Spinach and White Bean Meatball Soup Recipe

Why You’ll Love This Recipe

Spinach and White Bean Meatball Soup is a hearty, nourishing dish packed with flavor and comfort. Juicy meatballs simmer in a savory broth alongside tender white beans and vibrant spinach, making it a well-balanced meal in one bowl. It’s easy to prepare, perfect for chilly days, and great for leftovers. Light yet filling, this soup is a wholesome favorite for the whole family.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef or ground turkeybread crumbsparmesangarlic (minced)eggItalian seasoningonionsalt and pepperolive oilonion (diced)carrots (sliced)celery (sliced)chicken or vegetable brothcannellini or great northern beans (drained and rinsed)baby spinachlemon juice (optional for brightness)fresh parsley or basil (for garnish)

directions

In a bowl, combine ground meat, bread crumbs, parmesan, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until just combined.

Form the mixture into small meatballs, about 1 inch in size.

Heat olive oil in a large pot over medium heat. Add the meatballs in batches and sear until browned on all sides. Remove and set aside.

In the same pot, add more olive oil if needed and sauté diced onion, carrots, and celery until softened, about 5–6 minutes.

Pour in the broth and bring to a simmer. Return the browned meatballs to the pot.

Cover and simmer for 15–20 minutes, until the meatballs are cooked through and vegetables are tender.

Add the white beans and spinach, stirring until spinach is wilted.

Season with salt, pepper, and a splash of lemon juice for brightness, if desired.

Serve hot, garnished with fresh herbs and additional parmesan if you like.

Servings and timing

This recipe serves 6–8 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use ground chicken or pork for the meatballs.

Add small pasta like orzo or ditalini for extra heartiness.

Use kale instead of spinach for a more robust texture.

Add red pepper flakes for a spicy kick.

Try it with a swirl of pesto before serving for added depth.

storage/reheating

Store soup in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.Add fresh spinach after reheating if you prefer it vibrant.

FAQs

Can I use frozen meatballs?

Yes, store-bought or homemade frozen meatballs can be added directly to the simmering broth.

Can I make it vegetarian?

Yes, skip the meatballs and use vegetarian meatballs or extra beans and veggies.

Do I need to soak the beans?

Not if using canned beans—just drain and rinse well.

Can I use dried herbs?

Yes, but fresh herbs at the end will add a burst of flavor.

Is this soup gluten-free?

Use gluten-free bread crumbs for the meatballs and ensure broth is gluten-free.

Can I prep this ahead of time?

Yes, you can prep meatballs and chop veggies in advance for quick assembly.

Can I cook the meatballs in the soup instead of searing?

Yes, but searing adds flavor and helps them hold together better.

What can I serve with this soup?

Crusty bread, a side salad, or grilled cheese pair wonderfully.

Can I use spinach from frozen?

Yes, just thaw and drain well before adding.

Can kids enjoy this soup?

Absolutely, it’s mild, nutritious, and kid-friendly.

Conclusion

Spinach and White Bean Meatball Soup is a cozy, nourishing dish perfect for any season. With its rich broth, tender meatballs, and vibrant greens, it offers comfort and nutrition in every spoonful. Make a big pot and enjoy easy, satisfying meals all week long—this soup is sure to become a staple in your kitchen.

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