Minestrone Meatball Soup
Cozy up with a steaming bowl of Minestrone Meatball Soup—a hearty and wholesome blend of tender homemade meatballs, fresh garden vegetables, and small pasta simmered in a savory tomato-based broth. This recipe combines the comforting flavors of classic Italian minestrone with the added protein punch of juicy meatballs, made from ground beef or turkey and seasoned with Parmesan, garlic, and oregano. Loaded with zucchini, carrots, cannellini beans, and baby spinach for a nutrient-packed meal, this one-pot wonder is easy to make and perfect for busy weeknights or leisurely weekend dinners. Serve it warm with a sprinkle of fresh parsley and extra Parmesan for a satisfying, soul-soothing dish the whole family will love.
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Recipe Information
Ingredients
- 1 pound Ground beef (or turkey)
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 large Egg
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion (chopped)
- 2 stalks Celery (sliced)
- 2 medium Carrots (diced)
- 1 medium Zucchini (diced)
- 14 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 6 cups Chicken or vegetable broth
- 1 cup Small pasta (like ditalini or elbow)
- 15 ounces Cannellini beans (drained and rinsed)
- 2 cups Baby spinach
- 2 tablespoons Fresh parsley (chopped)
- Grated Parmesan (for garnish, optional)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, oregano, salt, and black pepper. Mix until just combined and form into small meatballs (about 1-inch in diameter).
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove them from the pot and set aside. They do not need to be fully cooked yet, as they will finish cooking in the soup.
In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onion, celery, and carrots. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly.
Stir in the zucchini, diced tomatoes (with their juice), and tomato paste. Cook for 2-3 minutes to let the flavors meld.
Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Add the pasta and cannellini beans to the pot. Simmer for an additional 8-10 minutes, or until the pasta is al dente.
Return the meatballs to the soup and simmer for another 5 minutes, or until they are fully cooked through.
Stir in the baby spinach and chopped parsley. Cook for 1-2 minutes, until the spinach is wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 11370 mg | 494% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 48.7 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1413 mg | 109% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5730 mg | 122% | |
*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.
