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Meatball Minestrone

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 (2 quarts)


  • 1 pound ground beef
  • 1 large 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


  • 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.
  • If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
Nutrition Facts
1 cup: 210 calories, 8g fat (3g saturated fat), 64mg cholesterol, 706mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 17g protein.

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Average Rating:
  • amehart
    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.

  • rbarton
    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!!!

  • treacher
    Feb 28, 2015

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

  • Weems Grnadma
    Feb 4, 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.

  • magilber
    Dec 27, 2008

    No comment left