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.
