Ron's Meatball Minestrone |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a delicious hardy soup, full of vegetables. Feel free to use as many veggies as you please. I like to add some green beans and peas sometimes. Actually, this is a good clean out your vegetable crisper soup. This freezes well also. On occasion, I have used frozen meatballs. It was still good, but not nearly as good using home made meatballs. Ingredients:
2 lbs ground beef |
1/4 cup progresso italian-style fine bread crumbs |
4 garlic cloves (crushed) |
2 teaspoons salt |
1/2 teaspoon pepper |
2 eggs (slightly beaten) |
1/2 teaspoon dried basil leaves |
1/2 cup chopped fresh parsley |
2 tablespoons olive oil |
1 large onion (chopped coarsely) |
58 ounces canned beef broth or 58 ounces homemade beef broth |
16 ounces diced tomatoes |
1 teaspoon tsps italian seasoning |
16 ounces red kidney beans |
1 cup sliced carrot |
1 cup sliced celery |
1 medium zucchini, chopped |
1 cup medium pasta shell (or other soup pasta) |
Directions:
1. In a large mixing bowl, combine the chopped parsley, ground beef, bread crumbs, basil, egg, garlic, salt and pepper, do not overmix.
2. Shape into 1-inch balls, and either brown in olive oil for 15 minutes, or bake on a baking sheet in a 350 degree oven for approximately 20 minutes.
3. Set the meatballs aside.
4. In meatball drippings, or olive oil, saute onions, celery, carrots and zucchini for 5 minutes, stirring occasionally.
5. Add broth, tomatoes, and Italian seasoning; cover and simmer for 10 minutes.
6. Stir in pasta and cover and simmer until pasta is al dente, about 10 minutes.
7. Add the meatballs to the simmering broth and simmer for 5 to 10 minutes.
8. (You may add a box of frozen chopped spinach with the meatballs, if you desire.).
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