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
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.
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.
Calories: 530kcal | Carbohydrates: 40g | Protein: 39g | Fat: 26g | Sodium: 823mg | Fiber: 7g | Sugar: 8g | Vitamin C: 8mg