Spinach and White Bean Meatball Soup

A favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs! From damndelicous.net.

Spinach and White Bean Meatball Soup


Ingredients:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups chicken stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredients)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (If tolerated or omit. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)

For the chicken meatballs . . .
1 pound ground chicken
1/3 cup Panko (without problem ingredients)
1/4 cup freshly grated Parmesan (if tolerated)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley (if tolerated)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional if tolerated or omit)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

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.

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. 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.

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.

6. Serve immediately.