Description
Welcome, food enthusiasts! Today, I’m excited to share with you a heartwarming and delicious recipe forSpinach and White Bean Meatball Soup. This dish combines tender chicken meatballs, nutritious spinach, and creamy white beans into a hearty bowl that’s perfect for any weeknight dinner. Whether you’re looking for comfort food or a wholesome meal packed with protein and greens, this soup will be a delightful addition to your recipe collection.
Ingredients
- For the Chicken Meatballs:
- Substitution Suggestions:
Instructions
- In a large bowl, mix ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes. Season with salt and pepper.
- Form the mixture into 3/4-to-1-inch meatballs, making around 25-30 meatballs.
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the meatballs in batches and cook until browned on all sides (about 2-3 minutes per batch). Transfer to a plate lined with paper towels and set aside.
- Add the remaining olive oil to the same pot.
- Sauté the garlic, onion, and carrots for 3-4 minutes until fragrant and tender.
- Stir in thyme and basil, cooking for another minute until the spices release their aroma.
- Pour in chicken stock, add bay leaves, and 1 cup of water.
- Bring the mixture to a boil, then reduce to a simmer.
- Add uncooked orzo pasta and the prepared meatballs.
- Cook for 10-12 minutes until the orzo is tender and meatballs are fully cooked.
- Stir in the spinach and cannellini beans, letting the spinach wilt (about 2 minutes).
- Remove from heat and stir in lemon juice and parsley.
- Season with salt and pepper to taste.
Notes
Use Fresh Ingredients:Always opt for fresh baby spinach and freshly grated Parmesan for the best flavor.
Adjust Spice Levels:Customize the heat by adding more or less red pepper flakes.
Prevent Overcooking:Keep an eye on the orzo to avoid a mushy texture. Cook untilal dente.