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Meatball Minestrone

A perfect rustic soup. Meatballs, slices of carrots and celery, tomatoes, pasta – all in a flavorful beef broth. Comfort in a bowl.
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Servings 4 people

Ingredients
  

Meatballs

  • 1 10-12 ounce package package frozen chopped spinach thawed, or fresh spinach or chard chopped fine and steamed for 10 minutes.
  • 1 1/2 pounds ground beef
  • 1/3 cup fine dry bread crumbs
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Soup

  • 2 tablespoons olive oil
  • 1 large onion coarsely chopped
  • 7 cups beef broth or stock
  • 1 1-lb can tomatoes
  • 1 1-lb can kidney beans
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup rotelle or other pasta twists like gemelli
  • Shaved parmesan cheese.

Instructions
 

For the Meatballs

  • With your hands, press out as much water from the thawed or steamed spinach/chard.
  • Mix together the spinach, beef, bread crumbs, egg, salt and pepper.
  • Shape into 1-inch balls.
  • Heat oil in a dutch oven over medium heat. When oil is hot, add a portion of the mead balls and brown on all sides. Remove them from pan with a slotted spoon, leaving drippings. Repeat until all meatballs are browned.

The Soup

  • Add onion to the pan that the meatballs were cooked in and cook them, stirring occasionally until limp (about 5 minutes).
  • Stir in beef broth, tomatoes and their liquid, breaking up the tomatoes if needed, beans and their liquid, oregano and basil.
  • Cover and simmer for 10 minutes.
  • Add carrots and celery. Cover and simmer for 10 minutes.
  • Stir in pasta. Cover and simmer for another 10 minutes or until pasta is al dente.
  • Place meatballs in the soup and heat through.
  • Pass the Parmesan cheese.

Notes

Depending on the depth of flavor of your beef broth or stock, you might want to add a few beef bouillon cubes or spoonfuls of my favorite - Better than Beef.  Adjust it to your taste - and enjoy!