Print
minestrone soup recipes with meatballs

Minestrone Soup

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

This is more than just your average Italian minestrone soup. This easy recipe is made even better than the classic with fresh vegetables, chewy ditalini pasta and beef meatballs. #dairyfree #soup


Scale

Ingredients

For the meatballs:

  • 1 pound ground beef
  • 3/4 cup Panko breadcrumbs
  • 1 tablespoon dried basil
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

For the minestrone:

 

  • 2 tablespoons olive oil
  • 1/2 large sweet onion, chopped
  • 2 celery stalks, sliced
  • 3 carrots, chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 2 15-ounce cans diced tomatoes with juice
  • 7 cups chicken broth
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 large zucchini, chopped
  • 1 1/4 cup ditalini pasta
  • 1 15-ounce can kidney beans

Instructions

  1. Mix the meatball ingredients together in a large bowl. Scoop and roll mixture into 1-inch meatballs and place on a cookie sheet or plate until ready to add to soup.
  2. Heat a Dutch oven or stockpot to medium-high. Add olive oil, and saut̩ the onions, carrots, celery and garlic until the onions are translucent Рabout 5 minutes Рstirring as needed.
  3. Add the tomatoes, spices, and broth and bring to a boil.
  4. Gently add the meatballs to the soup, reduce heat and simmer for 20 minutes.
  5. Stir in the pasta and zucchini, and cook until tender (follow the pasta package directions).
  6. When pasta is al dente, add kidney beans and allow them to heat through before serving.

Keywords: dairy free, fall

shares