Description
A fresh twist on classic minestrone soup featuring tender homemade meatballs, vibrant spring vegetables, pasta, and herbs, delivering a hearty yet light Italian dish perfect for dinner.
Ingredients
Meatballs
- 1 lb ground beef or turkey
- 1 egg
- ¼ cup breadcrumbs
- Salt, to taste
- Black pepper, to taste
Soup
- 1 tbsp olive oil
- 1 onion, diced
- 2 cups mixed vegetables (peas, zucchini, carrots)
- 6 cups broth (chicken or vegetable)
- ½ cup small pasta (such as ditalini or elbow macaroni)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tsp Italian seasoning
- Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef or turkey, egg, breadcrumbs, salt, and pepper. Mix until just combined and form evenly sized meatballs, about 1-inch in diameter. Lightly brown the meatballs in a pan over medium heat until they develop a golden crust but are not fully cooked, about 4-5 minutes. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add olive oil and sauté the diced onion until translucent and fragrant, about 3-4 minutes. Add the mixed vegetables (peas, zucchini, carrots) and cook for another 3-4 minutes until slightly softened.
- Simmer the Soup: Pour in the broth, cannellini beans, and Italian seasoning. Return the browned meatballs to the pan and bring the soup to a gentle simmer. Cook uncovered for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Cook the Pasta: Add the small pasta to the simmering soup and continue cooking until the pasta is al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking.
- Final Touch and Serve: Once pasta is tender and meatballs are cooked, adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese for added richness and flavor.
Notes
- For a gluten-free option, substitute the pasta with gluten-free varieties and use gluten-free breadcrumbs.
- For extra greens and nutrition, add fresh spinach or kale during the last few minutes of cooking.
- Ground turkey is a lighter alternative to beef and works well for the meatballs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
