Description

This Spinach and White Bean Meatball Soup is a wholesome, flavorful soup made with tender meatballs, creamy white beans, and fresh spinach in a savory broth. It’s an easy, one-pot meal that’s both comforting and packed with protein and fiber.

Ingredients

Units Scale

For the Meatballs:

1 lb ground turkey or chicken

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

For the Soup:

1 tbsp olive oil

1 small onion, diced

2 carrots, peeled and diced

2 cloves garlic, minced

6 cups chicken or vegetable broth

1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

3 cups fresh baby spinach

1 tsp dried thyme

Salt and pepper, to taste

Juice of 1/2 lemon (optional, for brightness)

Grated Parmesan, for serving

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix together all meatball ingredients. Roll into 1-inch balls and set aside.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and carrots and cook for 5–7 minutes until softened.

Add garlic and cook for 1 minute more.

Pour in the broth and bring to a simmer. Gently drop in the meatballs one at a time.

Cover and simmer for 15–18 minutes, until meatballs are cooked through.

Stir in white beans, spinach, thyme, salt, pepper, and lemon juice if using. Simmer for another 5 minutes.

Taste and adjust seasoning. Serve hot with grated Parmesan on top.

Notes

You can use frozen spinach—just thaw and squeeze out excess water.
For a vegetarian version, swap meatballs with plant-based ones or skip entirely.

This soup freezes well—just store without the spinach and add it fresh when reheating.