Meatball Soup with White Beans and Greens — the deep freeze dinner we desperately need

This is a winter storm-blues-banisher in a bowl.

This is a winter storm-blues-banisher in a bowl

(Photo: David Bagosy, Styling: Melissa Direnzo)

At least once (or three, or five times) a year, many parts of Canada are hit with the kind of snow storm that makes us whimper. This is a soup for those days. Full of healthy greens and beans, it’s made even heartier with homemade meatballs, that come together so easily (recipe here) and that you can even make ahead of time and freeze. Sorry, for saying the F word...

Meatball Soup with White Beans and Greens

By Josie Malevich

*Make and freeze these Big Batch Meatballs, and this hearty soup can be yours even on busy weeknights.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 clove garlic, minced
  • 1 sprig rosemary
  • 4 cups chicken broth
  • 1 can (540 mL) white beans, drained and rinsed
  • 12 to 16 mini cooked or uncooked meatballs*
  • 4 cups chopped greens, such as dandelion, kale or Swiss chard
  • 2 tbsp finely chopped fresh parsley
  • Grated Parmesan cheese, for serving


Heat oil in saucepan set over medium heat. Cook onion, celery, carrot, garlic and rosemary until vegetables start to soften, about 5 to 8 minutes. Stir in broth and beans; bring to a boil. Stir in meatballs. Cook until meatballs are veggies are tender, cooked through or heated through, about 15 to 20 minutes.  

Stir in chopped greens. Cook until tender, about 3 to 5 minutes. Sprinkle with parsley and Parmesan before serving.

Servings: Makes 4 servings


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