• 3 Ratings

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

David Joachim



  • 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.

  • 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°F) and vegetables are tender. Serve topped with olives.

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.

Nutrition Facts

333 calories; 15 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 109 mg cholesterol; 882 mg sodium. 1042 mg potassium; 27 g carbohydrates; 5 g fiber; 5 g sugar; 25 g protein; 0 g trans fatty acid; 483 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 74 mcg folate; 1 mcg vitamin b12; 98 mg calcium; 3 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0