Chicken Meatball, Butter Bean and Spinach Soup Recipe

Good quality fresh chicken stock works best here, for a richer, fuller flavour. You could try browning your meatballs before poaching, for a more golden colour.

This recipe is perfect as a lunch or light dinner option. If you want to make it more hearty then it would be delicious served with a crusty loaf of bread or with some cooked rice added.

If you’re a fan of this recipe, then we have lots of healthy recipes to try this New Year.

Yields: 4 servings

Prep Time: 20 mins

Process Time: 40 mins

Total Time: 1 hour

Calories per Serving: 295

Ingredients

• 2 tsp.

  olive oil

• 1

  onion, finely chopped

• 2

  carrots, finely chopped

• 2

  celery sticks, finely sliced

• 1

  courgette, finely chopped

• 1

  litre fresh chicken stock

• 6

  chicken sausages, about 200g

• 2

  x 400g tins butter beans, drained and rinsed

• 125 g

  baby spinach

Finely grated zest 1 lemon

Directions

1. Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and cook for 10min, stirring occasionally, until softened. Meanwhile, peel off the sausage skins and discard. Roll the meat into grape-sized balls.
2. Add courgette, stock and plenty of seasoning to the pan, turn up heat and bring to the boil. Add meatballs and simmer for 12-15min, until meatballs are cooked through.
3. When meatballs are cooked, remove lid and stir through beans. Cook for 10min, then stir through spinach to wilt. Check seasoning. Ladle into 4 bowls and sprinkle over the lemon zest. Serve.

Per serving:

• Calories: 295
• Protein: 22g
• Total fat: 8g
• Saturates: 2g
• Carbs: 28g
• Total sugars: 7g
• Fibre: 12g