Welcome, food enthusiasts! Today, I’m excited to share with you a heartwarming and delicious recipe for Spinach and White Bean Meatball Soup. This dish combines tender chicken meatballs, nutritious spinach, and creamy white beans into a hearty bowl that’s perfect for any weeknight dinner. Whether you’re looking for comfort food or a wholesome meal packed with protein and greens, this soup will be a delightful addition to your recipe collection.
Introduction
Spinach and White Bean Meatball Soup is a delightful fusion of Italian and American cuisine. This dish stands out with its light yet hearty broth, packed with nutrient-rich vegetables and mouthwatering meatballs. Perfect for chilly evenings or a cozy family dinner, this recipe is both nourishing and easy to make. The combination of fresh spinach, protein-packed cannellini beans, and tender chicken meatballs makes it a must-try for fans of wholesome and comforting soups.
Ingredients for Spinach and White Bean Meatball Soup
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 4 cups chicken stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
For the Chicken Meatballs:
- 1 pound ground chicken
- ⅓ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Substitution Suggestions:
- Ground Turkey can replace ground chicken for a lighter option.
- Gluten-Free Panko is an excellent alternative for those avoiding gluten.
- Replace Parmesan with Nutritional Yeast for a dairy-free version.
How to Make Spinach and White Bean Meatball Soup – Step by Step
Step1: Prepare the Chicken Meatballs
- In a large bowl, mix ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes. Season with salt and pepper.
- Form the mixture into 3/4-to-1-inch meatballs, making around 25-30 meatballs.
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the meatballs in batches and cook until browned on all sides (about 2-3 minutes per batch). Transfer to a plate lined with paper towels and set aside.
Step2: Prepare the Soup Base
- Add the remaining olive oil to the same pot.
- Sauté the garlic, onion, and carrots for 3-4 minutes until fragrant and tender.
- Stir in thyme and basil, cooking for another minute until the spices release their aroma.
Step3: Add Broth and Meatballs
- Pour in chicken stock, add bay leaves, and 1 cup of water.
- Bring the mixture to a boil, then reduce to a simmer.
- Add uncooked orzo pasta and the prepared meatballs.
- Cook for 10-12 minutes until the orzo is tender and meatballs are fully cooked.
Step4: Incorporate Spinach and Beans
- Stir in the spinach and cannellini beans, letting the spinach wilt (about 2 minutes).
- Remove from heat and stir in lemon juice and parsley.
- Season with salt and pepper to taste.
Step5: Serve Immediately
Ladle the soup into bowls, serve warm, and enjoy!
Helpful Tips for Spinach and White Bean Meatball Soup
- Use Fresh Ingredients: Always opt for fresh baby spinach and freshly grated Parmesan for the best flavor.
- Adjust Spice Levels: Customize the heat by adding more or less red pepper flakes.
- Prevent Overcooking: Keep an eye on the orzo to avoid a mushy texture. Cook until al dente.
Cooking Tips for the Best Spinach and White Bean Meatball Soup
- Meatball Size Matters: Smaller meatballs cook faster and are perfect for soups.
- Choose the Right Pot: A heavy-bottomed pot like a Dutch oven helps maintain even cooking.
- Avoid Boiling the Spinach: Add spinach at the end to preserve its vibrant color and nutrients.
Serving Suggestions for Spinach and White Bean Meatball Soup
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light Caesar salad or a Caprese salad for a complete meal.
- Complement with a glass of Sauvignon Blanc to enhance the dish’s flavors.
Nutritional Information
This soup offers a balanced profile of protein, fiber, and essential vitamins:
Nutritional Info for Spinach and White Bean Meatball Soup (per serving):
- Calories: 410
- Protein: 27g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 8g
- Vitamin A: 120% of the Daily Value
- Vitamin C: 50% of the Daily Value
Storage and Leftovers for Spinach and White Bean Meatball Soup
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stovetop over low heat, adding a splash of chicken stock to restore consistency.
Frequently Asked Questions (FAQs) for Spinach and White Bean Meatball Soup
- Can I use a different type of bean?
- Absolutely! You can substitute cannellini beans with navy beans or great northern beans.
- Can I make this soup ahead of time?
- Yes, prepare the soup up to 3 days in advance and store it in the refrigerator.
- How do I make this soup vegetarian?
- Skip the meatballs and add extra vegetables like zucchini or bell peppers.
- Can I use frozen spinach?
- Frozen spinach works well, but be sure to thaw and drain it before adding to the soup.
Related Recipes for Spinach and White Bean Meatball Soup Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
I hope you enjoy making and savoring this Spinach and White Bean Meatball Soup. Feel free to share your thoughts, any adjustments you made, or ideas for variations in the comments. Happy cooking!
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Spinach and White Bean Meatball Soup Recipe | Easy Dinner
Description
Welcome, food enthusiasts! Today, I’m excited to share with you a heartwarming and delicious recipe for Spinach and White Bean Meatball Soup. This dish combines tender chicken meatballs, nutritious spinach, and creamy white beans into a hearty bowl that’s perfect for any weeknight dinner. Whether you’re looking for comfort food or a wholesome meal packed with protein and greens, this soup will be a delightful addition to your recipe collection.
Ingredients
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 4 cups chicken stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
For the Chicken Meatballs:
- 1 pound ground chicken
- ⅓ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Substitution Suggestions:
- Ground Turkey can replace ground chicken for a lighter option.
- Gluten-Free Panko is an excellent alternative for those avoiding gluten.
- Replace Parmesan with Nutritional Yeast for a dairy-free version.
Instructions
Step 1: Prepare the Chicken Meatballs
- In a large bowl, mix ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes. Season with salt and pepper.
- Form the mixture into 3/4-to-1-inch meatballs, making around 25-30 meatballs.
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the meatballs in batches and cook until browned on all sides (about 2-3 minutes per batch). Transfer to a plate lined with paper towels and set aside.
Step 2: Prepare the Soup Base
- Add the remaining olive oil to the same pot.
- Sauté the garlic, onion, and carrots for 3-4 minutes until fragrant and tender.
- Stir in thyme and basil, cooking for another minute until the spices release their aroma.
Step 3: Add Broth and Meatballs
- Pour in chicken stock, add bay leaves, and 1 cup of water.
- Bring the mixture to a boil, then reduce to a simmer.
- Add uncooked orzo pasta and the prepared meatballs.
- Cook for 10-12 minutes until the orzo is tender and meatballs are fully cooked.
Step 4: Incorporate Spinach and Beans
- Stir in the spinach and cannellini beans, letting the spinach wilt (about 2 minutes).
- Remove from heat and stir in lemon juice and parsley.
- Season with salt and pepper to taste.
Step 5: Serve Immediately
Ladle the soup into bowls, serve warm, and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Always opt for fresh baby spinach and freshly grated Parmesan for the best flavor.
- Adjust Spice Levels: Customize the heat by adding more or less red pepper flakes.
- Prevent Overcooking: Keep an eye on the orzo to avoid a mushy texture. Cook until al dente.
