Best Mini Meatball Soup Recipes

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

MINI MEATBALL SOUP WITH BROCCOLI AND ORECCHIETTE

Steps:

• Bring a medium saucepan of salted water to a boil.
• In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
• Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
• Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
• While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.

KITTENCAL'S MINI MEATBALL MINESTRONE SOUP

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.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
• When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth.
• When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.
• When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.

MINI TURKEY MEATBALL VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.

MINI MEATBALL SOUP

Steps:

• 1. In a deep pot, over medium heat, add oil, chopped carrots, celery, and onion and bay leaves. (I use my mini-processer and finely chop carrots and onions) Season with salt and pepper. Cover and cook veggies for 5 or 6 minutes, stirring occasionally.
• 2. While veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg in a seperate bowl.
• 3. Uncover your soup pot and add broth and water to the pot. Increase heat a bit and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add the pasta to soup and stir. Cover and simmer soup for 10 to 20 minutes. Remove the 2 bay leaves. When pasta is tender, stir in chopped spinich in batches. When spinich is wilted, soup is done. Adjust your seasonings if needed.
• 4. I do not add the spinach. I add more meatballs or noodles. A person could put in kale instead.