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

  • Servings: 6
  • Difficulty: easy
  • Print


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

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