Spinach and White Bean Meatball Soup

Name: Spinach and White Bean Meatball Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 cloves garlic; 1 onion; 3 carrots; 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; 1 pound ground chicken; ⅓ cup panko; ¼ cup freshly grated parmesan; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried parsley; ¼ teaspoon garlic powder; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

User Reviews

4.9

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course, Soup

Spinach and White Bean Meatball Soup

Iris Warren

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My favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs!

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Ingredients

Servings

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
¼ cup freshly grated parmesan
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

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Instructions

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.