Description

This Spinach and White Bean Meatball Soup is hearty, flavorful, and full of good-for-you ingredients. Juicy meatballs, tender white beans, and fresh spinach are simmered in a savory broth for a comforting, nourishing bowl that’s both satisfying and easy to make. Great for meal prep or a cozy family dinner!

Ingredients

For the Meatballs:

1 pound ground turkey or chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
6 cups low-sodium chicken broth
1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
2 cups fresh spinach, roughly chopped
Salt and pepper to taste
Optional: squeeze of lemon juice for brightness
Optional: grated Parmesan for serving

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Instructions

Make the meatballs: In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix until just combined. Roll into small 1-inch meatballs.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and carrots, and cook for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
Pour in the chicken broth and bring to a simmer.
Gently drop in the raw meatballs, one at a time. Simmer uncovered for 10–12 minutes, or until the meatballs are cooked through.
Add the white beans and chopped spinach. Cook for 2–3 more minutes, just until spinach is wilted.
Season with salt, pepper, and a squeeze of lemon juice if desired.
Serve hot with extra Parmesan on top if you like.

Notes

You can use ground beef or pork instead of turkey.
Swap spinach with kale or escarole for variety.

This soup freezes well – just leave out the spinach and add it when reheating.