Mini Meatball Minestrone
photo by Amanda JTG
- Ready In:
- 50mins
- Ingredients:
- 26
- Serves:
-
12
ingredients
-
Meatballs
- 1 lb ground beef
- 1⁄4 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese (or a mix of Parmesan and Romano)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1 egg, lightly beaten
-
Soup
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 3 cups chicken stock
- 2 cups tomato juice or 2 cups vegetable juice
- 2 cups green beans, cut into 1-inch pieces
- 3 carrots, sliced
- 1 (15 1/2 ounce) can kidney beans, rinsed and drained
- 1 (4 ounce) can mushrooms
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh basil (or 1 tsp. dried)
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup uncooked small shell pasta, such as elbows
directions
-
To prepare the meatballs:
- Preheat oven to 350.
- In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
- Place on a cookie sheet and bake 15 minutes or until brown.
- To prepare soup (while meatballs are cooking):.
- Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
- Add garlic and saute 2 minutes longer.
- Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
- Add meatballs.
- Add pasta, cover pot, and cook about 10 minutes longer.
Questions & Replies
Got a question?
Share it with the community!