Italian Chicken Mini-Meatball Soup

Mini chicken-sausage meatballs in a tomato-and-bean soup with carrots, scallions, Parmesan, and buttered baguette.

Ingredients

• 3 oz carrot, cut into ½-inch pieces
• 2 scallions, whites and greens separated
• 1 (13.76 oz) can crushed tomatoes
• 1 (15 oz) can cannellini beans, drained and rinsed
• 9 oz Italian chicken sausage mix
• 1 teaspoon garlic powder
• 2 chicken stock concentrates
• 1 teaspoon celery salt
• 3 tablespoons Parmesan cheese
• 1 demi-baguette
• ½ teaspoon sugar
• 1 teaspoon cooking oil
• 1 tablespoon butter
• Salt and black pepper

Instructions

1. Bring the butter to room temperature. Wash and dry the produce. Trim and peel the carrot and cut it into ½-inch pieces. Thinly slice the scallions, separating the whites from the greens. Drain and rinse the beans.
2. Heat the oil in a medium pot over medium-high heat. Add the carrot and scallion whites and cook until the carrot is slightly tender and the scallions are browned and fragrant, 2–4 minutes. Meanwhile, form the sausage into 12–14 one-inch meatballs (24–28 for 4 servings).
3. Add the beans, crushed tomatoes, stock concentrates, garlic powder, half the celery salt, 1½ cups water, and sugar to the pot. For 4 servings, use all the celery salt, 3 cups water, and 1 teaspoon sugar. Bring to a boil.
4. Carefully add the meatballs. Cook, stirring occasionally, until the meatballs are cooked through, 4–6 minutes. Taste and season with salt and pepper.
5. Halve the baguette lengthwise and toast until golden. Spread the cut sides with softened butter. Divide the soup between bowls and top with Parmesan and scallion greens. Serve with the buttered baguette.