A Hearty, Nutritious Comfort Food

There’s something truly comforting about a bowl of soup, especially when it’s filled with tender meatballs, spinach, and white beans. This Spinach and White Bean Meatball Soup recipe combines rich flavors and wholesome ingredients, making it the perfect meal for any day of the week. Whether you’re craving a cozy dinner or need something to warm you up on a chilly evening, this soup delivers on both taste and nutrition. Packed with lean meat, fiber-rich beans, and fresh greens, it’s a dish that’s as nourishing as it is satisfying.

In this recipe, we’ll walk you through how to create the perfect meatball soup from scratch, complete with tips and variations to suit your taste. Ready to dive into this flavorful bowl of comfort? Let’s get started!

Essential Ingredients for the Soup

Before you start cooking, make sure you’ve got all the ingredients you need. This soup requires simple pantry staples, along with a few fresh items that will bring out the best in every bite.

For the Meatballs

1 lb ground chicken or turkey – A lean choice that keeps the meatballs light.
1 cup panko breadcrumbs – Helps bind the meatballs and gives them a lovely texture.
½ cup grated Parmesan cheese – Adds a salty, savory flavor to the meatballs.
1 tsp dried oregano – A must-have herb for the classic Italian flavor.
1 tsp dried basil – A nice complement to the oregano.
1 tsp garlic powder – Brings out a mild garlic flavor without overpowering the dish.
¼ tsp red pepper flakes – Optional, for a hint of spice.
Salt and pepper – To taste, for that essential seasoning boost.

For the Soup Base

2 tbsp olive oil – For sautéing and adding richness to the base.
3 cloves garlic – Fresh and fragrant, minced finely.
1 medium onion – Diced for flavor and texture.
2 medium carrots – Peeled and sliced, bringing a touch of sweetness.
1 tsp dried thyme – Adds an earthy and aromatic flavor.
1 tsp dried basil – To continue the herby goodness in the soup base.
4 cups chicken or vegetable broth – The liquid foundation of the soup, full of flavor.
2 bay leaves – For depth and a mild aromatic quality.
1 cup orzo pasta – Small pasta that adds heartiness to the soup.
4 cups fresh baby spinach – Packed with nutrients, it wilts perfectly into the broth.
1 can (15 oz) cannellini beans – Creamy white beans that add texture and protein.
1 tbsp fresh lemon juice – A dash of citrus to brighten the soup.
Fresh parsley – Chopped, for garnishing and freshness.

With these ingredients in hand, you’re well on your way to preparing a delicious, filling meal. The next step is combining them in a way that will elevate each ingredient’s flavor. Let’s continue to the preparation stage!

How to Prepare the Meatballs

Making the meatballs is the first step, and it’s easy! Here’s how to get them just right.

Mixing the Ingredients

Start by gathering all the meatball ingredients in a large bowl. Add the ground chicken (or turkey), breadcrumbs, grated Parmesan, and spices like oregano, basil, garlic powder, and red pepper flakes. Season with salt and pepper to taste.

Using your hands or a spoon, mix everything together until well combined. Don’t overmix, though—just enough to make sure everything is spread out evenly.

Shaping the Meatballs

Once the mixture is ready, take a small amount of it and roll it between your hands to form 1-inch meatballs. Aim for uniform size, so they cook evenly in the soup.

You should be able to make about 20-24 meatballs, depending on the size.

Cooking the Meatballs

Heat some olive oil in a large pan over medium heat. Once the oil is hot, add the meatballs, but don’t crowd the pan. You may need to cook them in batches.

Brown the meatballs on all sides. This should take about 5-7 minutes. They don’t need to be fully cooked through at this stage, as they will continue cooking in the soup later. Once they are browned, set them aside.

With the meatballs ready, it’s time to start on the soup base. Let’s move on to that next!

Preparing the Soup Base

Now, let’s focus on the soup base. It’s the heart of this dish, and it’s simple to make.

Sautéing the Vegetables

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and carrots. Sauté them for about 5 minutes, or until the vegetables start to soften. This step brings out their natural sweetness.

Adding Broth and Seasonings

Once the vegetables are ready, pour in the chicken or vegetable broth. Stir in the dried thyme, basil, and bay leaves. Bring the broth to a boil, then lower the heat to a simmer. Let it cook for about 10 minutes. This helps the flavors blend together nicely.

The base is now ready for the meatballs and the rest of the ingredients. Let’s move on to the next step!

Now it’s time to bring everything together. This is where the magic happens!

Cooking the Meatballs in the Soup

Carefully add the browned meatballs to the soup. Stir gently to make sure they’re all submerged in the broth. Let the soup simmer for about 15-20 minutes. This will cook the meatballs all the way through and let the flavors mix.

Adding Spinach and Beans

Once the meatballs are cooked, it’s time for the spinach and beans. Stir in the spinach and let it wilt into the soup. Then, add the drained and rinsed cannellini beans. Stir everything together, and cook for an additional 5 minutes.

Now, the soup is nearly done. But before you serve, let’s add a little brightness. Keep reading for the final touches!

How to Serve the Soup

Your soup is almost ready to enjoy. Now, let’s make it look and taste even better.

Garnishing

Before serving, add a squeeze of fresh lemon juice. This will add a zesty kick to the soup. Then, sprinkle some chopped fresh parsley on top. It adds color and a burst of freshness.

Accompaniments

For the perfect meal, serve your soup with a slice of crusty bread. You can also add a light side salad for extra crunch and freshness.

Your Spinach and White Bean Meatball Soup is now ready to serve. It’s hearty, tasty, and packed with goodness. Enjoy!

