big soup lovers but what a great combination of tastes and textures. Well done!
Thought I wouldn't like it without a pasta but the beans added a thickness and this was surprisingly good. Didn't rinse the beans to add some thickness to it, and let it simmer lower for extra to really let the flavors mix. Great addition!
This soup came out good, I like having hearty soups like this as we finally go into fall here. A nice flavor to the soup and very tasty.
The meatballs were just sausage. Way too dense & dry, needed breadcrumbs at least.... Beyond that, I tasted the soup and it tasted like a bland chilli rather than an Italian bean soup, so I added dried oregano & basil & saved it. (If you taste an Italian soup & think, "this would be better with corn", something's gone wrong. Italy didn't have corn until post Columbus, lol.) anyways, the end result was great (except the meatballs) but the recipe could use some work.
This was pretty good--I'm slowly realizing that I'm not the biggest fan of the Italian chicken sausage. I don't dislike it, it's just a bit much, so while this was pretty tasty, I probably won't order it again.
This needs pasta and more liquid. The beans absorbed all the liquid and became more like a stew than a soup. More herb flavor too
