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

Scale

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!

Notes

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.