Meatball Minestrone Recipe

5 4 5
Meatball Minestrone Recipe
Meatball Minestrone Recipe photo by Taste of Home
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Meatball Minestrone Recipe

Read Reviews
5 4 5
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
  • 1 egg, 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 mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-in. balls. In large saucepan, brown meatballs on all sides. Drain excess fat. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Yield: about 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 cup: 210 calories, 8g fat (3g saturated fat), 64mg cholesterol, 706mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 17g protein.

  • 1 pound ground beef
  • 1 egg, 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
  1. In a mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-in. balls. In large saucepan, brown meatballs on all sides. Drain excess fat. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Yield: about 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

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Reviews forMeatball Minestrone

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MY REVIEW
amehart User ID: 1464390 259982
Reviewed Jan. 20, 2017

"Excellent hearty soup! We enjoy spicy, so I did as others suggested and added 1 can of Rotel, garlic, used beef broth in place of the water, and increased the pasta to 1/2 cup. Will definitely make again."

MY REVIEW
rbarton User ID: 3514325 223165
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
treacher User ID: 8163541 221603
Reviewed Feb. 28, 2015

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

MY REVIEW
Weems Grnadma User ID: 4304001 219679
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."

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