Kittencal's Mini Meatball Minestrone Soup
August 07, 2011
"To save some time prepare the meatballs up to a day ahead and the meatball mixture may be doubled, if you don’t use all the meatballs then freeze for another time and just drop them into the soup frozen, 1/4 to 1/3 cup dry red wine may be added to the soup… This is a thick hearty soup and a meal in itself so all that is really needed is a crusty loaf of bread on the side"
- Serving Size: 1 (539.5 g)
- Calories 417.7
- Total Fat - 8.2 g
- Saturated Fat - 3 g
- Cholesterol - 55.4 mg
- Sodium - 1661.5 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 21.7 g
- Sugars - 12.2 g
- Protein - 30 g
- Calcium - 268.5 mg
- Iron - 9.3 mg
- Vitamin C - 33.5 mg
- Thiamin - 0.6 mg
For the meatballs; in a bowl combine all ingredients until blended.
Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
In a large pot heat olive oil over medium-high heat (use enough oil to lightly coat the bottom of the pot.
Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes.
Add in garlic, celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired)
Season with salt and pepper to taste.
Ladle into bowls and sprinkle with more Parmesan cheese.
Tips & Variations
No special items needed.