Herbed Chicken Meatball Stew

Creamy goat cheese and herbs de Provence make the meatballs the star of this chicken soup.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 35 mins

Herbed Chicken Meatball Stew

Directions

  1. Melt butter in a large pot over medium heat. Add onions and garlic and cook for 5 minutes or until vegetables soften. Remove half of the mixture to a large bowl and set aside to cool. Add broth, lemon juice, and 2 teaspoons herbs; bring to boiling. Add potatoes; reduce heat. Simmer, covered, for 15 minutes.
  2. Meanwhile, add egg, bread crumbs, remaining 1 teaspoon herbs, and salt to the cooled onion mixture. Add chicken and goat cheese; mix well. Shape into 1 1/2-inch balls. Add meatballs, great Northern beans, and green beans to pot. Return to boiling; reduce heat. Cover and simmer for 15 minutes more or until meatballs are done (165 degrees F) and vegetables are tender. Serve topped with olives.

From the Test Kitchen

Slow Cooker:

Prepare as above, except do not cook onion and garlic in butter; omit butter. In a 4- to 6-quart slow cooker combine 1 cup of the onion, 2 cloves of the garlic, the both, lemon juice, 2 teaspoons herb, and potatoes. In a bowl combine the egg, remaining 1/2 cup onion, remaining garlic, bread crumbs, remaining herb, goat cheese, salt, and chicken. Shape into 1 1/2 inch balls and add to mixture in cooker. Cover; cook on low-heat setting for 8 hours or high-heat setting for 4 hours. Stir in canned beans and green beans. Cover and cook on high-heat setting 30 minutes more. Serve with olives.

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Nutrition Facts (Herbed Chicken Meatball Stew)

  • Per serving:
  • 333 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 109 mg chol. ,
  • 882 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 25 g pro.
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