Recipe by Cook4_6
I can't get enough of soup and this one is a marriage between Italian Wedding Soup and Minestone...you can't lose!
Top Review by Dr. Jenny
This recipe is in my Williams-Sonoma "Chicken" cookbook and that is how I initially found it. I made the soup a few days ago for my aunt, myself and DH for lunch. The soup is good and the chicken meatballs make it more filling than most soups. However, both DH and I agreed that we have made other minestrone soups that were a bit more flavorful, particularly ones that include balsamic as an ingredient in the soup. We did not make any modifications to this recipe.
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 carrots, peeled and cut into rounds 1/2 inch thick
- 2 celery ribs, cut into slices 1/2 inch thick
- 2 garlic cloves, minced
- 3 cups kale leaves, chopped
- 1 cup dry red wine
- 1 large tomatoes, seeded and chopped into 1-inch pieces
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1 (19 ounce) can cannellini or 1 (19 ounce) can white kidney beans
- 1⁄4 cup fresh basil, chopped
- salt, to taste, plus
- 1⁄2 teaspoon salt
- red pepper flakes, to taste
- 1 lb ground chicken
- 2⁄3 cup parmigiano-reggiano cheese, cheese. grated
- 1⁄4 cup dried breadcrumbs
- 1 egg, beaten
- 1⁄4 teaspoon fresh ground black pepper, plus more
- fresh ground black pepper, to taste
Directions See How It's Made
- In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
- Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
- Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.