Dinner

Mini Meatball and Roasted Veggie Soup is for Dinner.

Mini Meatball and Roasted Veggie Soup takes 60 minutes to prepare.

Mini Meatball and Roasted Veggie Soup takes 60 minutes to cook.

Mini Meatball and Roasted Veggie Soup makes 15 servings.

The ingredients for Mini Meatball and Roasted Veggie Soup are:

SOUP:
3 teaspoons of olive oil
1 sweet onion, chopped
1 carrot, diced (and 3 carrots diced for roasting)
1 celery stick, diced
1 large butternut squash, diced (for roasting)
1 can white beans (drained and rinsed)
1 cup edamamae (optional)
2 garlic cloves, minced or pressed
4 cups raw kale (or spinach)
8 cups chicken stock
1 can (14.5 ounces) diced tomatoes
Rosemary and Thyme

MEATBALLS:
1 pound ground chicken breast
1 large egg
1/4 cup Romano cheese
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs

Here is how you make Mini Meatball and Roasted Veggie Soup:

For Soup:Place diced butternut squash and diced carrots on cookie sheet. Toss with 2 teaspoons olive oil, salt and pepper. Roast on 400 until slightly browned.Meanwhile, heat a large pot over medium heat and add 1 teaspoon olive oil. Add onion, garlic, diced carrot and celery with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add chicken stock, tomatoes and rosemary and thyme Add in Kale (or spinach). Add white beans and edamamae. Leave pot on low and keep warm.For Meatballs:Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size. Sear in a pan (I used non-stick cooking spray) then add to soup mixture. Cook gently for 30 minutes.Serving Size:?Makes 15 - 2 cup servings

The nutritional information for Mini Meatball and Roasted Veggie Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 193.0

• Total Fat: 6.6 g
• Cholesterol: 52.9 mg
• Sodium: 572.9 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 5.2 g
• Protein: 13.4 g