Spinach White Bean Meatball Soup (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground turkey or chicken (or beef)
02 -
1/2 cup breadcrumbs (or panko)
03 -
1 egg
04 -
1/4 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ For the Soup
09 -
1 tablespoon olive oil
10 -
1 small onion, diced
11 -
2 cloves garlic, minced
12 -
2 carrots, sliced
13 -
1 (15-oz) can white beans (cannellini or great northern), drained and rinsed
14 -
6 cups chicken broth
15 -
1 teaspoon Italian seasoning
16 -
1/2 teaspoon salt (adjust to taste)
17 -
1/4 teaspoon black pepper
18 -
3 cups fresh spinach, chopped
19 -
Juice of 1/2 lemon
→ For Garnish
20 -
Grated Parmesan cheese
21 -
Fresh parsley, chopped
# Instructions:
01 -
In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and black pepper. Mix until just combined.
02 -
Roll mixture into 1-inch meatballs. Heat olive oil in a large pot over medium heat. Brown meatballs on all sides for about 5 minutes. Remove and set aside.
03 -
In the same pot, add onion, garlic, and carrots. Sauté for 3-4 minutes until softened.
04 -
Add white beans, chicken broth, Italian seasoning, salt, and black pepper. Bring to a gentle boil, then reduce heat to low.
05 -
Return meatballs to the pot and simmer for 10-12 minutes until fully cooked.
06 -
Stir in spinach and cook for 2 minutes until wilted. Squeeze in lemon juice for freshness.
07 -
Ladle soup into bowls and top with Parmesan cheese and fresh parsley. Serve with crusty bread or a side salad.
# Notes:
01 -
For a creamy variation, stir in 1/2 cup of heavy cream before serving.
02 -
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.