Spinach and White Bean Meatball Soup Recipe

Why You’ll Love This Recipe
This soup is a comforting blend of hearty ingredients and fresh flavors. The meatballs add substance, while the white beans and spinach keep things light yet filling. It’s incredibly easy to make and requires only simple pantry staples. Whether you’re feeding a crowd or looking for a comforting solo meal, this recipe hits the spot every time.

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

this Recipe

Ground turkey or beef

Bread crumbs

Parmesan cheese

Egg

Garlic

Onion

Italian seasoning

Olive oil

Chicken or vegetable broth

Canned white beans (such as cannellini or great northern)

Fresh spinach

Carrots

Celery

Salt

Black pepper

Fresh parsley (optional, for garnish)

directions
In a bowl, combine ground meat, bread crumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix until just combined and form into small meatballs.

In a large pot or Dutch oven, heat olive oil over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.

In the same pot, sauté onion, carrots, and celery until softened. Add more garlic and cook for another minute.

Pour in the broth and bring to a simmer. Add the white beans and return the meatballs to the pot. Simmer for about 10–15 minutes, until meatballs are cooked through.

Stir in fresh spinach and cook until wilted, about 2 minutes.

Adjust seasoning with salt and pepper as needed. Garnish with parsley and extra Parmesan if desired. Serve hot.

Servings and timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations
Make it vegetarian: Skip the meatballs and use plant-based alternatives or extra beans.

Add pasta: Stir in small pasta like ditalini or orzo for an even heartier bowl.

Use kale: Swap out spinach for kale or Swiss chard for a more robust green.

Spice it up: Add red pepper flakes or use spicy Italian sausage in the meatballs.

Change the beans: Navy beans or chickpeas work well as substitutes.

storage/reheating
Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Let cool completely before freezing.
Reheating: Reheat on the stove over medium heat or in the microwave in 60-90 second intervals until heated through.

FAQs

Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw and squeeze out excess water before adding.

Do I have to brown the meatballs first?
Browning adds flavor, but you can skip this step and simmer them directly in the broth if needed.

Can I make this soup in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours after browning the meatballs.

What type of white beans are best?
Cannellini beans are ideal, but great northern or navy beans also work well.

Can I use store-bought meatballs?
Absolutely. Pre-cooked meatballs save time—just add them during the simmering step.

How do I make this gluten-free?
Use gluten-free breadcrumbs and ensure your broth and beans are gluten-free.

What broth works best?
Chicken broth adds depth, but vegetable broth is a great option for a lighter or vegetarian version.

Can I prep the meatballs ahead of time?
Yes, meatballs can be formed and refrigerated up to a day in advance or frozen for longer storage.

Is this soup freezer-friendly?
Yes, it freezes well. Just cool it first and freeze in airtight containers.

How can I thicken the soup?
Mash some of the beans or add a bit of pasta to give the broth a thicker texture.

Conclusion
Spinach and White Bean Meatball Soup is the kind of nourishing, flavorful recipe you’ll return to time and time again. It’s easy to prepare, packed with nutrients, and endlessly adaptable to your taste and dietary needs. Whether you serve it with crusty bread or enjoy it on its own, this soup is comfort in a bowl—simple, satisfying, and delicious.

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