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
