Hearty minestrone with chicken meatballs and chunky vegetables
Lean & Clean, Mediterranean, Soy-Free, Family-Friendly, Diabetes-Friendly, Dairy-Free, Gluten-Free
Chicken meatballs studded with fresh basil team up with chunky vegetables in this superfast early fall minestrone.
In your bag
- 4 or 5 sprigs organic fresh basil
- 10 ounces ground chicken
- 1 organic egg
- 1 organic yellow onion
- 1 organic fennel bulb (about 5 ounces)
- 1 organic summer squash
- ¼ pound organic green beans
- 1 cup cooked white beans
- 1 cup crushed fire-roasted tomatoes
For easier handling, you can freeze the ground meat mixture for 10 minutes before shaping into balls. And if you have extra vegetables from your garden or fridge, throw them into the soup. Just be sure to cut them into similar sizes as the rest of your vegetables (½- to 1-inch pieces) and cook them with the other vegetables (Step 4).
Make It Ahead
The meatballs (Step 1) can be shaped up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, proceed with the rest of the recipe as directed.
Make It Leaner
Stretch this dish into 3  portions and each serving becomes just 330 calories and 14 grams of fat.
Calories: 490, Protein: 37g (74% DV), Fiber: 12g (48% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 200mg (67% DV), Sodium: 190mg (8% DV), Carbohydrates: 38g (13% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.