Italian Chicken Mini-Meatball Soup
with White Beans, Parmesan & Buttered Baguette
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
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°.
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