Spinach and White Bean Meatball Soup
If you’re in search of a warm, comforting dish that embodies both nourishment and flavor, look no further than this Spinach and White Bean Meatball Soup. This delightful recipe combines tender turkey meatballs with fresh spinach and creamy white beans in a savory vegetable broth. Perfect for chilly evenings or busy weeknights, this soup is quick to prepare and makes for excellent leftovers throughout the week. Gather your family around the table and enjoy a bowl full of wholesome goodness that’s sure to please everyone!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1 lb ground turkey or chicken
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 cups low-sodium vegetable broth
Instructions
- Prepare your ingredients: chop the onion finely, mince the garlic, and rinse the spinach.
- Mix the meatball mixture: combine ground turkey or chicken with Cannellini beans, onion, garlic, oregano, thyme, salt, and pepper in a large bowl.
- Form the meatballs: roll small portions of the mixture into meatballs about 1 inch in diameter.
- Brown the meatballs: heat oil in a skillet over medium heat and cook meatballs until browned on all sides (about 8 minutes).
- Simmer the soup: bring vegetable broth to a gentle boil in a large pot; add remaining white beans and spinach. Simmer for about 5 minutes.
- Add the meatballs: gently incorporate browned meatballs into the soup and simmer for an additional 10 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 75mg