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Meatball Minestrone Soup

by guycohen / Saturday, 04 November 2017 / Published in Beef for dinner, One Dish Meal, Soup for Dinner
Meatball Minestrone Soup
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Rating: 0
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Print Recipe
Prep Time Minutes 20
Cook Time 30 Minutes
Passive Time
Servings people
Prep Time Minutes 20 Cook Time 30 Minutes Passive Time Servings people
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When I tell my 9 year-old son that we are having meatball minestrone soup for dinner, I get a fist pump… This soup is packed with Italian spices, veggies, noodles, and of course meatballs! This is a hearty “One Pot” meal for all the various eaters in your family – big and small. I like to serve this with crusty bread. Spread some pesto on the bread for an extra treat!
Ingredients
  • 10 ounce Spinach, Frozen Chopped thawed and squeezed to remove liquid
  • 2 lbs Ground Beef
  • 1 Egg
  • 1/3 Cup Breadcrumbs
  • salt and pepper to taste
  • 4 TBS Olive oil
  • 1 Onion diced
  • 3 Carrots cut into thin rounds
  • 4 Stalks Celery sliced
  • 2 Cloves Garlic minced
  • 8 Cups Broth any kind
  • 28 ounce Can Diced Tomatoes with liquid
  • 2 16 ounce Cans Red Kidney Beans with some of the liquid
  • 1 tsp Oregano, dreid
  • 1 tsp Basil, dried
  • 2 Cups Noodles, elbow cooked
  • 1 Loaf Crusty Bread
Ingredients
  • 10 ounce Spinach, Frozen Chopped thawed and squeezed to remove liquid
  • 2 lbs Ground Beef
  • 1 Egg
  • 1/3 Cup Breadcrumbs
  • salt and pepper to taste
  • 4 TBS Olive oil
  • 1 Onion diced
  • 3 Carrots cut into thin rounds
  • 4 Stalks Celery sliced
  • 2 Cloves Garlic minced
  • 8 Cups Broth any kind
  • 28 ounce Can Diced Tomatoes with liquid
  • 2 16 ounce Cans Red Kidney Beans with some of the liquid
  • 1 tsp Oregano, dreid
  • 1 tsp Basil, dried
  • 2 Cups Noodles, elbow cooked
  • 1 Loaf Crusty Bread
Instructions
  1. Preheat oven to 350.
  2. Prepare a large sheet pan lined with parchment paper or tin foil.
  3. Place thawed and squeezed spinach into a large bowl. Add the ground beef, egg, bread crumbs, salt and pepper to taste and mix until combined.
  4. Form into 1 inch meatballs and place them on the lined sheet tray. Cook for 20 minutes.
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  5. While the meatballs are cooking, heat up oil a large Dutch oven over medium high heat. Sautee the onions, carrots, and celery until softened and just beginning to brown, about 10 minutes.
  6. Add the garlic and spices and sautee for a minute until aromatic.
  7. Add the broth, tomatoes and beans and bring to a simmer, but not a boil.
  8. At this point, the meatballs should be finished in the oven. Add them, with their accumulated juices into the pot and simmer uncovered for 30 minutes.
  9. Before serving, stir in the cooked noodles so they warm through.
  10. Serve in bowls with some crusty bread for dunking.
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