This soup is not only delicious but also healthy. Let’s take a look at the nutritional benefits per serving.

Calories

Each bowl of this soup contains around 300-350 calories. It’s a great option for a light but filling meal.

Protein

Thanks to the meatballs and beans, this soup provides about 20 grams of protein. This makes it a great choice for muscle repair and overall health.

Carbohydrates

With the orzo and beans, you’ll get around 30 grams of carbs per serving. These carbs provide lasting energy throughout the day.

Fat

The soup has about 12 grams of fat, mostly from the olive oil and meatballs. This is healthy fat that helps keep you full.

Fiber

This soup offers around 7 grams of fiber. The beans and spinach are great sources of fiber, which helps with digestion.

Vitamins and Minerals

Packed with spinach, carrots, and beans, this soup is full of vitamins A, C, and K, as well as iron and potassium. These nutrients help boost your immune system and support heart health.

This soup is a balanced and nutritious meal that keeps you full and satisfied. Now, let’s explore some helpful tips and variations!

This soup is easy to make, but here are some tips and ideas to make it even better.

Tips for the Best Soup

Meatball Size: If you want your meatballs to cook more evenly, make them all about the same size. Small meatballs cook faster and help the soup thicken nicely.
Broth Quality: Use homemade or low-sodium broth if you can. It gives the soup better flavor and cuts down on salt.
Cooking Pasta: If you’re adding orzo, cook it separately. This keeps it from getting too soft in the soup.

Variations to Try

Vegetarian Option: Want a meatless version? Use vegetarian meatballs made from lentils or mushrooms. Or, try tofu cubes for a plant-based protein.
Gluten-Free Option: Substitute gluten-free breadcrumbs and use gluten-free pasta instead of orzo.
Add More Veggies: You can add zucchini, bell peppers, or even peas to make the soup even more colorful and nutritious.

With these tips and variations, you can make this soup fit your tastes perfectly! Now, let’s move on to storing and reheating leftovers.

This soup makes great leftovers! Here’s how to store and reheat it.

Storing the Soup

If you have leftovers, store them in an airtight container. Keep the soup in the fridge for up to 4 days. It’s easy to grab and heat when you need a quick meal.

Freezing

You can also freeze the soup. Just place it in a freezer-safe container. It will last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge.

Reheating

To reheat, just heat it on the stove over low heat. If it’s too thick, add a little extra broth or water. Stir occasionally until it’s heated through.

Now you’re ready to enjoy this soup anytime you want, even days after making it!

Frequently Asked Questions (FAQs)

Here are some common questions about the Spinach and White Bean Meatball Soup.

Can I use a different type of bean?

Yes, you can. If you don’t have cannellini beans, you can use navy beans or great northern beans. They’ll work just as well!

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day, as the flavors have more time to blend. Just store it in the fridge and reheat when ready.

How do I make this soup vegetarian?

To make it vegetarian, swap out the meatballs for plant-based ones. You can also use tofu cubes or lentils as a protein source.

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the soup. This will help avoid extra liquid in the soup.

Now that we’ve covered some of the most common questions, you’re all set to make this comforting, delicious soup! Enjoy!

Conclusion

This Spinach and White Bean Meatball Soup is a perfect mix of flavors and nutrition. It’s easy to make and full of healthy ingredients like lean meat, beans, and fresh greens. Whether you’re making it for dinner or meal prep, it’s sure to satisfy your hunger.

Feel free to adjust the recipe to suit your tastes. Try different beans, vegetables, or even make it vegetarian. It’s a versatile recipe that’s always comforting and delicious.

We hope you enjoy making this soup as much as you’ll enjoy eating it. Happy cooking!

Spinach and White Bean Meatball Soup Recipe

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Author: Amanda Thompson
Total Time: 50 minutes
Yield: 6 servings 1x

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Description

Spinach and White Bean Meatball Soup is a hearty and nutritious dish packed with lean meatballs, creamy white beans, and fresh spinach in a savory broth. It’s cozy, satisfying, and perfect for a comforting meal any time of year.

Ingredients

Scale

For the Meatballs:

1 lb ground chicken or turkey
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste

For the Soup Base:

2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
2 medium carrots, peeled and sliced
1 tsp dried thyme
1 tsp dried basil
4 cups chicken or vegetable broth
2 bay leaves
1 cup orzo pasta
4 cups fresh baby spinach
1 can (15 oz) cannellini beans, drained and rinsed
1 tbsp fresh lemon juice
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Meatballs:
- In a bowl, combine ground chicken or turkey, breadcrumbs, Parmesan, oregano, basil, garlic powder, red pepper flakes, salt, and pepper.
- Mix gently until combined.
- Roll into 1-inch meatballs.
Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides for 5–7 minutes.
- Set aside.
Make the Soup Base:
- In a large pot, heat olive oil.
- Sauté onion, garlic, and carrots for about 5 minutes until softened.
- Add broth, thyme, basil, and bay leaves.
- Bring to a boil, then simmer for 10 minutes.
Combine Meatballs and Broth:
- Gently add the browned meatballs to the pot.
- Simmer for 15–20 minutes until meatballs are cooked through.
Add Spinach, Beans, and Pasta:
- Stir in spinach until wilted.
- Add cannellini beans and cooked orzo.
- Cook for another 5 minutes.
Finish the Soup:
- Stir in lemon juice.
- Garnish with fresh parsley before serving.

Notes

Use homemade or low-sodium broth for the best flavor.

For a gluten-free version, use gluten-free breadcrumbs and pasta.

Frozen spinach can replace fresh spinach if thawed and drained.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American