Why You’ll Love This Recipe

Spinach and White Bean Meatball Soup is a hearty, comforting dish perfect for weeknight dinners. Juicy meatballs, tender white beans, and vibrant spinach come together in a flavorful broth that’s both nourishing and satisfying. This one-pot meal is easy to prepare, packed with protein and fiber, and full of wholesome ingredients.

ingredients

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

ground beef or turkeybreadcrumbsgrated parmesan cheeseeggsgarliconionItalian seasoningkosher saltblack pepperolive oilchicken brothcannellini beans (white beans)fresh or frozen spinachcrushed tomatoesbay leaffresh parsley (optional for garnish)

directions

In a large bowl, combine ground meat, breadcrumbs, parmesan, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined and form into small meatballs.

Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, turning gently until all sides are golden. Remove and set aside.

In the same pot, sauté chopped onion and garlic until translucent and fragrant.

Add chicken broth, crushed tomatoes, bay leaf, and cannellini beans. Stir and bring to a gentle boil.

Return the meatballs to the pot and simmer for 15–20 minutes until cooked through.

Stir in spinach and cook until wilted (or heated through if using frozen spinach).

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use ground chicken or pork for the meatballs if preferred.

Swap cannellini beans for great northern or navy beans.

Add a dash of red pepper flakes for a spicy kick.

Use kale or Swiss chard instead of spinach.

Top with extra parmesan for a richer finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until warmed through.Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prep and refrigerate them for up to 24 hours or freeze uncooked meatballs for later use.

Is this soup gluten-free?

Use gluten-free breadcrumbs to make it fully gluten-free.

Can I use canned spinach?

Fresh or frozen spinach is preferred for texture, but canned can work in a pinch.

How do I thicken the soup?

Mash a few beans into the broth or simmer uncovered to reduce the liquid slightly.

Can I make this vegetarian?

Skip the meatballs and add more beans or use plant-based meatballs.

Can I add pasta?

Yes, small pasta like orzo or ditalini works well—cook separately and stir in before serving.

Can I make it in a slow cooker?

Yes, brown the meatballs first, then add everything to the slow cooker and cook on low for 6–8 hours.

What’s the best broth to use?

Chicken broth gives great flavor, but vegetable broth can be used for a vegetarian version.

How can I make it low sodium?

Use low-sodium broth and no-salt-added beans and tomatoes.

Do the meatballs fall apart in the soup?

As long as they’re browned first and not over-mixed, they should hold their shape well.

Conclusion

Spinach and White Bean Meatball Soup is a cozy, nutritious dinner that comes together easily and satisfies the whole family. With tender meatballs, creamy beans, and greens in every spoonful, it’s a simple yet flavorful recipe you’ll come back to again and again.