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Spinach and White Bean Meatball Soup Recipe | Easy Dinner

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

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

  1. In a large bowl, mix ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes. Season with salt and pepper.
  2. Form the mixture into 3/4-to-1-inch meatballs, making around 25-30 meatballs.
  3. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
  4. 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

  1. Add the remaining olive oil to the same pot.
  2. Sauté the garlic, onion, and carrots for 3-4 minutes until fragrant and tender.
  3. Stir in thyme and basil, cooking for another minute until the spices release their aroma.

Step 3: Add Broth and Meatballs

  1. Pour in chicken stock, add bay leaves, and 1 cup of water.
  2. Bring the mixture to a boil, then reduce to a simmer.
  3. Add uncooked orzo pasta and the prepared meatballs.
  4. Cook for 10-12 minutes until the orzo is tender and meatballs are fully cooked.

Step 4: Incorporate Spinach and Beans

  1. Stir in the spinach and cannellini beans, letting the spinach wilt (about 2 minutes).
  2. Remove from heat and stir in lemon juice and parsley.
  3. Season with salt and pepper to taste.

Step 5: Serve Immediately

Ladle the soup into bowls, serve warm, and enjoy!

Equipment

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.

Find it online: https://optimalrecipes.com/spinach-and-white-bean-meatball-soup-recipe-easy-dinner/