Meatball and Bean Soup

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

black beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Canned lentils provide similar texture with fewer calories, while pinto beans are usually cheaper.

Italian seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added sodium, while dried herbs are often more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning can be a budget-friendly option.

Heat extra virgin olive oil in large soup pot over medium-high heat. Add sausage meatballs and brown. Remove meatballs and set aside.

In the same pot add butter, carrots, celery, onion, garlic and season with salt, freshly cracked pepper and chili flakes for heat. Sauté for 5 minutes.

Add white wine, chicken stock, bay leaf, Parmigiano-Reggiano rind and porcini powder. Mix and cover pot and simmer for 10-15 minutes on medium-high heat.

Add meatballs back to pot with cannellini beans, swiss chard. Mix and cover pot with lid and bring heat to low-med and cook for 30-40 minutes or until the vegetables are tender.

Remove bay leaf, Parmigiano-Reggiano rind can be removed but its edible so I suggest you leave it in. Taste and adjust any seasonings. Serve soup with some grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens