Embrace the vibrant flavors of spring with our Spring Minestrone Chicken Meatballs. This recipe offers a delightful twist on a classic Italian favorite, infusing tender chicken meatballs into a hearty, vegetable-packed minestrone soup, making it a wonderfully nourishing and satisfying meal for any occasion.
Key Ingredients for Spring Minestrone Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups chopped fresh spinach or kale
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How to Make Spring Minestrone Chicken Meatballs
This delightful Spring Minestrone Chicken Meatballs recipe is a weeknight hero, coming together in under an hour for a flavorful and hearty meal. The meatballs are incredibly tender, absorbing the delicious broth, while the abundance of fresh spring vegetables ensures every spoonful is a burst of goodness. It’s a satisfying dish that feels both comforting and incredibly fresh.
Prep time: 20 minutes
Cook time: 35 minutes
Step-by-Step Instructions
- Prepare the Chicken Meatballs: In a medium bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup grated Parmesan cheese, beaten egg, 2 minced garlic cloves, dried oregano, salt, and black pepper. Gently mix until just combined. Be careful not to overmix, as this can result in tough meatballs.
- Form the Meatballs: Roll the chicken mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to crowd the pot. Brown them on all sides, about 5-7 minutes total. Remove the browned meatballs from the pot and set them aside on a plate.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the remaining 2 minced garlic cloves, dried basil, and dried thyme, and cook for another minute until fragrant.
- Build the Soup Base: Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Add Beans and Meatballs: Stir in the rinsed and drained cannellini beans and the browned chicken meatballs.
- Simmer the Soup: Bring the soup back to a gentle simmer. Cover the pot and let it cook for about 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Cook the Pasta: Add the small pasta to the simmering soup. Cook according to the pasta package directions, or until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- Wilt the Greens: Stir in the chopped fresh spinach or kale during the last 2-3 minutes of cooking, until it wilts.
- Serve: Ladle the Spring Minestrone Chicken Meatballs into bowls. Garnish with fresh chopped parsley and serve with extra grated Parmesan cheese and crusty bread for dipping.
Why You’ll Love This Spring Minestrone Chicken Meatballs
You’ll adore this Spring Minestrone Chicken Meatballs for its delightful combination of tender, savory chicken meatballs swimming in a vibrant, vegetable-rich minestrone soup. It’s a dish that truly captures the essence of spring, packed with fresh produce and comforting flavors, making it feel both wholesome and incredibly satisfying. Unlike a plain chicken noodle soup, the addition of hearty beans and pasta creates a more robust and filling meal, perfect for a cool evening or a hearty lunch.
Making this delicious soup at home is also a fantastic way to save money compared to dining out, offering restaurant-quality taste without the hefty price tag. The medley of seasonal vegetables, combined with the herby, garlicky chicken meatballs, creates a symphony of flavors that will have everyone asking for seconds. So why not ditch the takeout menu and whip up a pot of this delightful Spring Minestrone Chicken Meatballs this week? Your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Leftovers of Spring Minestrone Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before transferring it to the refrigerator.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup seems a little thick after refrigeration, you can add a splash of chicken broth or water to thin it out to your desired consistency.
For longer storage, you can freeze the Spring Minestrone Chicken Meatballs. Allow the soup to cool completely, then transfer it to freezer-safe containers or freezer bags, leaving about an inch of headspace for expansion. It will keep in the freezer for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating on the stovetop.
Final Thoughts
Our Spring Minestrone Chicken Meatballs is a delightful, hearty, and remarkably easy meal that perfectly embodies the fresh spirit of the season. We encourage you to gather your loved ones and enjoy this nourishing bowl of goodness together.
Spring Minestrone Chicken Meatballs
Ingredients
Equipment
Method
- In a medium bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup grated Parmesan cheese, beaten egg, 2 minced garlic cloves, dried oregano, salt, and black pepper. Gently mix until just combined. Be careful not to overmix, as this can result in tough meatballs.1 lb ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Roll the chicken mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to crowd the pot. Brown them on all sides, about 5-7 minutes total. Remove the browned meatballs from the pot and set them aside on a plate.2 tablespoons olive oil
- Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the remaining 2 minced garlic cloves, dried basil, and dried thyme, and cook for another minute until fragrant.2 tablespoons olive oil, 1 large onion, 2 carrots, 2 stalks celery, 2 cloves garlic, 1 teaspoon dried basil, 1/2 teaspoon dried thyme
- Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.6 cups chicken broth, 1 (15-ounce) can diced tomatoes
- Stir in the rinsed and drained cannellini beans and the browned chicken meatballs.1 (15-ounce) can cannellini beans, 1 lb ground chicken
- Bring the soup back to a gentle simmer. Cover the pot and let it cook for about 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Add the small pasta to the simmering soup. Cook according to the pasta package directions, or until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.1 cup small pasta
- Stir in the chopped fresh spinach or kale during the last 2-3 minutes of cooking, until it wilts.2 cups fresh spinach or kale
- Ladle the Spring Minestrone Chicken Meatballs into bowls. Garnish with fresh chopped parsley and serve with extra grated Parmesan cheese and crusty bread for dipping.fresh parsley, 1/4 cup grated Parmesan cheese, crusty bread