Best Easy Meatball Minestrone Recipes

EASY MEATBALL MINESTRONE

Easy Meatball Minestrone image

"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

Ingredients

6 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 package (16 ounces) frozen mixed vegetables
2 tablespoons beef bouillon granules
1 tablespoon dried minced onion
1 bay leaf
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
4 ounces spaghetti, broken into 2-inch pieces
1 package (12 ounces) frozen fully cooked homestyle meatballs
1 can (14-1/2 ounces) stewed tomatoes

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.

EASY CROCK POT MEATBALL MINESTRONE

Easy Crock Pot Meatball Minestrone image

I always love to find a new way to use frozen meatballs--either commercial or homemade and frozen. This is a particularly good (and hearty) soup. I think you will enjoy it. I found a tiny elbow macaroni in the Mexican section of the ethnic aisle of the supermarket; I thought it worked very well in this recipe. It's name is Pasta Alimenticia (La Moderna brand). I also substituted Navy beans for the kidneys since we like them best. The recipe comes from "Slow Cooker Magic" by Rehberg and Conway.

Provided by Lorraine of AZ

Categories Beans

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 lb frozen meatballs
1 medium onion, chopped
5 cups beef broth (or 5 bouillon cubes and 5 cups water)
1 (14 1/2 ounce) can diced tomatoes, Italian-style
1 cup peeled and sliced carrot, about 1/8-inch thick
1 cup sliced celery, about 1/4-inch thick
1/2 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon chopped fresh Italian parsley
1 cup elbow macaroni
1 (16 ounce) can kidney beans, rinsed and drained
grated parmesan cheese (to garnish)

Steps:

In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft.
Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot.
Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours.
Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked.
Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.