Chicken Meatball, Swiss Chard, & Northern Bean Soup

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Last week I had started to think snow season may have ended.  But not quite, we had a record day of snow over the weekend and a cold start to this week.  I have managed to avoid getting sick as the weather plays its game this time of the year, but there are moments when I can feel my immunity compromised.  So I made a batch of soup to warm me through and give me a boost.

I made this soup using Better Than Bouillon chicken base, onions, carrots, dill weed, salt, pepper, and a pecorino romano cheese rind.  Cheese rinds add a wonderful flavor to any soup!  Once the broth was made I added chicken meatballs raw to the soup broth.  I also added a can of northern beans for a little more protein.  Lastly I mixed in an entire bunch of chard.  It barely fit in the pot I used but once it wilts you get a little room back.  This soup was a hit.  Cia ate a huge bowlful as did Josh and I.  This batch made enough for us all to have it again for lunch the next day.  Now come on warm weather!

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Chicken Meatball, Swiss Chard, & Northern Bean Soup

  • 1 lb ground chicken thighs
  • 1 egg
  • 1/2-3/4 cup panko breadcrumbs
  • 1/4 cup grated pecorino romano
  • 2 teaspoons dried thyme
  • 1/4-1/2 teaspoon garlic powder
  • 1 onion, chopped
  • 1 large carrot, sliced into thin rounds
  • 1 tablespoon extra virgin olive oil
  • 1/2-1 teaspoon dill weed
  • pecorino romano cheese rind (you could easily add fresh grated cheese as a substitution for the cheese rind)
  • 8 cups water
  • 3 teaspoons Better Than Bouillon chicken base
  • 1 can northern beans, rinsed well and drained
  • 1 bunch chard, stems and leaves separated and both chopped small
  • s&p
  1. Assemble meatballs.  In a bowl mix ground chicken, egg, panko, pecorino romano, thyme, and garlic powder.  Start with 1/2 cup panko.  My ground chicken was previously frozen so I added in an extra 1/4 cup to absorb the moisture.  Once mixed form into meatballs.  I decided to make mine on the larger side and made a total of 10.  Place on a parchment lined plate and set in the fridge until ready to use.
  2. In a pot over medium high heat drizzle in the olive oil.  Once warm add the onion.  Sauté for 5 minutes and add the carrot.  Continue to sauté another 3 minutes.  Stir in the dill weed, chicken base, cheese rind, and beans.  Continue to cook another 5 minutes until very fragrant.
  3. Add the water and bring to a boil.  Reduce heat to a low simmer and allow to cook for as long as you desire.  (I let mine simmer for 45 minutes to get a strong cheese flavor).
  4. Shortly before serving gently place the meatballs in the broth.  Also add in the chard stems.  Allow to cook for 5 minutes.
  5. Lastly stir in the chard leaves.  I like mine to have a little crisp so I let them cook for 2-3 minutes and then serve.

 

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