Description
This hearty Spinach and White Bean Meatball Soup combines tender chicken meatballs with flavorful vegetables, white beans, and orzo pasta in a rich, savory broth. Perfect for cozy nights, this soup is full of protein, greens, and comforting flavors.
Ingredients
For the Soup:
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2 tablespoons olive oil, divided
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3 cloves garlic, minced
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1 onion, diced
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3 carrots, peeled and diced
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½ teaspoon dried thyme
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½ teaspoon dried basil
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4 cups chicken stock
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2 bay leaves
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1 cup uncooked orzo pasta
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2 cups baby spinach
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1 (15-ounce) can cannellini beans, drained and rinsed
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Juice of 1 lemon
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2 tablespoons chopped fresh parsley leaves
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Kosher salt and freshly ground black pepper, to taste
For the Chicken Meatballs:
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1 pound ground chicken
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⅓ cup Panko breadcrumbs
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¼ cup freshly grated Parmesan
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½ teaspoon dried oregano
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½ teaspoon dried basil
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½ teaspoon dried parsley
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¼ teaspoon garlic powder
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¼ teaspoon crushed red pepper flakes, optional
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Make the meatballs:
In a large bowl, combine ground chicken, Panko breadcrumbs, Parmesan, oregano, basil, parsley, garlic powder, crushed red pepper flakes (if using), salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1-inch in size. Set aside. -
Cook the meatballs:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, cooking them for about 5–6 minutes, or until browned on all sides. Remove meatballs from the pot and set aside. -
Make the soup base:
In the same pot, add the remaining 1 tablespoon of olive oil. Add garlic and onion and sauté for 2–3 minutes until fragrant and softened.
Add the carrots, thyme, and basil, and cook for an additional 3–4 minutes. -
Add the broth and pasta:
Pour in the chicken stock and add the bay leaves. Bring to a simmer and cook for about 10 minutes until the carrots are tender. -
Add the meatballs and pasta:
Return the browned meatballs to the pot and add the uncooked orzo pasta. Let the soup simmer for another 8–10 minutes, or until the meatballs are cooked through and the pasta is tender. -
Finish the soup:
Stir in the spinach and cannellini beans, cooking for another 2–3 minutes until the spinach wilts and the beans are heated through.
Stir in the lemon juice and chopped parsley. Taste and adjust with kosher salt and black pepper. - Serve:
Ladle the soup into bowls and serve hot. Garnish with additional parsley or grated Parmesan if desired.
Notes
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If you prefer a gluten-free version, swap out the Panko breadcrumbs for gluten-free breadcrumbs.
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You can freeze the soup, but for best results, store the meatballs separately from the broth to prevent them from becoming soggy.
- For extra flavor, sprinkle grated Parmesan on top when serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American