Meatball Minestrone Soup Recipe

Ready to cozy up with a bowl of ultimate comfort? Let’s dive into crafting a deliciously hearty Italian meatball soup that’s as cozy as a hug in a bowl.

Meatball Minestrone Soup is one of my favorite comforting, warm soups. It’s a protein-packed, hearty bowl of nutrition, owing to its generous amounts of ground beef and red kidney beans.

But what really puts this minestrone over the top is the blend of Italian herbs, the generous sprinkling of grated Parmesan, and the way, well, the zucchini is in there.

Ingredients

• Ground Beef: Rich in protein, adds hearty flavor.
• Parmesan Cheese: Provides umami, deepens savory taste.
• Bread Crumbs: Binds meatballs, adds texture.
• Carrots: Add sweetness, provide fiber and vitamins.
• Diced Tomatoes: Bring acidity and depth, rich in lycopene.
• Beef Broth: Savory base, enhances overall flavor.
• Red Kidney Beans: Add fiber and protein, enhance texture.
• Spinach Leaves: Nutritious, rich in iron and vitamins.
• Pasta: Provides carbohydrates, makes soup hearty.

Ingredient Quantities

• 1 pound ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1 egg
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 cup small pasta, such as ditalini
• 2 cups baby spinach leaves
• Salt and pepper to taste
• Grated Parmesan cheese for serving

How to Make this

1. In a large mixing bowl, combine ground beef, Parmesan cheese, bread crumbs, an egg, dried Italian seasonings, salt, and pepper. Mix well and form the mixture into small meatballs.

2. In a large pot over medium heat, 1 tablespoon of olive oil. Add meatballs; cook, turning as needed, until browned on all sides. Remove from pot and set aside.

3. In the same saucepan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic in the oil until the onion is tender and see-through.

4. Incorporate the diced carrots, celery, and zucchini, into the pot. Allow to become infused with the flavors of the other ingredients by cooking for about 5 minutes, stirring occasionally, until the vegetables begin to soften. List Element 1: Diced Carrots List Element 2: Diced Celery List Element 3: Diced Zucchini

5. Combine the canned diced tomatoes and the beef broth. Bring everything to a boil.

6. Reintroduce the meatballs into the pot. Lower the heat to a simmer, then cook for 15 minutes.

7. Add the red kidney beans and small pasta. Allow to cook for an additional 10 minutes, or until the pasta achieves its al dente texture.

8. Include the baby spinach leaves and mix until the leaves are declined. Taste the soup! Make sure to season with salt, and if you like, some bright fresh lemon juice. If you’d like the soup thinner, add more buttermilk or chicken stock.

9. Take the pot off the heat and allow the soup to rest for a few minutes before you ladle it out into bowls.

10. If desired, serve hot with a sprinkle of grated Parmesan cheese on top.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Large pot/saucepan with lid
6. Wooden spoon or spatula
7. Ladle
8. Can opener (for diced tomatoes and kidney beans)
9. Colander (for rinsing beans)
10. Small bowl (for setting aside cooked meatballs)
11. Optional: Grater (for Parmesan cheese)

FAQ

• Q: Can I use a different type of meat for the meatballs?A: Yes, you can use ground turkey or chicken in place of the beef if you would rather.
• Q: Is it possible to make this soup vegetarian?A: To prepare it as a vegetarian dish, leave out the meatballs and substitute vegetable broth for the beef broth.
• Q: Can I freeze the leftovers?A: Yes, the soup can be frozen for as long as 3 months. Just leave out the pasta prior to freezing and stir it in when you reheat.
• Q: What can I use instead of canned tomatoes?Using fresh tomatoes is an option. Substitute approximately 2 cups of fresh, chopped tomatoes for the canned tomatoes.
• Q: How do I make the meatballs less dense?A: Ensure that you do not overmix the components of the meatball and that you use fresh breadcrumbs; this will give the meatball a lighter texture.
• Q: Can I add more vegetables to the soup?A: Certainly, you can add even more vegetables, like bell peppers or mushrooms, if you wish. Absolutely, feel free.
• Q: How can I make this soup spicier?A: For extra heat, add red pepper flakes or a chopped jalapeño to the sautéed vegetables.

Meatball Minestrone Soup Recipe Substitutions and Variations

1. Ground beef: Substitute with ground turkey or chicken for a lighter option.
Pecorino Romano or Asiago cheese: Different flavor from Parmesan.
Cracker crumbs: Substitute with crushed crackers or panko to yield the same texture.
Broth from beef: If preferred, or for a different taste, use broth from chicken or vegetables.
Spinach leaves, when in their infancy: If you want a robust replacement, you can use Swiss chard or any of its family members—kale, collard greens, or mustard greens.

Pro Tips

1. Meatball Perfection: When forming the meatballs, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and will help you form smooth, evenly sized meatballs.