If you make this White Bean Chicken Meatball Soup with Pesto and Chicken Bone Broth, you’ll rule the land (or at least your household) as the undisputed champion of chicken soup!
This is probably my favorite soup I’ve ever created, no joke.
And I’ve made a lot of bone broth soups.
As part of the Sourdough Bread and Bone Broth Soup ebook that you can download for FREE, this chicken meatball soup recipe reigns supreme.
And yes, you can definitely make this with regular chicken broth, but bone broth just takes it to another stratosphere.
The recipe card for this White Bean Chicken Meatball Soup is on the bottom of this post ⇓
White Bean Chicken Meatball Soup Ingredients
- red bell pepper, onion, carrots, and garlic
- fresh rosemary
- ground chicken and chicken sausage (uncooked)
- cumin
- butter beans or white beans of choice
- chicken bone broth or high-quality chicken broth
- pesto
- a touch of butter for extra lusciousness
How to make Chicken Meatballs
- Mix uncooked ground chicken and chicken sausage (I like uncooked Italian chicken sausage)
- Add garlic, salt, pepper, and cumin and mix
- Keep your hands wet to shape the meatballs without the mixture sticking to your hands
- Saute the meatballs in a dutch oven or large pot to get some caramelization on them and add flavor to the soup
- Finish simmering them in the soup once the veggies and broth have been added
How to make White Bean Chicken Meatball Soup
- After the meatballs have some nice color on them, remove them from the pot and set aside
- Add the red bell peppers, onion, carrots, rosemary with a bit of butter and soften them
- Add chicken broth, meatballs, and white beans (rinse and drain the beans first) and simmer for 5-7 minutes
- Season with salt and pepper
- Serve with dollops of pesto on top!
What brand of chicken bone broth do you use?
I love Kettle & Fire bone broths and have been drinking their broth religiously since 2016. They are available in many grocery stores, but I have a coupon for you if you purchase it through their website!
Use coupon code BESSIEBAKES15 for 15% off your first order (get free shipping when you order 6 or more cartons). Click the button below to order! (This is an affiliate link)
A Quick Pesto Recipe (if you don’t want to buy it)
Here we have an easy Arugula Parsley Pesto recipe that doesn’t oxidize like regular basil pesto. Basil (although wonderful) goes dark pretty quickly after it’s been exposed to oxygen.
The Sourdough Bread & Bone Broth Soup ebook
- Get soul-satisfying bone broth soup and stew recipes along with sourdough bread recipes to pair with them (even a gluten-free cornbread recipe)
- Read all about each of the recipes on this mega post
Download the Sourdough Bread & Bone Broth Soup ebook
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Bon Appetit Ya’ll,
Leslie O.
Chicken Meatball Soup | Pesto & White Beans
Ingredients
For the Chicken Meatballs
- 3/4 pound ground chicken, uncooked
- 1/2 pound ground chicken sausage, uncooked
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp salt for meatballs, plus more for soup
- black pepper
For the soup
- 1 small onion, diced
- 1 carrot, peeled and finely chopped
- 1 red bell pepper
- 1 TBSP butter
- 2 1/2 cups chicken bone broth, or high-quality chicken broth
- 15 ounce can butter beans or white beans or choice use two cans if you like a lot of beans in your soup
- 1 sprig rosemary, chopped
- 4 tsp olive oil
Instructions
Prepping and chopping
- Chop the onion, garlic, carrot. red bell pepper, and rosemary.
- Add the ground chicken and chicken sausage in a bowl. Add the garlic, cumin, 1 tsp salt, 1/2 tsp pepper, and 2 tsp olive oil. Stir to combine.
- Wet your hands and roll into small meatballs.
- Rinse and drain the beans.
Cooking the meatballs and soup
- Heat a dutch oven or a large stockpot over medium heat. Add 1 tsp. olive oil and saute the meatballs in batches to brown the outside. Set aside each batch after they have browned.
- Add 2 tsp olive oil and 1 Tbsp butter to the pot and saute the onions, carrots, red bell pepper, garlic, and rosemary in the same pot for about 3 minutes or until the onions have softened.
- Add the chicken broth and stir to release the brown bits from the bottom of the pan.
- Add the beans and meatballs to the pot. Cover partially and bring the broth to a simmer. Reduce heat to low or medium-low to keep it simmering.
- Simmer for about 5-7 minutes or until the meatballs are cooked through.
- Season to taste with salt and pepper.
- Serve with dollops of pesto on top!
Such a delicious recipe! I didn’t have the ground chicken, so I had to modify it a bit, but it’s now a fav and I can’t wait to do it as meatballs. One thing… where do you find those butter beans? In the frozen section? I’m in Franklin, so could shop where you get them. I’m probably just missing them somewhere.
oh.. and a question, I saw a post about a workshop you hosted a few weeks back. Is it offered annually and if so, could you send me a link?
Oh I’m so glad you loved the recipe! I found the canned butter beans at either Kroger or Publix, I can’t remember which one. They were in the bean aisle, not the frozen section. Any canned white beans will work for this recipe, cannelini, northern, butter beans, etc. The butter beans were nice because they are larger beans with nice texture. As far as a baking workshop I haven’t hosted one yet as I couldn’t work it out with my schedule, but I hope to next year. You can sign up for my email list if you’d like and I’ll definitely update my subscribers about any workshops coming up!