Spinach and White Bean Meatball Soup Recipe

This hearty Spinach and White Bean Meatball Soup is a perfect combination of tender homemade chicken meatballs, fresh vegetables, and a rich, savory broth. Packed with protein from the chicken meatballs and fiber from the white beans and spinach, this soup is as comforting as it is healthy. The addition of fresh lemon juice and parsley at the end adds a burst of brightness to this rich and flavorful dish. Whether served for a cozy dinner or meal prep for the week, this soup is sure to warm you up from the inside out.

The soup starts with a flavorful base of sautéed garlic, onion, and carrots, seasoned with thyme and basil, before being simmered in a rich chicken stock. The homemade chicken meatballs are made with ground chicken, fresh herbs, and Parmesan, giving them great flavor and a satisfying texture. Once the meatballs are cooked, they are added to the soup along with spinach and white beans for a perfect balance of protein and vegetables. The result is a comforting, wholesome soup that will quickly become a family favorite.

Why You’ll Love This Recipe

1. Hearty and Nutritious: Packed with protein, fiber, and fresh vegetables, this soup is both filling and nutritious.
2. Homemade Meatballs: The chicken meatballs are made from scratch, ensuring the best flavor and texture.
3. Quick and Easy: Despite its depth of flavor, this recipe is simple and comes together quickly.
4. Customizable: You can adjust the level of spices and herbs to suit your taste.
5. One-Pot Meal: Everything is made in one pot, making cleanup a breeze.

Ingredients

For the Soup Base:

• Olive oil
• Garlic, minced
• Onion, diced
• Carrots, peeled and diced
• Dried thyme
• Dried basil
• Chicken stock
• Bay leaves
• Uncooked orzo pasta
• Baby spinach
• Cannellini beans, drained and rinsed
• Lemon juice
• Fresh parsley, chopped
• Kosher salt and freshly ground black pepper

For the Chicken Meatballs:

• Ground chicken
• Panko breadcrumbs
• Freshly grated Parmesan
• Dried oregano
• Dried basil
• Dried parsley
• Garlic powder
• Crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper

Variations

• Meatball Alternatives: Swap out the chicken for ground turkey, beef, or pork for a different flavor profile.
• Vegetarian Version: Make the meatballs with a combination of ricotta cheese, breadcrumbs, and spinach for a vegetarian twist.
• Pasta Choices: Use any small pasta you prefer, such as small shells or elbow macaroni, instead of orzo.
• Add More Veggies: Feel free to add more vegetables such as zucchini or celery to the soup for extra nutrition and flavor.
• Spice It Up: Add more crushed red pepper flakes or a dash of hot sauce for an added kick of heat.

How to Make the Recipe

Step 1: Prepare the Meatballs

In a bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, red pepper flakes (if using), salt, and pepper. Mix until just combined, then form the mixture into small meatballs, about 1 inch in diameter.

Step 2: Cook the Meatballs

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Once cooked, remove the meatballs and set them aside.

Step 3: Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil. Sauté garlic, onion, and carrots until softened, about 5-7 minutes. Add the thyme and basil, and cook for another minute until fragrant.

Step 4: Simmer the Soup

Add the chicken stock, bay leaves, and orzo pasta to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes or until the pasta is tender.

Step 5: Add the Meatballs and Beans

Return the cooked meatballs to the pot along with the cannellini beans. Stir gently to combine, and cook for an additional 5 minutes to heat through.

Step 6: Add the Spinach and Season

Stir in the baby spinach and cook until wilted, about 2 minutes. Add lemon juice, fresh parsley, salt, and pepper to taste.

Step 7: Serve and Enjoy

Serve hot, garnished with extra parsley if desired. Enjoy your flavorful and wholesome Spinach and White Bean Meatball Soup!

Tips for Making the Recipe

• Don’t Overmix the Meatball Mixture: Overmixing can result in tough meatballs. Mix just until combined for a tender bite.
• Brown the Meatballs First: Browning the meatballs before adding them to the soup adds extra flavor and depth to the dish.
• Use Low-Sodium Stock: If you’re watching your sodium intake, use low-sodium chicken stock or broth for a healthier option.
• Add the Spinach Last: Add the spinach near the end of cooking to prevent it from overcooking and losing its vibrant color.
• Taste and Adjust Seasoning: Be sure to taste the soup before serving and adjust seasoning, particularly salt and pepper, to suit your preference.

How to Serve

Serve this Spinach and White Bean Meatball Soup with crusty bread, a side salad, or a simple drizzle of olive oil and Parmesan cheese for extra richness. It also pairs wonderfully with a glass of white wine or iced tea for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat until warmed through.

Freezing

This soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. When ready to serve, thaw in the refrigerator overnight and reheat on the stovetop.

Reheating

Reheat the soup gently on the stovetop, adding a bit of water or stock if it thickens too much after freezing.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just make sure to thaw and drain it before adding it to the soup.

2. Can I use a different type of bean?

You can substitute cannellini beans with great northern beans or navy beans, depending on your preference.

3. Can I use a different type of pasta?

Yes, you can use any small pasta like elbow macaroni, shells, or ditalini.

4. Can I make this soup in advance?

Yes, this soup stores well and tastes even better the next day after the flavors have melded together.

5. Can I make the meatballs ahead of time?

Yes, you can make the meatballs a day ahead and refrigerate them until you’re ready to cook the soup.

6. Can I use store-bought broth?

Yes, you can use store-bought chicken broth for convenience, just be sure to adjust the seasoning.

7. How can I make the soup spicier?

Add more crushed red pepper flakes, a pinch of cayenne pepper, or a drizzle of hot sauce to the soup to increase the heat.

8. Can I freeze the meatballs?

Yes, you can freeze the uncooked meatballs before adding them to the soup. Freeze them on a baking sheet and then store in a freezer bag for up to 3 months.

9. Can I substitute the chicken for another protein?

Yes, you can substitute ground turkey, beef, or even Italian sausage for a different flavor profile.

10. Can I use another pasta shape?

Yes, small pasta shapes like farfalle or rotini can also work well in this soup.

Conclusion

Spinach and White Bean Meatball Soup is a nutritious and flavorful meal that comes together quickly and easily. With hearty homemade chicken meatballs, fresh spinach, and a comforting broth, it’s the perfect soup for any occasion. Whether you’re feeding your family, meal prepping for the week, or just craving something cozy, this soup will become your go-to recipe. Give it a try and enjoy the perfect balance of comfort and nutrition in every bite!

Print