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
For the Meatballs:
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1 lb ground chicken or turkey
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp dried oregano
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1 tsp dried basil
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1 tsp garlic powder
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¼ tsp red pepper flakes (optional)
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Salt and pepper, to taste
For the Soup Base:
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2 tbsp olive oil
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3 cloves garlic, minced
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1 medium onion, diced
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2 medium carrots, peeled and sliced
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1 tsp dried thyme
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1 tsp dried basil
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4 cups chicken or vegetable broth
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2 bay leaves
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1 cup orzo pasta
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4 cups fresh baby spinach
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1 can (15 oz) cannellini beans, drained and rinsed
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1 tbsp fresh lemon juice
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Meatballs:
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In a bowl, combine ground chicken or turkey, breadcrumbs, Parmesan, oregano, basil, garlic powder, red pepper flakes, salt, and pepper.
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Mix gently until combined.
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Roll into 1-inch meatballs.
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Cook the Meatballs:
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Heat olive oil in a large skillet over medium heat.
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Brown meatballs on all sides for 5–7 minutes.
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Set aside.
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Make the Soup Base:
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In a large pot, heat olive oil.
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Sauté onion, garlic, and carrots for about 5 minutes until softened.
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Add broth, thyme, basil, and bay leaves.
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Bring to a boil, then simmer for 10 minutes.
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Combine Meatballs and Broth:
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Gently add the browned meatballs to the pot.
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Simmer for 15–20 minutes until meatballs are cooked through.
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Add Spinach, Beans, and Pasta:
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Stir in spinach until wilted.
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Add cannellini beans and cooked orzo.
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Cook for another 5 minutes.
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Finish the Soup:
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Stir in lemon juice.
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Garnish with fresh parsley before serving.
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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