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Cold winter nights call for cozy one-pot suppers simmering on the stove. This garlicky, hearty soup warms the belly and the soul with a nourishing, well-balanced meal. Simple to make with flavors that taste even better the next day, this soup is full of greens, fennel, white beans, orzo, and herbed chicken meatballs. A touch of lemon at the end gives it a fresh, floral finish. Slice some crusty bread for dipping and make this soup a dinner-worthy affair.
2 and 1/4 pounds ground chicken
1/4 teaspoon kosher salt
2 large eggs, beaten
1/2 cup Gefen Panko breadcrumbs
2 tablespoons fresh basil, minced
1 and 1/2 tablespoons fresh parsley, minced
1 teaspoon garlic powder
2 tablespoons + 1 tablespoon Gefen Extra-Virgin Olive Oil, divided
4–5 large cloves garlic, minced (about 2 tablespoons or 6 cubes Gefen Frozen Garlic)
1/4 teaspoon red chili flakes, or to taste
1 (4-inch) sprig of rosemary, leaves minced
1 large bulb fennel, diced (remove fibrous outer layer)
2 packed cups Tuscan kale, stems removed, leaves cut in thin ribbons (see notes)
1/2 teaspoon kosher salt, plus more to taste (see notes)
6 cups chicken stock or vegetable stock (see notes)
2 (15-ounce) cans white cannellini beans, rinsed and drained
2 large dried bay leaves
1/4 cup uncooked Gefen Orzo
1 teaspoon lemon zest
1 tablespoon lemon juice, or to taste
3 tablespoons fresh parsley
crusty bread
Preheat oven to the low broil setting.
In a large bowl, combine chicken, salt, eggs, breadcrumbs, basil, parsley, and garlic powder, mixing until everything is incorporated.
Gently roll the mixture into walnut-sized meatballs, taking care not to pack it tightly.
Place meatballs on a broiler-safe baking sheet. Broil three to four minutes or until the tops start to brown. Watch them carefully!
Remove the baking sheet from the oven, flip the meatballs over, and return to the broiler for an additional two minutes, or until they start to brown. Set aside.
In an eight-quart Dutch oven or a heavy-bottomed soup pot, heat two tablespoons oil over medium heat.
Add garlic, chili flakes, and rosemary. Cook one minute, until the garlic is fragrant. Add fennel and cook three to four minutes, until it begins to soften.
Add remaining one tablespoon oil, the kale, and 1/2 teaspoon salt. Stir continuously as the kale cooks and reduces in volume, about two to three minutes. Transfer the contents of the pot to a bowl and set aside.
Add the stock and half the beans to the pot. Using an immersion blender, carefully blend until smooth. If you don’t have an immersion blender, use a potato masher.
Add the bay leaves, kale mixture, chicken meatballs, and remaining beans. Cover and simmer for 45–60 minutes (the longer the better!). Remove the bay leaves.
Ten minutes before serving, add orzo and cook until al dente (see notes).
Add lemon zest, lemon juice, and parsley. Taste and add salt if needed. Serve with bread.
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