Italian Chicken Mini-Meatball Soup

Name: Italian Chicken Mini-Meatball Soup with White Beans, Parmesan & Buttered Baguette
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 3 ounce Carrot; 2 unit Scallions; 1 unit Cannellini Beans; 9 ounce Italian Chicken Sausage Mix; 1 teaspoon Garlic Powder; 2 unit Chicken Stock Concentrate; 1 teaspoon Celery Salt; 13.76 ounce Crushed Tomatoes; 1 unit Demi-Baguette; 3 tablespoon Parmesan Cheese; Salt; Pepper; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; 1 tablespoon Butter

with White Beans, Parmesan & Buttered Baguette

Sara HeilmanPublished on July 29, 2024

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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.

Tags:

Quick

•Easy Prep & Clean

•Family Friendly

•New

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 ounce

Carrot

2 unit

Scallions

1 unit

Cannellini Beans

9 ounce

Italian Chicken Sausage Mix

1 teaspoon

Garlic Powder

2 unit

Chicken Stock Concentrate

1 teaspoon

Celery Salt

13.76 ounce

Crushed Tomatoes

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories810 kcal

Fat28 g

Saturated Fat10 g

Carbohydrate74 g

Sugar18 g

Dietary Fiber12 g

Protein42 g

Cholesterol140 mg

Sodium2790 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Strainer

•Medium Pot

Instructions

• 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°.