Meatball Minestrone Recipes

Steps:

• To prepare the meatballs:
• Preheat oven to 350.
• In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
• Place on a cookie sheet and bake 15 minutes or until brown.
• To prepare soup (while meatballs are cooking):.
• Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
• Add garlic and saute 2 minutes longer.
• Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
• Add meatballs.
• Add pasta, cover pot, and cook about 10 minutes longer.

Steps:

• In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls. , In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. , If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.

Steps:

• In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
• In large saucepan, brown meatballs on all sides. Drain excess fat.
• Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
• Add macaroni; simmer 10 minutes or until tender.
• Stir in parsley.

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. In a bowl, combine the bread and the milk and work with your hands until the mixture is a wet paste. Add the ground chicken, sausage, Parmesan, onion, tomato sauce, garlic, oregano, rosemary and eggs, and mix well. Make a test patty, cook and taste. Sprinkle the mixture with salt and pepper. Form 1-ounce meatballs and arrange on a sheet tray. Cook until the meatballs are completely cooked through, 15 to 20 minutes.
• For the matzo balls: In a bowl, combine the schmaltz and the eggs. Add the matzo meal, baking powder and salt, and mix well. Mix in 1/4 cup of the chicken broth and mix well. Cover and refrigerate until the mixture has set, least 1 hour.
• Form 12 to 16 balls out of the mix. Bring the remaining gallon of chicken broth to a simmer and drop the matzo balls in. Simmer until cooked through, 30 minutes.
• For the minestrone: In a pot, heat the oil. Add the carrots, celery and onions, and sweat. Add the garlic and thyme and saute for 1 minute. Add the zucchini and saute until the carrots are just tender. Add the stock, beans and tomatoes, and bring the soup to a boil. Reduce the heat to a simmer and cook the soup until all of the vegetables are tender, 30 to 40 minutes. Season with salt and pepper.
• For the pesto: In a food processor combine the basil, pine nuts, Parmesan, lemon juice, salt and garlic. Run the food processor, slowly add the oil and puree to a chunky paste. Season with salt and pepper.
• To serve, bring the soup to a simmer and add the meatballs and matzo balls. Ladle the soup, 2 meatballs and 1 matzo ball in each bowl.
• Spread some pesto on the crostini and balance on top of the matzo ball.

Steps:

• Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
• Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
• Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.

Steps:

• Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
• Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.

Steps:

• Spray dutch oven with nonstick cooking spray.
• Heat over medium-high heat until hot.
• Add onions, celery, and garlic; cook and stir until crisp-tender.
• Stir in remaining ingredients except rotini and meatballs.
• Bring to a boil; reduce heat.
• Cover; simmer 30 minutes.
• Stir in rotini and meatballs.
• Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender.
• If desired, serve with Parmesan cheese.

Steps:

• For the meatballs; in a bowl combine all ingredients until blended.
• Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
• In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
• Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
• Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
• Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
• Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
• Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
• Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
• Ladle into bowls and sprinkle with more Parmesan cheese.

Steps:

• Saute garlic in hot oil in a large soup pot over medium-high heat for 1 minute.
• Add in 2 cans beans and chicken broth; bring mixture to a boil.
• ADd in vegetable soup mix; stir until dissolves.
• Add in meatballs, tomatoes, and red pepper flakes; return to a boil.
• Add in rotini; cook, stirring frequently, for 15 minutes.
• Add in remaining beans and spinach; cook 5 more minutes.
• Ladle into soup bowls; garnish with parmesan cheese and parsley.

Steps:

• Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
• Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
• Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
• Ladle soup into bowls. Garnish with chopped basil and Parmesan.