Spinach and White Bean Meatball Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Soup
Spinach and White Bean Meatball Soup
Description
This soup begins by mixing ground chicken with panko, Parmesan cheese, dried herbs, garlic powder, and optional red pepper flakes to form small meatballs. These meatballs brown quickly in olive oil before being set aside. Next, garlic, onion, and carrot are sautéed in remaining oil until soft, then seasoned with thyme and basil to bring out aromatic notes.
Chicken stock, bay leaves, and water are added, and the broth brought to a boil. Orzo pasta and meatballs return to the pot where they simmer until the pasta is tender and meatballs cooked through. Lastly, fresh baby spinach and drained cannellini beans are stirred in just enough to wilt the spinach. Lemon juice and fresh parsley are added before serving to introduce brightness and freshness.
This soup combines mild, tender meatballs with soft pasta and creamy beans in a lightly herbed broth that supports the fresh spinach’s earthy flavor. It is a complete, balanced meal with a variety of textures and colors, perfect for cooler days or comforting homemade meals.
Ingredients
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- ½ teaspoon thyme dried
- ½ teaspoon basil dried
- 4 cups chicken stock
- 2 bay leaf
- 1 cup orzo pasta uncooked
- 2 cups baby spinach
- 1 cannellini beans 15-ounce can, drained and rinsed
- lemon juice of 1
- 2 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the chicken meatballs
- 1 pound ground chicken
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
4.9
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