Italian Meatball Minestrone Soup with White Bean

Photo by PineyCook
Adapted from thecozyapron.com
Italian Meatball Minestrone Soup with White Bean
Photo by Mary Ann R.
Adapted from thecozyapron.com
Italian Meatball Minestrone Soup with White Bean

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thecozyapron.com

Ingredients

  • Meatball Ingredients:

  • 1

    pound ground beef (85/15 ratio)

  • 1 1/2

    cups fresh breadcrumbs (about a 2 ounce French roll, processed in food processor)

  • 2

    small garlic cloves (or 1 large), pressed through garlic press

  • 1

    teaspoon salt

  • 1

    teaspoon Italian seasoning

  • 1/2

    teaspoon black pepper

  • Pinch red pepper flakes

  • 1

    egg

  • 2

    tablespoons milk

  • Soup Ingredients:

  • Olive oil

  • 1

    onion, finely chopped

  • 3

    carrots, peeled and diced

  • 2

    ribs celery, diced

  • 1

    large zucchini, diced

  • 2

    teaspoons Italian seasoning

  • 1

    teaspoon dry oregano

  • 1/2

    teaspoon black pepper

  • Pinch salt

  • Pinch red pepper flakes

  • 3

    large cloves garlic, pressed through garlic press

  • 1

    (3 ounce) can tomato paste

  • 5

    cups beef stock, hot

  • 1

    (15 ounce) can navy beans (or other small white beans), drained and rinsed

  • Parmesan rind chunk (optional)

  • 2

    cups fresh baby spinach leaves

  • 1

    tablespoon chopped flat-leaf parsley

  • 1

    tablespoon chopped basil

  • 1 1/2

    cups cooked ditalini pasta (or small elbow pasta)

  • Grated parmesan, for garnish

Directions

-Prepare your meatballs by adding the ground beef to a large bowl; to the beef add all of the rest of the meatball ingredients, and using your hands, mix the mixture until well combined. -Portion out about ½ ounce meatballs, and roll; chill meatballs for about 15 minutes. -Once the meatballs have chilled, place a large soup pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil; once the oil is hot, add in about half of the meatballs, and brown them on all sides for about 2 minutes; using a slotted spoon, remove the browned meatballs and then repeat with the remaining meatballs; set all of the browned meatballs aside for a moment. -Into that same pot drizzle in a bit more oil if needed, and add in the onion, carrots, and celery, and saute those for about 3-4 minutes, or until they start to become slightly tender. -Add in the zucchini, along with the Italian seasoning, dry oregano, black pepper, pinch of salt, red pepper flakes, and garlic, and stir to combine. -Once the garlic becomes aromatic, add in the tomato paste, and cook that for about 30-45 seconds, just to cook out the raw flavor. -Next, add back into the pot the browned meatballs, along with the white beans and the beef stock, and stir to combine; add in the parmesan rind chunk (if using), and cover the soup partially with a lid; bring the soup up to a rolling simmer, then reduce the heat to low and gently simmer the soup for 25 minutes, stirring occasionally. -After 25 minutes, turn off the heat and remove the parmesan rind, if using; add in the spinach leaves, parsley, and basil, and stir; check the seasoning to see if any additional salt/pepper if needed. -To serve, add some of the cooked pasta to a bowl, and ladle the soup over top; garnish with grated parmesan, if desired.

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