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Spinach Meatball Minestrone

Chef.Foodie's picture
Ingredients
For spinach meatballs
  Butter/Margarine 1 Tablespoon (As Required)
  Canned regular strength beef broth 14 Ounce (1 Can)
  Canned stewed tomatoes 8 Ounce (1 Can)
  Canned kidney beans 8 Ounce (1 Can)
  Oregano leaves 1⁄4 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Sliced carrot 1⁄4 Cup (4 tbs)
  Sliced celery 1⁄4 Cup (4 tbs)
  Elbow macaroni/Bow-shaped macaroni 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs)
Directions

In a wide frying pan, brown meatballs in butter, if needed, over medium heat; remove from pan as browned.
In a 3-quart pan, pour beef broth, tomatoes (breaking up with a spoon) and their liquid, beans and their liquid, oregano, basil, carrot, celery, and meatballs.
Cover and bring to a boil.
Reduce heat and cook over medium heat for 15 minutes or until vegetables are tender and meatballs cooked through; skim off any accumulated fat.
Stir in macaroni, cover, and cook until tender to bite (about 10 minutes).
Sprinkle servings with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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