Description
This Spinach and White Bean Meatball Soup is hearty, nutritious, and packed with tender meatballs, creamy white beans, and fresh spinach in a flavorful broth. A cozy and satisfying meal perfect for any night!
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground turkey or chicken (or beef)
- 1/2 cup breadcrumbs (or panko)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 (15-oz) can white beans (cannellini or great northern), drained and rinsed
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3 cups fresh spinach, chopped
- Juice of 1/2 lemon (for brightness)
For Garnish:
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
Prepare the Meatballs:
-
Mix the Meatball Ingredients:
- In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and black pepper.
- Mix until just combined.
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Form & Brown the Meatballs:
- Roll into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat.
- Brown meatballs on all sides (about 5 minutes). Remove and set aside.
Make the Soup:
-
Sauté the Vegetables:
- In the same pot, add onion, garlic, and carrots. Sauté for 3-4 minutes until softened.
-
Simmer the Broth:
- Add white beans, chicken broth, Italian seasoning, salt, and black pepper.
- Bring to a gentle boil, then reduce heat to low.
-
Cook the Meatballs:
- Return meatballs to the pot and simmer for 10-12 minutes until cooked through.
-
Add Spinach & Lemon:
- Stir in spinach and cook for 2 minutes until wilted.
- Squeeze in lemon juice for freshness.
Serve & Enjoy:
- Garnish & Serve:
- Ladle into bowls and top with Parmesan cheese and fresh parsley.
- Enjoy with crusty bread or a side salad!
Notes
- Want extra protein? Add ½ cup cooked quinoa or small pasta.
- For a creamy version, stir in ½ cup heavy cream before serving.
- Meal prep tip: Store in the fridge for 4 days or freeze for 3 months.