A hearty and comforting French-inspired dish made with flavorful chicken meatballs, white beans, and vegetables in a savory tomato broth.

Units Scale

Cook Mode Prevent your screen from going dark

In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper until well combined. Form into small meatballs.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Brown meatballs in batches, about 5-6 minutes total. Remove and set aside.
Add remaining oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes.
Stir in diced tomatoes, white beans, chicken broth, and bay leaf. Bring to a simmer.
Return meatballs to the pot. Cover and simmer for 20-25 minutes until meatballs are cooked through and flavors meld.
Remove bay leaf. Sprinkle with fresh parsley and serve warm.

For extra depth of flavor, add a splash of white wine while sautéing vegetables.
Use fresh thyme instead of dried for a more aromatic profile.
Serve with crusty bread for a complete meal.