Name: Beef Meatball Minestrone
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 Small bag fresh, washed baby spinach or mixed greens, chopped in the food processor (2-3 cups); 1 Lb. Lean 90% fat free ground beef; 1/3 Cup Fine breadcrumbs; 2 Tbsp. Parmesan cheese; Splash of red wine; 1 Egg; Salt & Pepper to taste; 2 Tbsp. Olive Oil; More Parmesan cheese (to taste); Minced garlic – 3 cloves; 1 Onion, chopped; 1 Red Pepper, seeded & chopped; 2 Zucchini, chopped; 1 Cup Sliced celery; 1 Small bag baby carrots or bag of frozen sliced carrots; 2 32 Oz. Cartons of Vegetable, beef or chicken broth (16 cups); 1 Can Dark kidney beans; 1 28 Oz. Can whole tomatoes in juice (blended in food processor or blender); 3 Oz. Tomato paste (1/2 a small can of tomato paste); 1-1 1/2 Tbsps. Dried Oregano; 1/2 Tbsps. Dried Basil ¼ – ½ Tsp. Calabrian chili flakes; S&P (to taste); 1 Cup Whole wheat Roselle or other pasta twists

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I received this beef meatball minestrone recipe from the owner and Innkeeper extraordinaire, Liz Clarke, at the Kate Stanton Inn in La Jolla, CA. She assured me it was a good one and she was right! I’ve made this recipe using turkey meatballs, brown rice and with and without the beans. (I know, I like to “mess with recipes”!) But this was my favorite and my family loved it. A big shout out to Liz for sharing!

To get started, let’s make the meatballs. Mix all the ingredients together in a bowl. Roll them into small 1-inch meatballs.

Place the meatballs on a silpat lined baking sheet and bake in a 400 degree F. oven for 20 minutes. If you are really rushed, you can but these under the broiler for five minutes, flip then, and broil for another 2-3 minutes to get them browned. These are tiny meatballs so they will be pretty much cooked through at this point. We’ll add them to the soup at the end to heat through and finish cooking.

While the meatballs rest, let’s make the soup. Spray a large dutch oven or stock pot with cooking spray. Add the fresh veggies and let cook for about 5-8 minutes to soften. You can also add a little olive oil with or instead of the cooking spray. Your choice.

Add the broth, beans, tomatoes, tomato paste and spices. Bring to a boil, cover and reduce heat to a simmer. Cook for about 15-20 minutes. Be sure you taste and adjust seasoning if needed. You can always add more spices, salt and pepper, if needed.

Add the pasta and let simmer another 5 minutes until the pasta is partially cooked. Add your meatballs and let everything cook another five to ten minutes.

Ladle the soup into soup bowls, top with grated or shaved Parmesan cheese and serve with crusty bread. It is a whole meal in a bowl.

Do you like soup as much as I do? I often have it as my dinner with a simple salad and some crusty bread. If you’d like to try some of my other favorites, here is a short list.

Spring Peas, Shrimp and Lobster Soup

Beef, Vegetable and Barley Soup

The Healthiest Creamy Chicken Noodle Soup

Minnesota Creamy Chicken & Wild Rice Soup

Healthy Minestrone Soup

Shrimp & Lobster Corn Chowder