Show Subscription Form




Meatball Minestrone Recipe
Meatball Minestrone Recipe photo by Taste of Home

Meatball Minestrone Recipe

Read Reviews
5 3
Publisher Photo
Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. —Esther Perea, Van Nuys, California
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground beef
  • 1 egg, lightly beaten
  • 1/2 cup chopped onion
  • 1/4 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 2-1/2 cups water
  • 1 can (15-1/2 ounces) kidney beans with liquid
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 cup sliced celery
  • 1/4 cup uncooked elbow macaroni
  • 1/4 cup chopped fresh parsley

Nutritional Facts

1 serving (1 cup) equals 210 calories, 8 g fat (3 g saturated fat), 64 mg cholesterol, 706 mg sodium, 17 g carbohydrate, 4 g fiber, 17 g protein.

Directions

  1. In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls.
  2. In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Yield: 8 servings (2 quarts).
If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
Originally published as Meatball Minestrone in Reminisce September/October 1991, p33

Nutritional Facts

1 serving (1 cup) equals 210 calories, 8 g fat (3 g saturated fat), 64 mg cholesterol, 706 mg sodium, 17 g carbohydrate, 4 g fiber, 17 g protein.

Reviews for Meatball Minestrone

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 19, 2015

"This is fabulous!!! I used another reviewer's additions of 1 can Rotel tomatoes and about a half teaspoon of crushed garlic. I increased the macaroni to a half cup and used 2 teaspoons beef base with the water. I served the soup with parmesan cheese. Yum!!!"

MY REVIEW
Reviewed Feb. 28, 2015

"I really enjoyed this soup and the meatballs are great in it. Thank You!"

MY REVIEW
Reviewed Feb. 4, 2015 Edited Feb. 5, 2015

"Absolutely wonderful! I make meatballs in quantity and freeze portions for use in spaghetti, etc. so went straight to the kitchen to make this recipe. Used beef broth instead of water and since I am a spice loving person also added half a can of Rotel as well as diced onion and garlic to the broth. This is the perfect winter meal and I will freeze individual portions for wonderful quick meals whenever the mood strikes. Quick to make and deserves ten stars and I am a hard to please old lady."

Loading Image