Description
A comforting bowl of minestrone soup laden with homemade meatballs and seasonal vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 zucchini, diced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like elbow macaroni)
- Fresh parsley, for garnish
Instructions
- Combine the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 6-8 minutes. Remove and set aside.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté until softened, about 5 minutes.
- Pour in the diced zucchini, broth, diced tomatoes, and rinsed cannellini beans. Bring to a boil, then reduce to a simmer.
- Return the meatballs to the pot and add the small pasta. Cook until the pasta is tender, about 10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, use fresh garlic and consider substituting ground turkey for a lighter option. Be cautious with browning the meatballs to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg