Thank you, Amy. You shared this recipe with me a while ago and I make it whenever someone in my house is sick. It is our “new” chicken soup and it tastes so good that I can’t wait to have the leftovers for lunch. Of course, I always have to share.
White Bean and Kale Soup with Meatballs
1 pound ground chicken
1 large egg
1/2 cup breadcrumbs
1/2 cup parmesan cheese
2 teaspoons dried thyme
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 teaspoons avocado oil
1 medium onion, chopped
4 cups chicken broth
1 (14-ounce) can cannellini beans, drained and rinsed
4 cups chopped kale
Combine chicken, egg, breadcrumbs, parmesan, thyme, garlic, salt, and pepper. Form into about 15 balls. Heat half of the avocado oil in a pan and brown the meatballs.
Cook onion in the remaining oil over medium heat until golden. Add broth, meatballs, beans, and kale. Bring to a boil and then simmer for ten minutes.
On day 89 of this 365 day project, I ate my daily five (including a perfectly ripe cantaloupe). Did you enjoy yours?
With love, Kristen
I’m so glad your family loves it as much as mine! All three of us fight over who gets the leftovers. It’s that good!!