Why You’ll Love This Recipe
- Healthy & Hearty – Loaded with protein, fiber, and vitamins from white beans and spinach.
- Deliciously Comforting – A warm, cozy soup that’s both filling and flavorful.
- Vegetarian-Friendly – A great plant-based alternative to traditional meatball soup.
- Easy to Make – Simple ingredients and straightforward steps make this recipe a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup small pasta (such as orzo or ditalini, optional)
Directions
Make the Meatballs:
- Mash the Beans – In a large bowl, mash the white beans with a fork or potato masher until mostly smooth with some texture.
- Mix the Ingredients – Add the chopped spinach, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the Meatballs – Scoop out small portions and roll them into bite-sized meatballs (about 1-inch in diameter).
- Cook the Meatballs – Heat a tablespoon of olive oil in a large pot over medium heat. Brown the meatballs for 3-4 minutes, turning occasionally until golden. Remove from the pot and set aside.
Make the Soup:
- Sauté the Vegetables – In the same pot, add the onion, garlic, carrot, and celery. Cook for 3-4 minutes until softened.
- Add the Broth & Tomatoes – Pour in the vegetable broth and diced tomatoes. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
- Simmer & Add Meatballs – Bring the soup to a simmer, then gently add the meatballs back into the pot. Let simmer for 10-15 minutes.
- Finish with Spinach & Pasta – Stir in the chopped spinach and cooked pasta (if using). Cook for another 2 minutes until the spinach is wilted.
- Serve & Enjoy – Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh herbs if desired.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegan Version – Replace Parmesan cheese with nutritional yeast and use a flax egg instead of a regular egg.
- Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
- Extra Protein – Add cooked shredded chicken or turkey for an extra protein boost.
- Gluten-Free – Use gluten-free breadcrumbs and pasta, or skip the pasta altogether.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze the soup (without pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm on the stovetop over medium heat, adding extra broth if needed.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes! Bake them at 375°F (190°C) for 15-18 minutes until golden brown.
Can I use canned spinach instead of fresh?
Fresh spinach is recommended for better texture, but canned spinach can work if drained well.
What can I serve with this soup?
Crusty bread, garlic bread, or a side salad makes a perfect pairing.
Can I use different beans?
Yes! Chickpeas or cannellini beans can be used instead of white beans.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together.
Conclusion
Spinach and White Bean Meatball Soup is a delicious, hearty meal packed with flavor and nutrition. With tender, protein-rich meatballs and a comforting broth, this soup is perfect for chilly days or anytime you crave a nourishing dish. Try it once, and it’ll become a regular in your meal rotation!
Print
Spinach and White Bean Meatball Soup
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Spinach and White Bean Meatball Soup is a hearty and nutritious dish featuring tender, protein-packed meatballs simmered in a flavorful broth. Loaded with fresh spinach, white beans, and aromatic herbs, this comforting soup is perfect for a cozy meal. Serve it with crusty bread or a fresh salad for a delicious and satisfying dinner!
Ingredients
For the Meatballs:
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup fresh spinach, chopped
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 cups fresh spinach, chopped
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup small pasta (such as orzo or ditalini, optional)
Instructions
Make the Meatballs:
- Mash the Beans – In a large bowl, mash the white beans with a fork or potato masher until mostly smooth with some texture.
- Mix the Ingredients – Add the chopped spinach, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the Meatballs – Scoop out small portions and roll them into bite-sized meatballs (about 1-inch in diameter).
- Cook the Meatballs – Heat a tablespoon of olive oil in a large pot over medium heat. Brown the meatballs for 3-4 minutes, turning occasionally until golden. Remove from the pot and set aside.
Make the Soup:
- Sauté the Vegetables – In the same pot, add the onion, garlic, carrot, and celery. Cook for 3-4 minutes until softened.
- Add the Broth & Tomatoes – Pour in the vegetable broth and diced tomatoes. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
- Simmer & Add Meatballs – Bring the soup to a simmer, then gently add the meatballs back into the pot. Let simmer for 10-15 minutes.
- Finish with Spinach & Pasta – Stir in the chopped spinach and cooked pasta (if using). Cook for another 2 minutes until the spinach is wilted.
- Serve & Enjoy – Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh herbs if desired.
Notes
- Vegan Version – Replace Parmesan cheese with nutritional yeast and use a flax egg instead of a regular egg.
- Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
- Extra Protein – Add cooked shredded chicken or turkey for an additional protein boost.
- Gluten-Free – Use gluten-free breadcrumbs and pasta, or skip the pasta altogether.
- Storage – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze the soup without pasta for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
