Description
Spinach and White Bean Meatball Soup is a hearty, nourishing dish packed with Italian-style meatballs, creamy white beans, and fresh spinach in a garlicky, herb-infused broth. It’s the perfect balance of comfort and nutrition—ideal for chilly nights, family dinners, or healthy meal prep. Pair it with crusty bread and a sprinkle of Parmesan for a soul-warming bowl that satisfies every time.
Ingredients
For the Meatballs:
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1 lb (450g) ground turkey or chicken
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¼ cup breadcrumbs
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1 egg
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2 tbsp grated Parmesan cheese
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2 cloves garlic, minced
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1 tsp dried Italian herbs
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Salt and pepper, to taste
For the Soup:
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1 tbsp olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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4 cups (1 liter) low-sodium chicken broth
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1 (15 oz / 425g) can white beans (cannellini or Great Northern), drained and rinsed
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3 cups fresh spinach (or baby spinach)
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1 tsp dried thyme or Italian seasoning
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Salt and pepper, to taste
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Optional: red pepper flakes, lemon juice, grated Parmesan for serving
Instructions
Step 1 – Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan, garlic, herbs, salt, and pepper. Mix gently until just combined. Roll into 1-inch balls (about 20–24 meatballs).
Step 2 – Sear the Meatballs (Optional but recommended):
Heat 1 tbsp olive oil in a large soup pot over medium heat. Brown the meatballs on all sides until golden (they don’t need to be fully cooked through). Remove and set aside.
Step 3 – Sauté Aromatics:
In the same pot, add a little more oil if needed. Sauté onion and garlic for 3–4 minutes until softened and fragrant.
Step 4 – Simmer the Soup:
Add broth, beans, thyme or Italian seasoning, and bring to a simmer. Return meatballs to the pot. Simmer uncovered for 10–15 minutes, or until meatballs are fully cooked.
Step 5 – Add Spinach:
Stir in fresh spinach and cook for another 2–3 minutes, until wilted. Taste and adjust salt, pepper, or spice as desired.
Step 6 – Serve:
Ladle into bowls and garnish with Parmesan, a squeeze of lemon juice, or chili flakes if desired. Serve with crusty bread.
Notes
For vegetarian: swap meatballs with plant-based meatballs or skip entirely and add extra beans.
Use kale instead of spinach for a heartier green.
Make ahead and store refrigerated for up to 4 days. Freezes well too (meatballs can be frozen separately).
Great as a high-protein, low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, American
Keywords: meatball soup, spinach white bean soup, turkey meatballs, healthy soup, comfort food, Italian meatball soup, gluten-free soup