Meatball Minestrone
Warm, hearty, and bursting with Italian-inspired flavors, Meatball Minestrone is the ultimate comfort food that combines a rich vegetable-packed broth with tender, homemade meatballs. This satisfying soup features a medley of vibrant ingredients like zucchini, carrots, and spinach, paired with protein-packed kidney beans and ditalini pasta for a filling one-pot meal. A blend of Italian seasoning and parmesan-infused meatballs elevates the dish with savory depth, while a simmer in low-sodium chicken broth ensures every spoonful is packed with flavor. Perfect for busy weeknights or cozy gatherings, this recipe is ready in just over an hour and pairs wonderfully with crusty bread or a fresh green salad. Whether you're feeding a crowd or looking for a meal-prep winner, Meatball Minestrone promises to be a family favorite.
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Recipe Information
Ingredients
- 450 grams ground beef
- 60 grams Italian breadcrumbs
- 25 grams parmesan cheese, grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 400 grams diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1500 milliliters low-sodium chicken broth
- 400 grams kidney beans (canned), drained and rinsed
- 150 grams small pasta (e.g., ditalini)
- 100 grams baby spinach
- to taste salt
- to taste black pepper
- 15 grams fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, Italian breadcrumbs, grated parmesan, egg, and Italian seasoning. Mix well until all ingredients are evenly combined.
Using your hands, roll the mixture into small, bite-sized meatballs (about 2.5 cm in diameter) and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the meatballs in batches and sear until browned on all sides, about 4-5 minutes. Remove the browned meatballs and set them aside.
In the same pot, add the remaining olive oil and sauté the diced onion, carrot, and celery for about 5 minutes, or until the vegetables begin to soften.
Stir in the zucchini and minced garlic, cooking for another 2 minutes until fragrant.
Add the diced tomatoes, tomato paste, and chicken broth to the pot. Stir to combine and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld together.
Return the browned meatballs to the pot and add the kidney beans. Simmer for another 10 minutes to cook the meatballs through.
Add the pasta to the pot and cook according to the package instructions (usually 8-10 minutes) until tender.
Stir in the baby spinach and let it wilt, about 1-2 minutes. Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
