Combine ground chicken, egg, panko, olive oil, garlic powder, onion powder, salt and pepper in a bowl.

Heat two tablespoons oil in a skillet. Form the mixture into balls and brown on all sides in batches.

Remove the meatballs from the pan and place into a bowl. Repeat with remaining meatballs mixture.

Pour the minestrone mix into the skillet along with the diced tomatoes and two cups of broth. Cook until the mixture is tender, adding another cup of liquid as needed.

Pour in the green beans and add back in the meatballs. Cook until most of the liquid is absorbed.