Meatball Minestrone Soup recipe

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Ingredients

⅓ cup milk
⅓ cup bread crumbs
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
1 ½ pounds ground beef
4 cups beef broth
1 (28 ounce) can whole peeled tomatoes
1 (12 ounce) can corn, drained
2 cups chopped celery
2 cups shredded cabbage
1 medium onion, chopped
1 small zucchini, chopped
½ cup dry red wine
1 tablespoon dried parsley
1 teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon garlic powder
salt and ground black pepper to taste
1 cup broken spaghetti

Nutrition Info

342.2 calories
carbohydrate: 30 g
cholesterol: 53 mg
fat: 14.8 g
fiber: 3.8 g
protein: 20.8 g
saturatedFat: 5.7 g
servingSize: -
sodium: 954.4 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.

  2. Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.

  3. Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.

Recipe Yield

8 servings

Recipe Note

This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup.

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