Kittencal's Mini Meatball Minestrone Soup |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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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 :) Ingredients:
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) |
1 (14 ounce) can kidney beans, drained |
1 (10 ounce) can green beans, drained |
2 cups chopped fresh spinach (rinsed over with cold water) |
2 -3 medium zucchini, sliced thick (or coarsely chopped) |
cooked small shell pasta (use any amount desired, small shell pasta or macaroni will work fine) |
1/3-1/2 cup grated parmesan cheese (more for sprinkling) |
salt & freshly ground black pepper (to taste) |
1/2 lb extra lean ground beef (or use half beef and pork) |
2 garlic cloves, minced |
1 green onion, finely chopped (use white part only) |
1 egg, slightly beaten |
2 tablespoons dry breadcrumbs |
3 tablespoons grated parmesan cheese |
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt |
1/4 teaspoon fresh ground black pepper |
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.
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