This bowl of herby greens and beans with chicken meatballs is pure green, herby power for an easy, healthy weeknight dinner. You’re going to love this herby greens and beans recipe.
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For this healthy dinner recipe I envisioned a bowl of herby, green goodness with fresh succulent chicken meatballs. The best part of this greens and beans recipe is that it can be made in one pot. Adding the chicken meatballs directly to the broth keeps them juicy and tender since they’ll absorb some of the broth.
Need some substitution suggestions for this greens and beans recipe?
- Ground Chicken: Ground pork or ground turkey or plant-based crumbles
- Herbs: You can change the flavor profile of this recipe pretty easily, but I would stick with a mix of leafy green herbs such as parsley, basil, dill, sage and scallions. In the spring, you could use spring garlic.
- Baby Arugula: Baby spinach or chopped kale
I added a splash of heavy cream to the pot of herby greens and beans with chicken meatballs for a bit more richness, but you can omit if you want something that feels a little lighter.
You’re going to love this recipe for herby greens and beans. It’s easy to prepare, very filling, and leftovers work perfectly. The broth is so delicious, you hardly need the chicken meatballs at all but they still work perfectly in the broth.
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Herby Greens and Beans with Chicken Meatballs
Equipment
- Wide Pot (Rondeau pot)
Ingredients
Chicken Meatballs:
- ½ cup freshly minced herbs we used parsley, scallions, and dill
- 1 small onion peeled and minced
- 4 cloves garlic peeled and minced
- 1 egg
- ½ cup panko or breadcrumbs plus more if needed
- ¼ cup heavy cream
- 1 pound ground chicken
- Salt, pepper, and crushed red pepper to taste
Herby Greens and Beans
- 1 tablespoon neutral oil for frying
- 1 onion peeled and diced
- 4 stalks celery trimmed and sliced on an angle
- 8 ounces cremini mushrooms trimmed and sliced
- 5 cups chicken stock
- 15 ounces cannellini beans drained and rinsed
- ½ cup freshly minced herbs we used parsley, scallions, and dill
- 4 ounces baby arugula
- ¼ cup heavy cream optional
- Salt, pepper, and crushed red pepper to taste
- A sprinkle of dry thyme optional
- Extra virgin olive oil optional, for garnish
Instructions
Prepare the Meatballs:
- In a bowl, combine the herbs, onion, garlic, and egg. Add the heavy cream and panko and mix to combine to allow the panko to absorb the milk.
- Add the chicken to the mixture and season liberally with salt, pepper, and crushed red pepper. Use your hands to gently mix together. Do not over mix the chicken.
- Roll into tablespoon sized meatballs and transfer to a plate. Set aside in the refrigerator until needed.
Prepare the Aromatics:
- Heat the oil in a wide pot over medium heat. Once hot, add the diced onion and sliced celery and cook for 4-5 minutes until they begin to soften. Add the mushrooms and cook for 7-8 minutes until beginning to turn golden brown. Season all over with salt and pepper.
Cook the Broth:
- Pour in the chicken stock and the cannellini beans. Bring to a boil and season to your preferences with salt, pepper, and crushed red pepper. You can also add dry thyme if you're not using fresh thyme in your herbs.
Cook the Meatballs:
- Carefully add the meatballs to the broth. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes or until the meatballs are cooked through.
Finish the Broth:
- Pour in the heavy cream (if using), minced herbs, and arugula. Cook for 5-6 minutes or until the arugula is wilted. Turn off the heat.
To Serve:
- Ladle the broth and meatballs into bowls and drizzle with extra virgin olive oil, if desired. Enjoy!
