Mini Meatball Minestra

Warm, hearty, and bursting with flavor, Mini Meatball Minestra is the ultimate comfort food in a bowl. This Italian-inspired soup features tender, bite-sized meatballs made from a savory blend of ground beef and pork, combined with garlic, Parmesan, and breadcrumbs. Simmered in a rich chicken broth with vibrant vegetables like carrots, celery, and spinach, it’s a wholesome dish that’s both comforting and satisfying. The addition of ditalini pasta adds a delightful texture, while herbs like thyme, oregano, and parsley infuse every bite with aromatic goodness. Ready in under an hour, this crowd-pleasing soup is perfect as a cozy weeknight dinner or a soulful starter. Serve it with crusty bread for dipping, and watch it become a family favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 0.5 pound Ground beef
• 0.5 pound Ground pork
• 0.5 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 2 cloves Garlic, minced
• 1 large Egg, lightly beaten
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 8 cups Chicken broth
• 0.75 cup Ditalini or other small pasta
• 4 cups Fresh spinach, roughly chopped
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried oregano
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix until just combined.

Step 2

Using your hands, roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. Set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches, sear the meatballs until browned on all sides, about 2-3 minutes per batch. Remove the meatballs and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the chicken broth and bring it to a gentle boil. Stir in the dried thyme and oregano.

Step 6

Add the seared meatballs back into the pot, along with the pasta. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente and the meatballs are cooked through.

Step 7

Stir in the chopped spinach and let it wilt, about 2 minutes.

Step 8

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

Step 9

Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese, if desired.

Step 10

Serve warm with crusty bread on the side for a comforting meal.

Nutrition Facts

Serving size	3293.7 grams (3293.7g)

Amount per serving	% Daily Value*
Calories	2706

Total Fat 133.10g	171%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 2.70g
Cholesterol 571mg	190%
Sodium 8713mg	379%
Total Carbohydrate 214.40g	78%
Dietary Fiber 21.20g	76%
Total Sugars 27.00g
Protein 176.60g	353%

Vitamin D 41IU	205%
Calcium 932mg	72%
Iron 25mg	138%
Potassium 4748mg	101%

*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: 43.4%

Protein: 25.6%

Carbs: 31.1%