Italian Mini-Meatball Minestrone Soup Recipe

This old fashioned Italian minestrone soup recipe Image: Mini Meatball Minestrone Soupis a complete tasty and nutritious meal all in one pot! My one of a kind recipe for minestrone soup will hit the spot for your hungry family, especially when served with a fresh pan of my Italian fergosa bread or hot out of the oven Italian breadsticks.

The wonderful thing about a minestrone soup recipe is that you can feel free, be creative. Add or subtract any vegetables or beans that you want. You may want to use various beans and vegetables that are in season at the time. There are many versions of this wholesome soup (but mine's the best lol). Some minestrones are made with only vegetables and beans. Or like this recipe, meat such as ground beef, bacon or side pork is included.

Italian Minestrone Soup Recipe

Meatball Ingredients
  • 1 lb. lean ground beef
  • 1 beaten egg
  • 1/4 cup milk
  • 1/4 cup fine bread crumbs
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce
Meatball Preparation
  1. Place all meatball ingredients in a bowl.
  2. Mix meatball mixture well with hands. Form into approximately 40 to 50 tiny balls.
  3. Brown meatballs, turning them in a baking dish @ 350 degrees until well cooked.
Soup Ingredients
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup of onion, chopped
  • 3/4 cup celery, chopped
  • 1-1/2 cups shredded cabbage
  • 2 small or 1 medium zucchini, sliced
  • 1 heaping tsp oregano
  • 1 heaping tsp basil
  • 2 tsp salt
  • 1/4 cup dry red wine-optional
  • 4 cups of water
  • 2-1/2 to 3 cups beef broth (I use organic store bought or you can use homemade)
  • 1-28 oz (796 ml) can diced tomatoes
  • 3/4 cup tomato sauce
  • 1-19 oz can (540 ml) Garbanzo beans (chick peas)
  • 1 cup frozen or canned organic corn
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 tsp. pepper
  • 3/4 cup broken vermicelli noodles (3 oz.)
  • Parmesan cheese
Preparation:
  1. In a large soup pot, saute garlic, onion and celery in olive oil until just soft.
  2. Add in cabbage, zucchini, oregano, basil and salt saute about 10 minutes (stirring lightly).
  3. Stir in wine if applicable, add water, beef broth, tomatoes and tomato sauce. Bring to a slow simmer.
  4. Gently add cooked meatballs.
  5. Add corn and chick peas.
  6. Stir in pepper and chopped Italian parsley.
  7. Add in broken vermicelli noodles. Simmer till al dente.
  8. Serve hot with generous amounts of parmesan cheese.
  9. Optional: Kickup the temperature by adding a few shots of your favorite hot sauce.

Prep time: 1 hr 30 min.
Serves: 8-10

Note: I always cook my pasta noodles seperate when adding them into soups. Add pasta to soup as needed. Too much pasta soaks up all the broth! Trust me, I have made this mistake many times.

Health Benefits: A diet rich in vegetables lowers blood pressure, reduces the risk of heart disease, stroke, and more than likely some cancers. They lower risk of eye and digestion problems and have a mellowing effect on the blood sugar than can help keep your appetite in check.

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