Mini Meatball Minestra
Warm, hearty, and bursting with flavor, Mini Meatball Minestra is the ultimate comfort food in a bowl. This Italian-inspired soup features tender, bite-sized meatballs made from a savory blend of ground beef and pork, combined with garlic, Parmesan, and breadcrumbs. Simmered in a rich chicken broth with vibrant vegetables like carrots, celery, and spinach, it’s a wholesome dish that’s both comforting and satisfying. The addition of ditalini pasta adds a delightful texture, while herbs like thyme, oregano, and parsley infuse every bite with aromatic goodness. Ready in under an hour, this crowd-pleasing soup is perfect as a cozy weeknight dinner or a soulful starter. Serve it with crusty bread for dipping, and watch it become a family favorite.
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Recipe Information
Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 large Egg, lightly beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 8 cups Chicken broth
- 0.75 cup Ditalini or other small pasta
- 4 cups Fresh spinach, roughly chopped
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix until just combined.
Using your hands, roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches, sear the meatballs until browned on all sides, about 2-3 minutes per batch. Remove the meatballs and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and bring it to a gentle boil. Stir in the dried thyme and oregano.
Add the seared meatballs back into the pot, along with the pasta. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente and the meatballs are cooked through.
Stir in the chopped spinach and let it wilt, about 2 minutes.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese, if desired.
Serve warm with crusty bread on the side for a comforting meal.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 873 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.
