Ingredients
1 large egg, lightly beaten1/2 cup savory herb or chicken stuffing mix, crushed1/4 teaspoon salt1 pound ground chickenSOUP:1 tablespoon olive oil 3 celery ribs, chopped2 medium carrots, chopped1 small onion, chopped2 teaspoons Italian seasoning2 garlic cloves, minced3 cans (15 ounces each) cannellini beans, rinsed and drained6 cups reduced-sodium chicken broth1-1/2 teaspoons grated lemon zest5 ounces fresh baby spinach (about 6 cups) 2 tablespoons lemon juice
Preparation
Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes.
Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer.
Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.
