Mini-Meatball Minestrone Soup Recipe Italiano Style

Image: Mini Meatball Minestrone Soup

This old fashioned Italian minestrone soup recipe is 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
  • 1/3 cup bread crumbs
  • 1 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp chillies
  • 1 tsp. Worcestershire sauce
Meatball Preparation
  1. Place all meatball ingredients in a bowl.
  2. Mix meatball mixture well with hands.
  3. Form into approximately 55 tiny balls, each 1 tsp in size.
Soup Ingredients
  • 4 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped (1/2 cup)
  • 2 stalks celery, chopped
  • 2 cups shredded then cut, cabbage
  • 2 small zucchini, sliced 1 inch thick and quartered
  • 1 - 28 oz. (796 ml) can diced tomatoes
  • 4 cups of water
  • 3 cups beef broth (I use organic store bought)
  • 1/2 cup tomato sauce
  • 1 - 19 oz (540 ml) can garbanzo beans (chickpeas) Note: Romano beans, pinto beans or kidney beans all work well in this soup.
  • 1 - 12 oz can organic corn or 1 cup frozen organic corn
  • 1/3 cup fresh italian parsley, chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1 - 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cups small pasta such as ditali, small shells or tubetti
  • Fresh grated parmesan cheese on top
  1. Add oil and garlic to large soup pot. Heat and brown meatballs gently turning them over
  2. Remove from pot using a slotted spoon and set meatballs aside.
  3. Add onion, celery, cabbage, zucchini and canned tomatoes, saute 3 minutes while stirring.
  4. Next, add water, broth, tomato sauce, parsley and seasonings.
  5. Gently add meatballs into soup
  6. Add chickpeas or beans and corn, let simmer gently for 20 minutes.
  7. Add pasta noodles, simmer approx 10 minutes more until pasta is el dente. (Do not over cook pasta!!)
  8. Serve hot with fresh grated parmesan cheese or pecorino Romano cheese.

Prep time: 30 min.
Cook time: 45 min.
Serves: 10
Live Long and Mangia!

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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