Spring Green Minestrone & Meatball Soup

A delicious, vegetable-filled soup to warm you up.

Green Minestrone & Meatball Soup

Gluten-Free | Dairy-Free

Ingredients:

• 1 medium shallot, finely minced

• 1/4 cup parsley, chopped

• 1LB ground chicken or turkey

• 1/2 teaspoons salt 

• 1/4 teaspoon pepper

• 1 white onion, small dice or slice

• 1/4 cup white wine 

• 1 tablespoon Dry seasoning, like 21 or Italian or herbs de provence 

• 4 celery stalks, sliced 

• 3 carrot, sliced into rounds

• 2 quarts chicken bone broth or vegetable stock 

• 1 15oz can white beans or cannellini beans, drained and rinsed

• 1LB green beans, cut into 1/3 inch pieces 

• 3 stems kale, stems removed, finely chopped 

Procedure:

1. In a medium mixing bowl add the ground chicken or turkey, shallot, parsley, salt, and pepper. Gently mix together with your hands. 

2. Form mini meatballs using a 1- 1½  tablespoon cookie scoop or using your hands. 

3. Heat up a large pot over high heat, once hot add the oil swirling to coat the bottom of the pan. Add a few meatballs at a time to brown the meatballs. Set them aside on a paper towel lined plate. 

4. Once all the meatballs are browned add more oil if needed and the white onions. Cook for about 3-5 minutes or until onions are translucent. Then add the white wine, deglazing the pot as you go. Cook until wine is reduced by half. 

5. Add the carrots and celery and cook for about 5 minutes. Season with salt and the dry seasoning blend. Stir in the bone broth (or vegetable stock). Bring to a boil, then simmer for 10 minutes. Then add the meatballs and simmer fro about 10 minutes. 

6. The last 10 minutes add the green beans, cannellini beans, and the kale. Adjust seasoning to taste with salt and pepper.