Kittencal's Italian Mini Meatball Minestrone Soup (Vegetarian Option) Recipe

"This is about as good as it gets for minestrone soup and it’s is even better served the next day, I use my Parmesan meatball recipe #7 to make this soup, just make certain to make the meatballs very small this may take a little time so you may want to do that a day ahead and refrigerate, if you are doing OAMC you may want to double the recipe and freeze for another meal this soup freezes very well, make this as spicy ad you like and don’t skimp on the garlic the more the better, I use a whole bulb of garlic to make this soup! I strongly recommend to make this soup 1-2 days in advance, when ready to serve warm on top of the stove then add in the zucchini, pasta and Parmesan cheese, the flavors will intensify, I always make this soup a few days ahead!…...Vegetarian option; substitute firm chopped tofu for the meatballs and use vegetable broth in place of the chicken or beef, this will also reduce the fat somewhat...Serve with a loaf of crusty bread to dip in the soup and pass the Parmesan cheese at the table!"

Step by Step Method

Step 1

Prepare the ground beef into small meatballs using your favorite meatball recipe.

Step 2

Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.

Step 3

In a large pot heat oil over medium-high heat; add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now).