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Meatball Minestrone

Magical.Palate's picture
Ingredients
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Lean ground beef 1 1⁄2 Pound
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Egg 1
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salad oil 2 Tablespoon
  Onion 1 Large, coarsely chopped
  Canned beef broth 58 Ounce (4 Cans, 14 1/2 Ounce Each, Regular Strength)
  Canned tomatoes 1 Pound (1 Can)
  Canned kidney beans 1 Pound (1 Can)
  Oregano leaves 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Rotelle/Elbow macaroni 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon
Directions

With your hands, squeeze as much moisture as possible from spinach.
In a large bowl, combine spinach, beef, bread crumbs, egg, salt, and pepper.
Shape into 1-inch balls.
Heat oil in a Dutch oven over medium heat.
When oil is hot, add a portion of meatballs and brown on all sides.
Remove from pan with a slotted spoon, leaving drippings.
Repeat until all meatballs are browned.
Set meatballs aside.
Add onion and cook, stirring occasionally, until soft.
Stir in broth, tomatoes (break up with a spoon) and their liquid, beans and their liquid, oregano, and basil.
Cover, reduce heat, and simmer for 10 minutes.
Add carrots and celery; cover and simmer for 10 more minutes.
Stir in pasta; cover and simmer until pasta is al dente (about 10 minutes).
Place meatballs in soup and heat through.
Pass Parmesan at the table

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday
Servings: 
18

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