Spinach White Bean Meatball Soup

This Spinach and White Bean Meatball Soup combines tender homemade meatballs with creamy cannellini beans and fresh spinach in a savory broth. The recipe has become my go-to solution when I need something hearty yet nourishing to serve on busy weeknights.

I first created this soup when trying to please both my bean-loving spouse and meatball-enthusiast children. The combination was such a hit that it's now requested at least twice a month in our home, especially during the colder seasons.

Ingredients

• Ground turkey or chicken: Lighter alternative to beef but still provides excellent flavor and protein
• Breadcrumbs: Help bind the meatballs together while keeping them tender and juicy
• Parmesan cheese: Adds savory depth to the meatballs and soup when used as garnish
• White beans: Provide creaminess and hearty texture while boosting protein and fiber
• Fresh spinach: Wilts perfectly into the hot broth adding color, nutrients and mild flavor
• Chicken broth: Forms the flavorful base of the soup, use low sodium if watching salt intake
• Italian seasoning: Convenient blend of herbs that instantly adds Mediterranean flavor
• Lemon juice: Brightens the entire dish with a subtle acidity that balances the richness

Step-by-Step Instructions

Mix the Meatball Ingredients:

Combine ground turkey, breadcrumbs, egg, Parmesan, minced garlic, oregano, salt, and pepper in a large bowl. Use clean hands to mix gently just until combined, being careful not to overwork the mixture which can make meatballs tough. The mixture should hold together but still feel light.

Form and Brown the Meatballs:

Roll the meat mixture into 1-inch balls using about a tablespoon of mixture for each. Heat olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add meatballs in a single layer, working in batches if necessary to avoid crowding. Brown on all sides for about 5 minutes total. They don't need to be fully cooked at this stage. Transfer to a plate and set aside.

Sauté the Vegetables:

In the same pot, add diced onion, minced garlic, and sliced carrots. The residual fat from the meatballs will help flavor the vegetables. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and carrots begin to soften. The bottom of the pot will develop a golden brown layer that adds tremendous flavor.

Simmer the Broth:

Add rinsed white beans, chicken broth, Italian seasoning, salt, and pepper to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot as these contain concentrated flavor. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer.

Cook the Meatballs:

Return the browned meatballs to the simmering broth. Cover the pot partially with a lid and cook for 10-12 minutes until the meatballs reach an internal temperature of 165°F. The meatballs will finish cooking in the broth, absorbing flavor while adding richness to the soup.

Add Spinach and Lemon:

Stir in chopped fresh spinach and cook for about 2 minutes until the leaves wilt but still maintain their bright green color. Squeeze in fresh lemon juice, stirring gently to incorporate. Taste and adjust seasonings if needed before serving.

The white beans are truly the unsung hero of this recipe. My grandmother always insisted on adding them to soups for their creamy texture when slightly mashed against the side of the bowl. One memorable winter evening, we lost power during a storm, and this soup saved dinner as it was already made and only needed warming on our gas stove.

Make-Ahead Magic

This soup actually improves with time as the flavors meld together. You can prepare it up to 3 days ahead and store in the refrigerator. The meatballs will remain tender, and the beans will slowly release their starch, creating an even more velvety broth. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.

Smart Substitutions

If you need to accommodate dietary restrictions or simply want to use what you have on hand, this recipe adapts beautifully. Swap white beans for chickpeas for more texture, or use kale instead of spinach for a heartier green that holds up longer. The breadcrumbs in meatballs can be replaced with quick oats for a gluten-free option, and nutritional yeast works instead of Parmesan for dairy-free diets.

Serving Suggestions

While this soup is a complete meal on its own, a few strategic additions can elevate the dining experience. Serve with warm crusty bread or garlic toast for dipping into the flavorful broth. A simple side salad with a lemon vinaigrette complements the soup perfectly. For an extra touch of comfort, top each bowl with a drizzle of good olive oil and a sprinkle of red pepper flakes for those who enjoy a mild heat.

Frequently Asked Questions

→ Can I use a different type of meat for the meatballs?

Yes, you can substitute turkey or chicken with beef, pork, or a meatless alternative like plant-based ground protein. Adjust the seasoning as needed.

→ How can I make this soup vegetarian?

To make the soup vegetarian, omit the meatballs and substitute chicken broth with vegetable broth. Consider adding plant-based meatballs or extra beans for protein.

→ Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months and reheat on the stovetop when ready to serve.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic bread, or a fresh side salad. You can also serve it with rice or pasta for a heartier meal.

→ Can I make the meatballs ahead of time?

Absolutely! Prepare and cook the meatballs ahead of time, then store them in the fridge for up to 3 days or freeze for later use. Add to the soup when reheating.

→ How can I adjust the flavor to taste?

You can adjust the seasoning by adding more salt, pepper, or Italian seasoning as desired. For a spicy kick, add a pinch of red pepper flakes.