My favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs!
4.9 stars (20 ratings)
Ingredients
2tablespoonsolive oil, divided
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
½teaspoondried thyme
½teaspoondried basil
4cupschicken stock
2bay leaves
1cupuncooked orzo pasta
2cupsbaby spinach
115-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2tablespoonschopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
For the chicken meatballs
1poundground chicken
⅓cupPanko
¼cupfreshly grated Parmesan
½teaspoondried oregano
½teaspoondried basil
½teaspoondried parsley
¼teaspoongarlic powder
¼teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
Instructions
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.
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.
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.
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.
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.