Kittencal's Mini Meatball Minestrone Soup

Total Time
1hr 40mins
Prep
40 mins
Cook
1 hr

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 :)

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Ingredients

Nutrition

Directions

  1. For the meatballs; in a bowl combine all ingredients until blended.
  2. Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
  3. In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
  4. Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
  5. Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
  6. Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
  7. Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
  8. 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. 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. Ladle into bowls and sprinkle with more Parmesan cheese.