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Monica's Mini Meatball Minestrone

Course lunch/dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8
Author www.monicaswanson.com

Ingredients

  • For meatballs:
  • 20 oz 1.3 lb ground beef or turkey
  • 1/4 cup breadcrumbs itallian seasoned if you like
  • 1/4 cup parmesan cheese
  • 1 large egg
  • 1 clove minced garlic
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • For Soup:
  • 32 oz chicken broth
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 cup carrots diced
  • 1/2- 1 cup zucchini diced
  • 1/2 cup celery diced
  • 2-3 minced garlic cloves I used minced garlic from a jar-
  • 2 cans great northern beans kidney or garbanzo or any combination of beans would be great too.
  • 1-2 cans diced tomatoes 14.5 oz. cans(depends on how tomato-y you like it. ;))
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. itallian seasonings or your choice of seasonings. (or your choice of seasonings.
  • 1 tsp salt and 1 tsp pepper
  • 1-2 cups fresh kale or spinach chopped.
  • Parmesan cheese for garnish

Instructions

  1. Meatballs:
  2. Preheat oven to 400 degrees.
  3. In a large bowl combine ground meat, breadcrumbs, egg, onion, garlic, salt and cheese. Combine well (use hands to combine best.) Roll into small meatballs (the smaller the better!) and place on a baking sheet. Sprinkle with salt and pepper, turning them to cover well.
  4. Bake for 10-12 minutes checking for them to be browned.
  5. Soup:
  6. Heat olive oil in a large pot over medium-high. Add the onion and garlic and state until soft and fragrant. Add carrots and celery and continue to salute for about fifteen minutes.
  7. Add the broth, canned tomatoes, beans, and seasonings, and cook over low-medium heat for 30-45 minutes. Add zucchini and meatballs and simmer about 10 minutes or until zucchini is tender. Add spinach or kale for just the last five minutes. Season with more salt and pepper if needed.
  8. Serve with fresh parmesan cheese and a piece of crusty bread!
  9. ENJOY!