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Kittencals Mini Meatball Minestrone Soup

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Ingredients

Adjust Servings:
3 - 4 tablespoons olive oil
2 - 3 tablespoons fresh minced garlic
2 medium onions, chopped
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 stalk celery, diced
4 carrots, peeled and sliced
2 tablespoons tomato paste
4 cups chicken broth (can use beef broth)
4 cups tomato sauce (for a richer flavor use 2 cups each tomato sauce and crushed tomatoes)

Nutritional information

270.4
Calories
94 g
Calories From Fat
10.5 g
Total Fat
3 g
Saturated Fat
46.1 mg
Cholesterol
1365.2 mg
Sodium
27.8 g
Carbs
8 g
Dietary Fiber
12.4 g
Sugars
18.6 g
Protein
505 g
Serving Size

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Kittencals Mini Meatball Minestrone Soup

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    I guess I am in the minority on this one. It was OK but not great. It is very thick, more like a stew. After two hours simmering on the stove, the carrots and celery were still hard. The meatballs tasted kind of bland. If I were to do it again, I would brown the meatballs first. I think I prefer a traditional minestrone to this.

    • 120 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Kittencal’s Mini Meatball Minestrone Soup,This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it’s really a meal in itself, I serve it with garlic bread on the side — to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, 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 :),I guess I am in the minority on this one. It was OK but not great. It is very thick, more like a stew. After two hours simmering on the stove, the carrots and celery were still hard. The meatballs tasted kind of bland. If I were to do it again, I would brown the meatballs first. I think I prefer a traditional minestrone to this.,Kittencal does it again! used to not be a huge fan of minestrone soup but this recipe has converted me over. It smells soooo good when its cooking, and I love that its thick and not thin like many other soups I have had. Having these leftovers again tonight for dinner and cant wait!


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    Steps

    1
    Done

    For the Meatballs; in a Bowl Combine All Ingredients Until Blended.

    2
    Done

    Shape Into 3/4-Inch Balls; Cover With Plastic Wrap and Refrigerate Until Ready to Add to the Soup.

    3
    Done

    in a Large Pot Heat Olive Oil Over Medium-High Heat; Add in Garlic and Saute For 2 Minutes.

    4
    Done

    Add in Onions, Dried Oregano and Crushed Chili Flakes; Saute For About 4 Minutes, Stirring.

    5
    Done

    Add in Celery, Carrots and Tomato Paste; Saute Stirring For 2-3 Minutes Stirring With a Wooden Spoon.

    6
    Done

    Add in Chicken Broth, Tomato Sauce, Kidney Beans, Green Beans, Spinach Leaves and Zucchini; Return to a Boil.

    7
    Done

    Add in Uncooked Meatballs; Bring to a Simmer (do not Stir For at Least 20 Minutes).

    8
    Done

    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).

    9
    Done

    Add in Cooked Pasta and 1/3 to 1/2 Cup Parmesan Cheese; Stir to Heat Through (can Add in More Cheese If Desired).

    10
    Done

    Ladle Into Bowls and Sprinkle With More Parmesan Cheese.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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