Best Meatball Minestrone Soup Recipes

MEATBALL MINESTRONE SOUP

Meatball Minestrone Soup image

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

Ingredients

⅓ cup milk
⅓ cup bread crumbs
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
1 ½ pounds ground beef
4 cups beef broth
1 (28 ounce) can whole peeled tomatoes
1 (12 ounce) can corn, drained
2 cups chopped celery
2 cups shredded cabbage
1 medium onion, chopped
1 small zucchini, chopped
½ cup dry red wine
1 tablespoon dried parsley
1 teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon garlic powder
salt and ground black pepper to taste
1 cup broken spaghetti

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

KITTENCAL'S MINI MEATBALL MINESTRONE SOUP

Kittencal's Mini Meatball Minestrone Soup image

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

Ingredients

3 -4 tablespoons olive oil
2 -3 tablespoons fresh minced garlic
2 medium onions, chopped
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 stalk celery, diced
4 carrots, peeled and sliced
2 tablespoons tomato paste
4 cups chicken broth (can use beef broth)
4 cups tomato sauce (for a richer flavor use 2 cups each tomato sauce and crushed tomatoes)
1 (14 ounce) can kidney beans, drained
1 (10 ounce) can green beans, drained
2 cups chopped fresh spinach (rinsed over with cold water)
2 -3 medium zucchini, sliced thick (or coarsely chopped)
cooked small shell pasta (use any amount desired, small shell pasta or macaroni will work fine)
1/3-1/2 cup grated parmesan cheese (more for sprinkling)
salt & freshly ground black pepper (to taste)
1/2 lb extra lean ground beef (or use half beef and pork)
2 garlic cloves, minced
1 green onion, finely chopped (use white part only)
1 egg, slightly beaten
2 tablespoons dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4 teaspoon fresh ground black pepper

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

MINESTRONE MEATBALL SOUP

Minestrone Meatball Soup image

A simple and delicious soup from Pillsbury Heart Healthy Recipes. I sometimes like to add beans or leftovers to this too.

Provided by lazyme

Categories Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can tomatoes, canned, undrained
6 ounces tomato paste
1 cup carrot, chopped
1 cup potato, peeled and chopped
1/2 cup fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup rotini pasta, uncooked
36 meatballs, frozen, cooked
parmesan cheese

Steps:

Spray dutch oven with nonstick cooking spray.
Heat over medium-high heat until hot.
Add onions, celery, and garlic; cook and stir until crisp-tender.
Stir in remaining ingredients except rotini and meatballs.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in rotini and meatballs.
Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender.
If desired, serve with Parmesan cheese.

Nutrition Facts : Calories 143.8, Fat 1.6, SaturatedFat 0.4, Sodium 717.4, Carbohydrate 26, Fiber 4.1, Sugar 7.8, Protein 7.8

MEATBALL MINESTRONE SOUP

MEATBALL MINESTRONE SOUP image

Categories Soup/Stew Stew

Yield 8

Number Of Ingredients 8

Ingredients

6 cups chicken stock
19 oz itilian stewed tomatoes
1 cup small pasta, cooked
2 medium zucchini, sliced
1 cup peas (frozen or canned)
190z can kidney beans, drained and rinsed
10 oz can sliced mushrooms, drained
1 tbsp italian seasoning

Steps:

Thaw meatballs in microwave 2-3min. Combine stock and tomatoes (with juice) in large saucepan, break up tomatoes, and bring to boil. Add pasta and carrots and cook 5min. Add remaining ingredients, including meatballs, and return to boil. Reduce heat, cover and simmer 10min. or until pasta and vegetables are tender.

MINESTRONE MEATBALL SOUP

Minestrone Meatball Soup image

A simple and delicious soup from Pillsbury Heart Healthy Recipes. I sometimes like to add beans or leftovers to this too.

Provided by Vicki Butts (lazyme)

Categories Beef Soups

Time 1h5m

Number Of Ingredients 14

Ingredients

1 c onions, chopped
1 c celery, chopped
2 clove garlic, minced
3 14-oz can(s) chicken broth
1 28-oz can(s) tomatoes, canned, undrained
6 oz tomato paste
1 c carrots, chopped
1 c potatoes, peeled and chopped
1/2 c fresh parsley, chopped
1 tsp dried basil
1 tsp dried thyme
1 c rotini, uncooked
36 meatballs, frozen, cooked
parmesan cheese

Steps:

1. Spray dutch oven with nonstick cooking spray. Heat over medium-high heat until hot.
2. Add onions, celery, and garlic; cook and stir until crisp-tender.
3. Stir in remaining ingredients except rotini and meatballs. Bring to a boil; reduce heat. Cover; simmer 30 minutes.
4. Stir in rotini and meatballs. Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender. If desired, serve with Parmesan cheese.