Best Savory Meatball Minestrone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

MEATBALL MINESTRONE



Meatball Minestrone image

Make and share this Meatball Minestrone recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 50m

Yield 4 quarts

Number Of Ingredients 12

3 garlic cloves, minced
1 tablespoon olive oil
3 (15 ounce) cans cannellini beans, undrained and divided
1 (32 ounce) container chicken broth
1 (1 1/2 ounce) envelope vegetable soup mix (Knorr's)
60 -64 frozen cooked meatballs
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1/2 teaspoon dried crushed red pepper flakes
8 ounces uncooked rotini pasta
1 (10 ounce) package fresh spinach, torn
shredded parmesan cheese
chopped fresh parsley

Steps:

  • Saute garlic in hot oil in a large soup pot over medium-high heat for 1 minute.
  • Add in 2 cans beans and chicken broth; bring mixture to a boil.
  • ADd in vegetable soup mix; stir until dissolves.
  • Add in meatballs, tomatoes, and red pepper flakes; return to a boil.
  • Add in rotini; cook, stirring frequently, for 15 minutes.
  • Add in remaining beans and spinach; cook 5 more minutes.
  • Ladle into soup bowls; garnish with parmesan cheese and parsley.

Nutrition Facts : Calories 602.1, Fat 8.4, SaturatedFat 1.8, Cholesterol 0.3, Sodium 2423.3, Carbohydrate 99.3, Fiber 20.8, Sugar 8.9, Protein 32.6

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

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



Meatball Minestrone image

This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Recipe is from Taste of Home's "The Best of Country Cooking" cookbook, second edition.

Provided by CookingONTheSide

Categories     Beans

Time 1h

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 egg, beaten
1/2 cup onion, chopped
1/4 cup dried Italian breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can tomato sauce
2 1/2 cups water or 2 1/2 cups beef broth
1 (15 1/2 ounce) can kidney beans, with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley
parmesan cheese (optional)
sugar, to taste (optional)

Steps:

  • In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
  • In large saucepan, brown meatballs on all sides. Drain excess fat.
  • Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
  • Add macaroni; simmer 10 minutes or until tender.
  • Stir in parsley.

Nutrition Facts : Calories 447.1, Fat 19.7, SaturatedFat 7.4, Cholesterol 123.7, Sodium 1720.6, Carbohydrate 34.9, Fiber 9, Sugar 8.6, Protein 32.3

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

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.

Related Topics