Easiest Meatball Minestrone Recipe
Bring the best of Italian flavors into this one pot hearty soup
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.