Meatball Minestrone Soup: A Hearty & Flavorful Comfort Meal

Italian Chef Team

3 weeks ago

Meatball Minestrone Soup: A Hearty & Flavorful Comfort Meal

Minestrone soup, a classic Italian vegetable soup, gets a delicious and protein-packed upgrade with the addition of flavorful meatballs. This Meatball Minestrone Soup recipe is a hearty, comforting, and incredibly satisfying meal perfect for chilly evenings or any time you crave a bowl of warmth. It’s packed with vegetables, pasta, and tender meatballs, all simmered in a rich and flavorful broth. Best of all, it’s easily customizable with your favorite vegetables and pasta shapes. Let’s dive into how to make this delightful soup!

## What is Minestrone Soup?

Minestrone is a thick Italian vegetable soup that often includes pasta or rice. There’s no single, definitive recipe, as it’s traditionally made with whatever seasonal vegetables are available. This makes it a wonderfully adaptable and resourceful dish. Common ingredients include beans, onions, celery, carrots, tomatoes, and some type of pasta. Variations abound, reflecting regional and personal preferences. Our version enhances this classic with the addition of savory meatballs, transforming it into a complete and nourishing meal.

## Why Add Meatballs to Minestrone?

The addition of meatballs elevates minestrone soup from a simple vegetable soup to a hearty and complete meal. The meatballs provide a boost of protein and add a savory, meaty flavor that complements the vegetables beautifully. They also make the soup more satisfying and filling, perfect for a main course. This recipe uses homemade meatballs, allowing you to control the ingredients and flavors, but you can also use store-bought meatballs if you’re short on time.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients required for this Meatball Minestrone Soup:

**For the Meatballs:**

* 1 pound ground beef (or a mix of beef and pork)
* 1/2 cup breadcrumbs (panko or Italian seasoned)
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil (for browning)

**For the Soup:**

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 8 cups vegetable broth (or chicken broth)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 (15 ounce) can cannellini beans, rinsed and drained
* 1 cup chopped zucchini
* 1 cup chopped green beans
* 1 cup small pasta shapes (such as ditalini, elbow macaroni, or small shells)
* 1/2 cup chopped fresh parsley
* Salt and pepper to taste
* Grated Parmesan cheese, for serving (optional)

## Equipment

* Large pot or Dutch oven
* Mixing bowl
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions

Follow these detailed instructions to create a delicious and satisfying Meatball Minestrone Soup:

**Step 1: Prepare the Meatballs**

1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper.
2. Gently mix all ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Aim for roughly 20-25 meatballs.

**Step 2: Brown the Meatballs**

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the meatballs to the pot in a single layer, being careful not to overcrowd. You may need to brown them in batches.
3. Cook the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides. They don’t need to be cooked through at this point, as they will finish cooking in the soup.
4. Remove the browned meatballs from the pot and set them aside.

**Step 3: Sauté the Vegetables**

1. Add the remaining 2 tablespoons of olive oil to the pot. If there are browned bits stuck to the bottom of the pot, leave them – they will add flavor to the soup!
2. Add the chopped onion, carrots, and celery to the pot and sauté over medium heat for about 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Build the Soup**

1. Pour the vegetable broth (or chicken broth) into the pot.
2. Add the canned diced tomatoes (undrained), kidney beans, and cannellini beans.
3. Bring the soup to a simmer.

**Step 5: Add the Meatballs and Simmer**

1. Gently add the browned meatballs to the simmering soup.
2. Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 30 minutes. This allows the meatballs to cook through and the flavors to meld together.

**Step 6: Add the Remaining Vegetables and Pasta**

1. Stir in the chopped zucchini and green beans.
2. Add the small pasta shapes to the soup.
3. Continue to simmer for another 10-15 minutes, or until the pasta is cooked al dente and the vegetables are tender.

**Step 7: Season and Serve**

1. Stir in the chopped fresh parsley.
2. Taste the soup and season with salt and pepper to taste. Remember that the Parmesan cheese will add some saltiness, so be careful not to over-salt.
3. Serve the Meatball Minestrone Soup hot, garnished with grated Parmesan cheese (if desired).

