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How to Make Meatball Minestrone
Meatball minestrone is a hearty soup. This recipe can be doubled easily. If you have time, make extra and save it for another quick meal!
25 min prep time
2servings
2 ounces beef, 2 3/4 cups vegetable and broth, 3/4 cup pasta
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Step-By-Step Instructions:
- Mix fennel seeds and oregano into ground beef. Roll into meatballs about 1 inch diameter to make 8 meatballs.
- Heat oil in a medium, nonstick saucepan over medium-high heat. Brown meatballs on all sides, about 5 minutes. Remove to a plate.
- Add onion and celery to the saucepan. Sauté 3 minutes without browning the vegetables, stirring once or twice. Add the garlic, diced tomatoes, chicken broth and water. Bring to a boil.
- Add pasta and cook gently for 8-9 minutes, stirring once to make sure the pasta rolls freely in the liquid. Add spinach and beans.
- Lower heat to medium and return meatballs to the soup and cook to heat through, about 2 minutes. Add salt and pepper.
- Serve in 2 large soup bowls with parmesan cheese sprinkled on top.
Nutrition facts
2 Servings
-
Serving Size
2 ounces beef, 2 3/4 cups vegetable and broth, 3/4 cup pasta
- Amount per serving Calories 460
-
Total Fat
13g
- Saturated Fat 3g
- Cholesterol 40mg
- Sodium 490mg
-
Total Carbohydrate
60g
- Dietary Fiber 14g
- Total Sugars 11g
- Protein 32g
Ingredients
fennel seeds
2 tsp
dried oregano (dried)
1 tsp
lean ground beef (95% fat-free)
1/4 lbs
canola oil
1 tbsp
yellow onion (sliced)
1 cup
celery (sliced)
1 cup
garlic (minced)
2 tsp
canned tomatoes (low-sodium, no-sugar-added, diced, drained)
2 cup
low sodium chicken broth (fat-free, low-sodium)
3/4 cup
water
3 cup
whole-wheat spaghetti or linguine (broken into small pieces (2 ounces))
1/2 cup
ready-to-eat spinach (washed, (10 ounces))
8 cup
canned small navy beans (rinsed and drained)
1/2 cup
salt
1/8 tsp
freshly ground black pepper
1/8 tsp
Parmesan cheese (freshly grated)
2 tbsp
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