MINI MEATBALL MINESTRONE
This soup is absolutely delicious! A family favorite, my 4 year old son calls it "Meaty Meatball Yummy Soup". It's packed with healthy veggies, which you can vary according to your family's taste. Don't let the long ingredient list fool you - it is simple and quick to prepare with ingredients you usually have on hand. You can substitute fresh vegetables for the canned; I created this in winter when I had more canned and frozen items on hand than fresh. Leave the meatballs out if you are short on time or want to skip the meat. You can also make the meatballs in advance and freeze them to add later. We like to serve this with a fresh green salad and good multi grain bread.
Provided by InkysChef
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- To prepare the meatballs:
- Preheat oven to 350.
- In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
- Place on a cookie sheet and bake 15 minutes or until brown.
- To prepare soup (while meatballs are cooking):.
- Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
- Add garlic and saute 2 minutes longer.
- Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
- Add meatballs.
- Add pasta, cover pot, and cook about 10 minutes longer.
Nutrition Facts : Calories 218.6, Fat 9.1, SaturatedFat 3.2, Cholesterol 44.8, Sodium 591.2, Carbohydrate 20.4, Fiber 4.1, Sugar 6.5, Protein 14.3
MEATBALL MINESTRONE SOUP
This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup.
Provided by JEANJELLYBEAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
- Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 30 g, Cholesterol 53 mg, Fat 14.8 g, Fiber 3.8 g, Protein 20.8 g, SaturatedFat 5.7 g, Sodium 954.4 mg, Sugar 6.8 g
MEATBALL MINESTRONE
This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Recipe is from Taste of Home's "The Best of Country Cooking" cookbook, second edition.
Provided by CookingONTheSide
Categories Beans
Time 1h
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
- In large saucepan, brown meatballs on all sides. Drain excess fat.
- Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
- Add macaroni; simmer 10 minutes or until tender.
- Stir in parsley.
Nutrition Facts : Calories 447.1, Fat 19.7, SaturatedFat 7.4, Cholesterol 123.7, Sodium 1720.6, Carbohydrate 34.9, Fiber 9, Sugar 8.6, Protein 32.3
KITTENCAL'S MINI MEATBALL MINESTRONE SOUP
This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it's really a meal in itself, I serve it with garlic bread on the side --- to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, if you don't use all the meatballs then freeze for another time and just drop them into the soup frozen -- 1/4 to 1/3 cup dry red wine may be added to the soup :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the meatballs; in a bowl combine all ingredients until blended.
- Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
- In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
- Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
- Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
- Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
- Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
- Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
- Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
- Ladle into bowls and sprinkle with more Parmesan cheese.
Nutrition Facts : Calories 270.4, Fat 10.5, SaturatedFat 3, Cholesterol 46.1, Sodium 1365.2, Carbohydrate 27.8, Fiber 8, Sugar 12.4, Protein 18.6
MEATBALL MINESTRONE WITH PESTO
Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal
Provided by Anna Glover
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
- Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
LOW-CARB MEATBALL MINESTRONE
This is adapted from a frozen meatball package recipe - I've left out the pasta and added black soy beans in its place. I also use a low-carb frozen meatball that's light on the 'filler': approximately 3 carbs per 6-meatball serving.
Provided by One Happy Woman
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Chop the vegetables.
- Defrost the meatballs in the microwave according to directions, which helps remove some of the fat. If you want to skip this step, just drop the meatballs into the simmering soup.
- Saute the onion, celery, zucchini, pepper, and eggplant in the oil.
- Add all of the rest of the ingredients and bring to a simmer. Cover and simmer until vegetables are soft (and meatballs are heated through.)
- erve with grated parmesan cheese.
Nutrition Facts : Calories 61.9, Fat 2.9, SaturatedFat 0.5, Sodium 208.1, Carbohydrate 7.4, Fiber 2.3, Sugar 4.1, Protein 2.8
EASY MEATBALL MINESTRONE
"As the busy parents of two boys, my husband and I are always on the lookout for quick meals," writes Linda de Beaudrap of Calgary, Alberta. "You don't have to thaw the frozen meatballs for this satisfying soup, so you can have it on the table in minutes."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
MINI MEATBALL MINESTRONE
Make and share this Mini Meatball Minestrone recipe from Food.com.
Provided by Michelle Berteig
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- In a dutch oven or large soup pot, combine all the ingredients for the soup except the spaghetti. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Meanwhile, combine all the meatball ingredients in a bowl and mix well. Shape into 20-24 tiny meatballs. Pan fry the meatballs, shaking the pan often to keep the meatballs round, until brown. Don't make the meatballs too small or they will break apart during cooking. Drain off excess fat.
- Add the meatballs to the soup. Cover and cook until the vegetables are tender, about 15 minutes.
- Break the spaghetti noodles into 2 to 3 inch long pieces and add to the soup. Cook until the spaghetti is done.
- Serve with Parmesan cheese to sprinkle on top of soup, as desired.
Nutrition Facts : Calories 264.7, Fat 11.8, SaturatedFat 4.4, Cholesterol 68.3, Sodium 680.8, Carbohydrate 21.9, Fiber 3, Sugar 5.6, Protein 16.9
MINI MEATBALL MINESTRONE
Delicious & healthy. Easily adapted to a variety of tastes. Use lean ground turkey with lots of garlic & seasonings to make the mini meatballs lower in fat or try it with low fat, hot italian sausage that's already seasoned! As the soup simmers the flavors are released throughout the soup. Try using a melon baller to measure the size of the meatballs. Use the smaller end to make mini meatballs or the larger end to make medium sized ones. The meatballs are also great in tomato sauce for spaghetti!
Provided by Moogliwoogli
Categories Beans
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a medium sized bowl combine the ground meat, garlic, chili peppers, italian seasoning & salt.
- Using a melon baller or your hands form small meatballs.
- Heat the olive oil in a large frying pan and cook the meatballs on medium heat until they are nicely browned on all sides. About 5 minutes.
- Add the onion and fry for an additional 3-5 minutes. Set aside.
- In a large soup pot or crockpot combine the remaining ingredients except pasta. Add the meatballs and stir gently to mix well.
- Bring to a gentle boil and simmer until all the veggies are tender and tasty about 45 minutes or if using a crockpot 4-5 hours on high, 8 hours on low.
- Cook the pasta according to package directions.
- When the veggies are tender place 1/4 cup cooked pasta in a bowl, fill with soup and sprinkle with parmesian or romano cheese.
- Excellent if served with crusty bread and a salad!
Nutrition Facts : Calories 268.8, Fat 4.8, SaturatedFat 1.1, Cholesterol 29.9, Sodium 628.2, Carbohydrate 42.1, Fiber 6.8, Sugar 5.1, Protein 15.5
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MINI MEATBALL MINESTRONE RECIPE | MYRECIPES
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5/5 (4)Total Time 1 hr 5 minsServings 8Calories 249 per serving
- To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
- To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.
- Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.
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