See more
Community Recipe
from [psfreeman]
Meatball and White-Bean Soup

Meatball and White-Bean Soup

"Soups to Savor: Beans add nutrients and healthy, filler fiber ... and they're cheap" by Michael Hastings. Beans: lentils, pintos, black, kidney, cannellini, etc. Meatballs stretch the beef, fresh greens add color and vitamins; pasta could be used in place of the beans. This soup tastes best with a mix of broths: chicken/beef (as below) or chicken/pork. Store-bought will work, but homemade is better. Winston-Salem Journal: January 16, 2013.

  • Yield: 7 servings
  • Prep time:45 Minutes
  • Cook time:30 Minutes


  • Meatballs:
  • 2 slice(s) soft sandwich bread, crusts removed, torn into small pieces
  • 1/2 cup(s) half-and-half or milk
  • 1/2 cup(s) grated Parmesan cheese
  • 8 ounce(s) ground pork
  • 2 tablespoon(s) grated onion
  • 2 clove(s) minced garlic
  • Salt and black pepper
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) dried oregano
  • 1 pinch(s) crushed red pepper flakes or cayenne pepper
  • 8 ounce(s) ground beef
  • Soup:
  • 1 tablespoon(s) olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk(s) celery, chopped
  • 2 minced garlic cloves
  • 1 quart(s) good-quality, reduced-sodium chicken broth
  • 1 quart(s) good-quality, reduced-sodium beef broth
  • 2 15-ounce can(s) cannellini beans, rinsed and drained
  • 8 ounce(s) fresh chard or kale, stemmed, washed and chopped (about 4 cups)
  • Grated Parmesan cheese, for garnish


1. To make the meatballs, stir bread and half-and-half together in large bowl until combined. Add cheese, pork, onion, garlic, about 1 teaspoon salt, ½ teaspoon black pepper, the baking powder, oregano and crushed red pepper. Stir well. Add the beef and stir gently, just until well combined.

2. Moisten hands with water, then use a heaping teaspoon of meat mixture to form each meatball. You should get about 32 small meatballs. These can be made a day ahead; cover and refrigerate until ready to cook.

3. For the soup, put the oil in a soup pot. Add onion, carrot, celery and garlic; sauté about 5 minutes until slightly softened. Add the broths and bring to a boil. Add the meatballs and return to a simmer. Add the beans and chard or kale. Simmer until meatballs are cooked through and the chard or kale is tender, about 5 minutes. Taste and add salt or pepper if needed. Serve each bowl garnished with Parmesan cheese.

Go to full version of

Meatball and White-Bean Soup recipe