Easiest Meatball Minestrone Recipe

Warm up effortlessly with a comforting bowl of Meatball Minestrone, the ultimate and elevated one-pot dinner that’s both hearty and healthy. This easy-to-make recipe combines juicy meatballs, wholesome vegetables, and tender pasta in a rich, flavorful broth. Perfect for busy weeknights, this meatball minestrone is ready in under 30 minutes, making it a go-to family favorite. Plus, it’s a great way to use up pantry staples like canned tomatoes, beans, and broth. Whether you’re looking for a cozy fall soup or a quick, nutritious meal, this recipe has you covered.

Why You’ll Love This Meatball Minestrone

• Quick & Easy: Ready in an hour and made with simple ingredients.
• Kid-Friendly: A delicious way to sneak in extra veggies for kiddies.
• Meal Prep Friendly: Make a big batch and enjoy leftovers all week long.
• Comfort Food Classic: Combines the best of Italian meatballs and hearty minestrone soup.

Ingredients You’ll Need

With a handful of pantry staples and fresh ingredients, you’ll have everything you need to whip up this cozy, delicious meatball minestrone.

Perfect Pairings

Serve it with a crusty baguette, a sprinkle of parmesan, and a drizzle of olive oil for an authentic Italian touch. A delicious glass of super tuscan or pinot grigio pairs perfectly and won’t hurt one bit!

FAQ & Tips

• Can I use frozen meatballs? Absolutely! This recipe is versatile and works with homemade or store-bought meatballs.
• Is it freezer-friendly? Yes, it freezes beautifully, making it perfect for meal prep.
• How can I make it gluten-free? Simply swap the panko breadcrumbs and pasta for a gluten-free variety.

Easiest Meatball Minestrone Recipe

Erica Dawn

Bring the best of Italian flavors into this one pot hearty soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 7 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American, Italian, Mediterranean

Servings 6

Equipment

• Heavy Bottom Pot With Lid

Ingredients

  

For the Meatballs:

• 1 pound ground pork
• 1 pound ground beef or ground veal
• 1 cup panko bread crumbs can be gluten free
• 1/2 cup ricotta cheese or cottage cheese, blended
• 1/2 cup Parmigiano Reggiano cheese grated
• Salt and pepper to taste
• 1 tablespoon parsley chopped
• 1 teaspoon yellow mustard
• 1 teaspoon ketchup
• 1 tablespoon garlic powder or 1-2 cloves garlic, minced
• Optional: 1/2 onion chopped and sautéed (cooled)

For the Soup:

• 2 tablespoons olive oil
• 2 boxes 32 oz each chicken broth
• 1 cup sofrito onions, carrots, celery sautéed
• 1/2 cup tomato sauce store-bought or homemade
• 1 cup pasta e.g., ditalini or 1/2 cup rice
• 1 Parmigiano Reggiano rind
• 1 can 15 oz cannellini beans, drained and rinsed (optional)
• Salt and pepper to taste

Instructions

 

Make the Meatballs:

• In a large mixing bowl, combine ground pork, ground beef (or veal), bread crumbs, ricotta cheese, Parmesan cheese, salt, pepper, parsley, mustard, ketchup, and garlic powder.
• Form into bite-sized meatballs using a mini scooper or your hands (about the size of your palm).
• Place meatballs on a baking sheet.
• Cook the Meatballs (Two Methods):
• Oven Method: Preheat oven to 350°F (175°C). Bake meatballs until golden brown on the outside, about 15-20 minutes. Transfer to a pot of tomato sauce and simmer on low heat for at least 1 hour (up to 4 hours for best results) or plop right into the chicken broth and simmer as advised below.
• Stovetop Method: Heat a small amount of olive oil in a skillet over medium heat. Pan-fry meatballs on all sides until browned. Transfer to a pot of tomato sauce and simmer on low heat for at least 1 hour (up to 4 hours for best results) or plop right into the chicken broth and simmer as advised below.

Prepare the Soup:

• In a large pot, heat olive oil over medium heat. Add the sofrito (onions, carrots, celery) and sauté until softened, about 5-7 minutes. Season with salt and pepper.
• Pour in the chicken broth and bring to a simmer.
• Add the browned meatballs, tomato sauce, and pasta (or rice). Add in the Parmigiano Reggiano rind for extra flavor.
• Optionally, add cannellini beans for added texture and a protein boost.
• Simmer on low heat for at least 30 minutes to allow flavors to meld.

Serve:

• Remove Parmigiano Reggiano rind before serving.
• Ladle soup into bowls, garnish with extra Parmigiano Reggiano cheese, and serve with crusty bread.

Notes

Soup can be a blank canvas, which is why I love it so much as an effortless elevated medium for feeding the fam!  If you want to sub pasta for rice, do it.  Want to add more veggies… of course!  Prefer a broth and lemon base vs. tomato?  Go for it!  Let creating this warm hug of a dish nourish you mind, body, and soul.

Other Considerations:

The ricotta cheese acts as a binder, making the meatballs tender without the need for eggs.

For a gluten-free option, use gluten-free breadcrumbs and pasta or gluten-free breadcrumbs and rice.

If you want an added zing of flavor, add a tiny bit of crushed Calabrian chili pepper spread.  I love Tutto Calabria’s jarred version and you can find it here on Amazon.

This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keyword Easy Meatball Soup, Hearty One-Pot Dinner, Italian Comfort Food, Meatball Minestrone, Meatball Soup with Pasta, Quick Minestrone Recipe