Spinach and White Bean Meatball Soup

Hearty, wholesome, and deeply satisfying, Spinach and White Bean Meatball Soup is the kind of comforting dish that nourishes both body and soul. This rustic, Italian-inspired soup features tender, savory meatballs simmered in a flavorful broth with creamy white beans, vibrant spinach, aromatic herbs, and plenty of garlic. It’s a one-pot meal that feels homey yet refined—perfect for cool evenings, busy weeknights, or a cozy lunch the next day.

What makes this soup stand out is its perfect balance of protein, fiber, and greens, making it both filling and nutritious. The meatballs—whether made from beef, turkey, chicken, or plant-based alternatives—add substance and richness, while the beans bring a velvety texture and subtle earthiness. Spinach contributes freshness and a pop of color that ties the entire bowl together. Plus, everything comes together in one pot, making cleanup a breeze.

Whether you’re cooking for your family, meal prepping for the week, or simply craving a comforting bowl of soup that’s as nourishing as it is delicious, this recipe will not disappoint.

Why You’ll Love This Recipe

1. One-Pot Wonder – All the flavor and nutrition in one easy-to-clean pot.
2. Nutritious and Balanced – Packed with protein, fiber, and greens for a satisfying meal.
3. Freezer-Friendly – Makes a great make-ahead option for busy weeks.
4. Customizable Meatballs – Works with beef, turkey, chicken, or even vegetarian alternatives.
5. Rustic, Comforting Flavor – Perfectly seasoned broth with soft beans and savory meatballs.

Ingredients

• Ground beef, turkey, or chicken
• Breadcrumbs
• Egg
• Garlic
• Onion
• Italian seasoning
• Parmesan cheese (optional)
• Olive oil
• White beans (cannellini or great northern)
• Fresh spinach
• Chicken or vegetable broth
• Bay leaf
• Salt
• Black pepper
• Crushed red pepper flakes (optional)
• Fresh parsley or basil (for garnish)

Variations

• Vegetarian Option: Use plant-based meatballs or chickpea balls and vegetable broth.
• Add Pasta: Stir in cooked orzo or small pasta for a heartier version.
• Spicy Kick: Add red pepper flakes or a splash of hot sauce.
• Cheesy Top: Sprinkle with mozzarella or serve with a Parmesan crusted toast.
• Lemon Brightness: Add lemon juice or zest for a fresh, tangy twist.

How to Make the Recipe

Step 1: Make the Meatballs

In a bowl, combine ground meat, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.

Step 2: Sear the Meatballs

Heat olive oil in a large soup pot over medium heat. Brown the meatballs on all sides in batches, then remove and set aside.

Step 3: Sauté the Aromatics

In the same pot, add more oil if needed. Sauté chopped onion and garlic until softened and fragrant.

Step 4: Add Broth and Beans

Pour in the chicken or vegetable broth. Add drained and rinsed white beans and a bay leaf. Bring to a simmer.

Step 5: Simmer the Meatballs

Return the meatballs to the pot and simmer gently for 15–20 minutes, until fully cooked and flavors are well blended.

Step 6: Add Spinach

Stir in fresh spinach and cook for 2–3 minutes until wilted. Adjust seasoning with salt, pepper, and optional crushed red pepper flakes.

Step 7: Serve

Ladle soup into bowls and garnish with fresh herbs and extra Parmesan if desired.

Tips for Making the Recipe

• Use lean ground meat for a lighter soup.
• Don’t overcrowd the pot when searing meatballs—brown in batches for best results.
• Homemade or canned white beans both work well; rinse canned beans before adding.
• Add spinach at the end to preserve its color and nutrients.
• Let the soup rest for 10 minutes before serving for deeper flavor.

How to Serve

• Serve hot with crusty bread, garlic toast, or a side salad.
• Top with extra Parmesan or a swirl of pesto for added richness.
• Pair with a glass of white wine or sparkling water with lemon.
• Add a spoonful of cooked rice or pasta to each bowl for a more filling option.
• Serve with lemon wedges for a fresh finish.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time.

Freezing

Freeze the soup (without the spinach) for up to 2 months. Add fresh spinach when reheating for the best texture.

Reheating

Reheat on the stove over medium heat or in the microwave. Add a splash of broth or water if the soup thickens too much.

FAQs

1. Can I use frozen spinach?

Yes, thaw and squeeze out excess water before adding.

2. Can I use dried beans?

Yes, but they must be soaked and cooked beforehand, as they take longer than canned beans.

3. What meat works best for the meatballs?

Ground turkey, chicken, or beef all work well. Even plant-based meats are great options.

4. Can I cook the meatballs directly in the broth?

Yes, though searing adds more flavor and a better texture.

5. Is this soup gluten-free?

Yes, if you use gluten-free breadcrumbs or omit them entirely.

6. Can I make the meatballs ahead of time?

Absolutely—prep and refrigerate or freeze them until ready to use.

7. How can I thicken the broth?

Mash a few white beans into the soup or simmer uncovered to reduce slightly.

8. Can I add other greens?

Yes—kale, chard, or escarole are great alternatives to spinach.

9. What herbs go best with this soup?

Parsley, basil, oregano, or thyme all complement the flavors well.

10. How do I keep the meatballs tender?

Don’t overmix the meatball mixture and avoid overcooking them.

Conclusion

Spinach and White Bean Meatball Soup is a nourishing and flavorful dish that brings comfort to any table. With tender meatballs, creamy beans, and fresh greens in every bite, this soup is a one-pot wonder that’s perfect for make-ahead meals or cozy evenings. Its rustic, homestyle charm and nourishing ingredients make it a staple you’ll come back to time and again. Simple to prepare and endlessly satisfying, this recipe belongs in your regular rotation.

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