Spinach And White Bean Meatball Soup Recipe

Why You’ll Love This Recipe

Spinach and White Bean Meatball Soup is a hearty, wholesome one-pot meal full of savory meatballs, tender white beans, and vibrant spinach in a flavorful broth. It’s comforting, nutritious, and easy to make—perfect for chilly nights or a satisfying lunch that feels both cozy and light.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
ground turkey or chicken
breadcrumbs
parmesan cheese (grated)
egg
garlic (minced)
Italian seasoning
salt
black pepper

For the soup:
olive oil
onion (chopped)
carrots (sliced)
celery (sliced)
garlic (minced)
chicken or vegetable broth
cannellini or great northern beans (drained and rinsed)
baby spinach
salt
black pepper
lemon juice (optional, for brightness)
parmesan and fresh parsley (for garnish)

directions

Prepare the meatballs:
In a bowl, mix ground meat, breadcrumbs, grated parmesan, egg, minced garlic, Italian seasoning, salt, and pepper.
Form into small, bite-sized meatballs and place on a plate.

Heat a bit of olive oil in a large soup pot or Dutch oven over medium heat.
Add meatballs in batches and sear until browned on all sides (they don’t need to be fully cooked). Remove and set aside.

Make the soup base:
In the same pot, add a bit more olive oil if needed. Sauté onion, carrots, and celery until softened, about 5 minutes.
Add garlic and cook for 1 minute more.

Pour in the broth and bring to a boil. Add beans and return meatballs to the pot.

Reduce heat to a simmer and cook for 10–12 minutes, or until meatballs are cooked through.

Stir in the spinach and let it wilt for 2–3 minutes.
Season with salt, pepper, and a splash of lemon juice if using.

Serve hot, topped with grated parmesan and fresh parsley.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Use kale or Swiss chard instead of spinach.
Add pasta or rice for extra heartiness.
Swap turkey for ground beef or pork.
Use frozen meatballs for a shortcut.
Stir in crushed red pepper flakes for a little heat.

storage/reheating

Store soup in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop or in the microwave until heated through.
Freeze in individual portions for up to 2 months—thaw overnight before reheating.

FAQs

Can I make the meatballs ahead of time?
Yes, prep and store them raw or cooked in the fridge for up to 2 days.

Can I use canned soup beans?
Yes, canned cannellini or great northern beans work perfectly—just rinse before adding.

Is this soup gluten-free?
Use gluten-free breadcrumbs in the meatballs to make it gluten-free.

Can I make this vegetarian?
Yes, use veggie broth and omit the meatballs or use plant-based ones.

What’s the best broth to use?
Low-sodium chicken or vegetable broth gives you the most control over flavor.

Conclusion

Spinach and White Bean Meatball Soup is a cozy, nourishing meal that’s loaded with flavor, protein, and greens. It’s a simple yet satisfying recipe perfect for busy weeknights, make-ahead lunches, or anytime you want something hearty and wholesome in a bowl.

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