Chicken Meatballs with Broth & Soaked Beans
Sometimes you need a warm bowl of Italian comfort, and this right here delivers. Brothy beans with hearty chicken meatballs and veggies is sure to do the trick. Made with sprouted beans to decrease the presence of antinutrients, and make it more digestible.
Total time: 1 hour 55 minutes
ingredients
- 2 cups soaked cannellini beans
- 1 fennel bulb, sliced thin
- 1 yellow onion, small diced
- 5 garlic cloves, smashed
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ cup dry white wine
- 1 quart chicken bone broth or meat stock - more if beans aren't cooked
- 4 Tbsp butter
method
In a medium pot, cover soaked beans with cold chicken stock. Bring to a low simmer, skimming any impurities. Cook for about 1 hour or until tender.
In a medium dutch oven, heat butter over low heat. Add onion, fennel, garlic, herbs, and spices, then sauté until golden and fragrant.
Add wine and cook onions down until wine is absorbed. Add stock and bring to a simmer. Once hot, add meatballs and let simmer on low for 20 minutes.
Garnish with crème fraîche, fresh herbs, or sourdough toast points. This recipe is great the next day, and reheats easily.
Want to learn how to make your own bone broth?
