Minestrone Meatball Soup

Cozy up with a steaming bowl of Minestrone Meatball Soup—a hearty and wholesome blend of tender homemade meatballs, fresh garden vegetables, and small pasta simmered in a savory tomato-based broth. This recipe combines the comforting flavors of classic Italian minestrone with the added protein punch of juicy meatballs, made from ground beef or turkey and seasoned with Parmesan, garlic, and oregano. Loaded with zucchini, carrots, cannellini beans, and baby spinach for a nutrient-packed meal, this one-pot wonder is easy to make and perfect for busy weeknights or leisurely weekend dinners. Serve it warm with a sprinkle of fresh parsley and extra Parmesan for a satisfying, soul-soothing dish the whole family will love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Ground beef (or turkey)
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese (grated)
• 1 large Egg
• 3 cloves Garlic (minced)
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion (chopped)
• 2 stalks Celery (sliced)
• 2 medium Carrots (diced)
• 1 medium Zucchini (diced)
• 14 ounces Diced tomatoes (canned)
• 2 tablespoons Tomato paste
• 6 cups Chicken or vegetable broth
• 1 cup Small pasta (like ditalini or elbow)
• 15 ounces Cannellini beans (drained and rinsed)
• 2 cups Baby spinach
• 2 tablespoons Fresh parsley (chopped)
• 0 Grated Parmesan (for garnish, optional)

Directions

Step 1

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, oregano, salt, and black pepper. Mix until just combined and form into small meatballs (about 1-inch in diameter).

Step 2

Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove them from the pot and set aside. They do not need to be fully cooked yet, as they will finish cooking in the soup.

Step 3

In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onion, celery, and carrots. Sauté until softened, about 5 minutes.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly.

Step 5

Stir in the zucchini, diced tomatoes (with their juice), and tomato paste. Cook for 2-3 minutes to let the flavors meld.

Step 6

Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Step 7

Add the pasta and cannellini beans to the pot. Simmer for an additional 8-10 minutes, or until the pasta is al dente.

Step 8

Return the meatballs to the soup and simmer for another 5 minutes, or until they are fully cooked through.

Step 9

Stir in the baby spinach and chopped parsley. Cook for 1-2 minutes, until the spinach is wilted.

Step 10

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve the soup hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	3784.3 grams (3784.3g)

Amount per serving	% Daily Value*
Calories	3404

Total Fat 147.10g	189%
Saturated Fat 52.50g	263%
Polyunsaturated Fat 4.60g
Cholesterol 572mg	191%
Sodium 11370mg	494%
Total Carbohydrate 347.40g	126%
Dietary Fiber 45.60g	163%
Total Sugars 48.70g
Protein 189.20g	378%

Vitamin D 54IU	269%
Calcium 1413mg	109%
Iron 30mg	165%
Potassium 5730mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 21.8%

Carbs: 40.0%