Spinach and White Bean Meatball Soup

Spinach and White Bean Meatball Soup is a warm, hearty, and nourishing bowl of comfort. Packed with tender homemade chicken meatballs, creamy cannellini beans, fresh spinach, and comforting orzo pasta, this soup is perfect for a cozy family dinner or meal prep for the week ahead. The rich, flavorful chicken broth brings everything together, creating a satisfying, protein-packed dish that’s both healthy and delicious.

The homemade chicken meatballs, seasoned with a perfect blend of herbs and spices, add a lovely texture and depth of flavor to the soup. Combined with the creamy white beans, vibrant spinach, and soft orzo, every spoonful is a wholesome delight. A squeeze of fresh lemon juice and a sprinkle of fresh parsley at the end add a burst of brightness, making it feel like a refreshing, balanced meal. This recipe is a true one-pot wonder—easy to make, packed with nutrients, and full of flavor.

Whether you’re in the mood for a comforting dinner on a chilly night or looking for a meal that will nourish and satisfy, this Spinach and White Bean Meatball Soup will not disappoint!

Why You’ll Love This Recipe

1. Comforting and Hearty – Perfectly balanced with protein-rich meatballs, beans, and orzo.
2. Packed with Nutrients – Spinach and beans provide a healthy dose of fiber and vitamins.
3. Easy to Make – Everything cooks in one pot, making cleanup a breeze.
4. Full of Flavor – Herbs, garlic, and fresh lemon elevate the taste to new heights.
5. Customizable – You can adjust the spice level and swap the orzo for other pasta or grains.

Ingredients

• Olive oil (divided)
• 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 leaves (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

• Vegetarian Option: Replace the ground chicken with a plant-based meat substitute, or use lentils or chickpeas for a vegetarian version.
• Different Greens: If you don’t have spinach, use kale or Swiss chard for a different texture and flavor.
• Spicy Kick: Add more crushed red pepper flakes or a diced chili to the soup for extra heat.
• Pasta Swap: You can replace orzo with small pasta shapes like ditalini, elbow macaroni, or small shells.
• Add More Veggies: Toss in zucchini, celery, or potatoes for added texture and flavor.

How to Make the Recipe

Step 1: Prepare the Meatballs

In a large bowl, combine the ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, red pepper flakes (if using), salt, and pepper. Mix well until all ingredients are incorporated. Form the mixture into small meatballs, about 1 inch in diameter.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer the meatballs to a plate and set aside.

Step 3: Sauté Vegetables

In the same pot, add the remaining tablespoon of olive oil. Add the garlic, onion, and carrots, and sauté for about 5 minutes until the vegetables begin to soften. Stir in the dried thyme and basil, and cook for another minute.

Step 4: Add Broth and Simmer

Pour in the chicken stock and add the bay leaves. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.

Step 5: Add Meatballs, Beans, and Orzo

Return the browned meatballs to the pot along with the cannellini beans and uncooked orzo pasta. Stir well, and simmer for another 10-12 minutes, or until the orzo is cooked and the meatballs are cooked through.

Step 6: Add Spinach and Lemon Juice

Stir in the spinach and cook until wilted, about 2-3 minutes. Squeeze in the juice of one lemon, and season with salt and pepper to taste.

Step 7: Garnish and Serve

Remove the bay leaves and discard them. Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips for Making the Recipe

• For juicy meatballs, don’t overwork the chicken mixture—just mix until everything is combined.
• Use low-sodium chicken stock to control the salt level.
• If you prefer a smoother soup, use an immersion blender to purée part of the broth after adding the orzo.
• Cook the orzo separately if you’re planning on storing leftovers, as it can soak up too much liquid over time.
• Add more broth if you prefer a soupier consistency.

How to Serve

• Serve with crusty bread for dipping.
• Pair with a light green salad for a complete meal.
• Top with extra Parmesan cheese for added flavor.
• Great alongside a garlic breadstick or buttery rolls.

Make Ahead and Storage

Storing Leftovers

Store the soup in an airtight container in the refrigerator for up to 3 days. To prevent the orzo from soaking up all the liquid, it’s best to store the soup and pasta separately if you plan to keep leftovers.

Freezing

Freeze the soup (without the orzo) for up to 3 months. When reheating, cook fresh orzo and add it to the soup once warmed.

Reheating

Reheat in a pot over medium heat until warmed through. Add additional broth if needed to loosen the soup.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors meld.

2. Can I use ground turkey instead of chicken for the meatballs?

Yes, ground turkey will work well in place of the chicken.

3. How do I prevent the meatballs from falling apart?

Be sure to mix the meatball ingredients gently and don’t overcook them when browning.

4. Can I use another type of pasta?

Yes, small pasta like ditalini or elbow macaroni works great in this soup.

5. Can I make the soup vegetarian?

Yes, you can omit the meatballs and use vegetable stock and extra beans or lentils instead.

6. Can I substitute fresh beans for canned beans?

Yes, use about 1 1/2 cups of cooked beans instead of canned.

7. How do I store leftovers?

Store the soup in an airtight container in the fridge for up to 3 days.

8. Can I freeze this soup?

Yes, freeze without the orzo, as the pasta may get mushy once frozen.

9. Can I make the meatballs without breadcrumbs?

Yes, you can use almond meal or another binder like oats for a gluten-free version.

10. How do I make the soup spicier?

Add extra crushed red pepper flakes or diced chili peppers.

Conclusion

Spinach and White Bean Meatball Soup is the epitome of cozy, wholesome comfort food. With tender meatballs, flavorful broth, and a satisfying combination of orzo, spinach, and beans, it’s the perfect meal for any occasion. Whether you’re serving it to family, friends, or enjoying it solo, this soup is sure to become a favorite in your recipe collection. Quick to make, full of flavor, and packed with nutrients, it’s the ultimate feel-good dish.

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