Spinach and White Bean Meatball Soup
Spinach and White Bean Meatball Soup
Ingredients
Soup
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 4 cups chicken stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- 1 15-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Chicken Meatballs
- 1 pound ground chicken
- ⅓ cup Panko
- ¼ cup freshly grated Parmesan
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 1
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- 2
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
2 min - 3
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and basil until fragrant, about 1 minute.
4 min - 4
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
12 min - 5
Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
2 min - 6
Serve immediately.