## Tips for Making the Best Meatball Minestrone Soup

* **Use High-Quality Ingredients:** The flavor of this soup relies on the quality of the ingredients, especially the broth and tomatoes. Opt for a good quality vegetable or chicken broth and flavorful diced tomatoes.
* **Don’t Overmix the Meatball Mixture:** Overmixing the meatball mixture can result in tough meatballs. Mix the ingredients until just combined.
* **Brown the Meatballs for Extra Flavor:** Browning the meatballs before adding them to the soup adds a depth of flavor and helps them hold their shape.
* **Customize the Vegetables:** Feel free to customize the vegetables based on your preferences and what you have on hand. Other great additions include spinach, kale, bell peppers, and corn.
* **Choose the Right Pasta:** Small pasta shapes like ditalini, elbow macaroni, or small shells work best in this soup. Avoid using larger pasta shapes, as they can overwhelm the soup.
* **Adjust the Broth to Your Liking:** If you prefer a thicker soup, use less broth. If you prefer a thinner soup, add more broth.
* **Make it Vegetarian:** To make this soup vegetarian, simply omit the meatballs. You can add extra beans or tofu for added protein.
* **Make it Gluten-Free:** Use gluten-free breadcrumbs for the meatballs and gluten-free pasta.
* **Add a Parmesan Rind:** For extra depth of flavor, add a Parmesan rind to the soup while it simmers. Remove the rind before serving.
* **Make Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and improve over time. Simply reheat before serving.
* **Freeze for Later:** Meatball Minestrone Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Variations and Substitutions

* **Different Meats:** You can use ground turkey, chicken, or sausage instead of ground beef for the meatballs.
* **Spicy Meatballs:** Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
* **Italian Sausage:** Crumble Italian sausage and brown it in the pot instead of making meatballs. This adds a different flavor profile to the soup.
* **Different Beans:** You can use other types of beans, such as great northern beans or pinto beans, in place of the kidney and cannellini beans.
* **Leafy Greens:** Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrients and flavor.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end brightens up the flavors of the soup.
* **Pesto:** A dollop of pesto adds a burst of flavor and freshness to each bowl.
* **Cream:** For a richer and creamier soup, stir in a splash of heavy cream or half-and-half at the end.

## Serving Suggestions

Meatball Minestrone Soup is a complete meal on its own, but here are some serving suggestions to enhance your dining experience:

* **Crusty Bread:** Serve with a side of crusty bread for dipping and soaking up the delicious broth.
* **Garlic Bread:** Garlic bread is always a welcome addition to any soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato-based soups.
* **Side Salad:** A simple green salad provides a refreshing contrast to the hearty soup.
* **Parmesan Cheese:** Offer grated Parmesan cheese for sprinkling on top.
* **Pesto:** Serve with a dollop of pesto for added flavor.

## Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 30-40g
* Fiber: 8-10g

*Please note that nutritional information can vary depending on the specific ingredients and serving sizes used.*

## Meatball Minestrone Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 45 minutes

**Ingredients:**

**For the Meatballs:**

**For the Soup:**

**Instructions:**

1. **Prepare the Meatballs:** In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently mix until just combined. Roll into small meatballs (about 1 inch in diameter).
2. **Brown the Meatballs:** Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove from pot and set aside.
3. **Sauté the Vegetables:** Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for 1 minute, until fragrant.
4. **Build the Soup:** Pour in the vegetable broth (or chicken broth). Add the canned diced tomatoes (undrained), kidney beans, and cannellini beans. Bring to a simmer.
5. **Add the Meatballs and Simmer:** Gently add the browned meatballs to the simmering soup. Reduce heat to low, cover, and simmer for 20-30 minutes.
6. **Add Remaining Vegetables and Pasta:** Stir in the chopped zucchini and green beans. Add the pasta. Continue to simmer for 10-15 minutes, or until the pasta is cooked al dente and the vegetables are tender.
7. **Season and Serve:** Stir in the chopped fresh parsley. Taste and season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese (if desired).

Enjoy your delicious and comforting Meatball Minestrone Soup!

## Conclusion

Meatball Minestrone Soup is a satisfying and flavorful meal that’s perfect for any occasion. With its hearty combination of vegetables, pasta, and tender meatballs, this soup is sure to become a family favorite. Customize it with your favorite ingredients and enjoy the warmth and comfort of this classic Italian dish. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this Meatball Minestrone Soup is a delicious and nutritious choice.

Tags: Recipes