Mini Meatball Minestra (Rachael Ray) Recipe

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Mini Meatball Minestra (Rachael Ray)
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Ingredients:

Directions:

  1. In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
  2. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 506.55 Kcal (2121 kJ)
Calories from fat 282.58 Kcal
% Daily Value*
Total Fat 31.4g 48%
Cholesterol 105.21mg 35%
Sodium 1653.75mg 69%
Potassium 873.8mg 19%
Total Carbs 26.14g 9%
Sugars 8.62g 34%
Dietary Fiber 2.82g 11%
Protein 33.28g 67%
Vitamin C 10.8mg 18%
Iron 2.1mg 12%
Calcium 112.2mg 11%
Amount Per 100 g
Calories 59.83 Kcal (250 kJ)
Calories from fat 33.37 Kcal
% Daily Value*
Total Fat 3.71g 48%
Cholesterol 12.43mg 35%
Sodium 195.32mg 69%
Potassium 103.2mg 19%
Total Carbs 3.09g 9%
Sugars 1.02g 34%
Dietary Fiber 0.33g 11%
Protein 3.93g 67%
Vitamin C 1.3mg 18%
Iron 0.3mg 12%
Calcium 13.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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