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Meatball Minestrone

 Meatball Minestrone
"MM-M-M, just thinking about this soup simmering on the stove gets me hungry for some! It's fairly easy to make, and rather quick as soups go. With the cooler months just around the corner, this minestrone will appear on our table more frequently—and hopefully on yours, too!"
8 ServingsPrep: 30 min. Cook: 45 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • In a large bowl, combine the beef, egg, onion, crumbs, salt and
  • pepper. Shape into 1-in. balls.
  • 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).

2 of 2

Meatball Minestrone (continued)

If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
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.