Description

This Spinach and White Bean Meatball Soup is warm, comforting, and packed with protein and fiber. Juicy mini meatballs simmer in a savory broth with tender white beans, baby spinach, and aromatic herbs. It’s a satisfying one-pot meal that comes together easily and makes great leftovers!

Ingredients

For the Meatballs:

1 lb ground turkey or chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Soup:

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
1 (15 oz) can white beans, drained and rinsed
6 cups chicken broth
1/2 tsp dried thyme
1/2 tsp Italian seasoning
Salt and pepper, to taste
3 cups fresh baby spinach
Juice of 1/2 lemon (optional, for brightness)
Grated Parmesan and fresh parsley, for serving (optional

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Instructions

Make the meatballs: In a bowl, mix all meatball ingredients until just combined. Roll into small 1-inch balls and set aside on a plate.

Sauté the veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and carrots, and cook for 4–5 minutes, until softened. Add garlic and cook for 30 seconds more.

Build the soup: Stir in white beans, chicken broth, thyme, Italian seasoning, salt, and pepper. Bring to a gentle boil.

Add the meatballs: Carefully drop the meatballs into the simmering soup. Reduce heat to low, cover, and simmer for 15–20 minutes, or until meatballs are fully cooked and carrots are tender.

Finish the soup: Stir in baby spinach and cook for 1–2 minutes, until wilted. Squeeze in lemon juice if using.

Serve: Ladle into bowls and top with grated Parmesan and parsley, if desired. Enjoy with crusty bread!

Notes

You can use frozen pre-cooked meatballs to save time. Just add them during the simmer step.
Swap in kale or Swiss chard for spinach if you like.
Add a handful of small pasta like orzo or ditalini for a heartier soup.