Imagine a warm, comforting bowl of classic Italian minestrone, packed with tender vegetables, savory beans, and tiny, flavorful meatballs, all swimming in a rich tomato broth. This Mini Meatball Minestrone Soup is the epitome of wholesome comfort food! It’s a hearty, healthy, and incredibly satisfying meal that’s perfect for chilly evenings, nourishing lunches, or when you simply crave a taste of homemade goodness.
Why I Love This Recipe
I’m a huge fan of soups that are both incredibly flavorful and packed with wholesome ingredients, and this Mini Meatball Minestrone truly hits the spot. What I absolutely adore is how it takes a traditional minestrone and makes it even more exciting with the addition of tender mini meatballs. The combination of savory meat, sweet vegetables, and hearty beans in a rich tomato broth creates incredible depth of flavor and satisfying texture in every spoonful. It feels incredibly comforting and authentic, yet it’s wonderfully versatile and relatively easy to prepare, making it a go-to for a nutritious and delicious family meal!
Ingredients:
- For the Mini Meatballs:
- ½ lb lean ground beef or pork (or a mix)
- ¼ cup finely crushed breadcrumbs
- 1 large egg, beaten
- 1 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable or beef broth (low-sodium recommended)
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini, small shells, or elbow macaroni)
- 1 cup chopped zucchini or green beans
- ½ cup fresh spinach, chopped (optional)
- Salt and black pepper to taste
- Optional garnish: grated Parmesan cheese, fresh parsley
Swaps and Notes
- Ground Meat: Use lean ground beef, ground pork, or a mix for the meatballs. For a lighter option, ground chicken or turkey can be used.
- Breadcrumbs: Plain breadcrumbs or Panko breadcrumbs work well for the meatballs.
- Cheese (Meatballs): Grated Parmesan cheese adds flavor to the meatballs. You can omit it if desired.
- Vegetable Base: The classic mirepoix of onion, carrots, and celery is essential for the soup’s flavor. You can add other vegetables like bell peppers, potatoes (diced small), or corn.
- Tomatoes: Crushed tomatoes create a smooth, rich broth. Diced tomatoes can be used for a chunkier texture.
- Broth: Use low-sodium vegetable or beef broth to control the saltiness.
- Beans: Cannellini beans are traditional, but kidney beans or great northern beans can be substituted.
- Pasta: Use a small pasta shape like ditalini, small shells, or elbow macaroni. Cook the pasta directly in the soup or separately (see tip below).
- Spinach: Adds freshness and nutrients. You can omit or use other greens like chopped kale (add earlier in cooking).
- Seasoning: Italian seasoning is a versatile blend. Adjust salt and pepper to taste. A pinch of dried oregano or basil can be added.
Instructions:
1. Prepare Mini Meatballs: In a medium bowl, combine the ½ lb ground beef or pork, ¼ cup finely crushed breadcrumbs, 1 large beaten egg, 1 tablespoon grated Parmesan cheese, 1 teaspoon Italian seasoning, and salt and black pepper to taste. Mix gently until just combined. Using your hands or a small spoon, roll the mixture into mini meatballs, about ½-¾ inch in diameter. Set aside.
2. Sauté Vegetables: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
3. Build the Soup Base: Stir in the 1 (28 oz) can crushed tomatoes and 6 cups vegetable or beef broth. Bring the soup to a gentle simmer.
4. Add Meatballs & Simmer: Carefully add the prepared mini meatballs to the simmering soup. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes. This allows the meatballs to cook through and the flavors to meld.
5. Add Pasta & Remaining Veggies: Add the 1 cup small pasta (such as ditalini) and 1 cup chopped zucchini or green beans to the soup. Continue to simmer, uncovered, for another 10-15 minutes, or until the pasta is al dente and the vegetables are tender. If the soup becomes too thick, add a splash more broth or water.
6. Finish & Serve: Stir in the ½ cup chopped fresh spinach (optional) and cook until just wilted, about 1-2 minutes. Taste the soup and adjust seasoning with additional salt and black pepper as needed. Ladle the warm, hearty Mini Meatball Minestrone Soup into bowls. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately and enjoy!
Tips for Success
- Mini Meatball Size: Keep meatballs small so they cook quickly and are easy to eat in a spoon.
- Don’t Overmix Meatballs: Mix just until combined to ensure tender meatballs.
- Sauté Veggies Properly: Taking time to soften the mirepoix builds a good flavor foundation for the soup.
- Add Pasta Correctly: If cooking pasta directly in the soup, stir occasionally to prevent sticking. If you want more control over pasta texture (or planning leftovers), cook pasta separately and add to individual bowls.
- Taste and Adjust: Always taste the soup before serving and adjust salt, pepper, or herbs as needed.
- Use Good Quality Broth: A flavorful broth makes a big difference in the soup’s overall taste.
Serving Suggestions and Pairings
This Mini Meatball Minestrone Soup is a hearty and complete meal on its own, perfect for any occasion.
- Crusty Bread: Serve with warm, crusty Italian bread or garlic bread for dipping.
- Side Salad: A light green salad with a simple vinaigrette would complement the soup well.
- Cheese: Extra grated Parmesan cheese for topping is a must!
- Beverages: A glass of red wine (like a Sangiovese) or a sparkling water with lemon.
- For other comforting and classic Italian-inspired meals, explore these Chefmaniac.com favorites:
Storage and Leftover Tips
This soup is fantastic for making ahead, and leftovers are often even better the next day as the flavors deepen!
- Refrigeration: Store any leftover Mini Meatball Minestrone Soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. The pasta will absorb liquid, so you will likely need to add a splash of extra vegetable or beef broth (or water) to thin the soup back to your desired consistency.
- Freezing: This soup freezes very well, especially if the pasta is cooked al dente or added just before serving. Freeze cooled soup (without any added fresh spinach, if possible, as it can get mushy) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding fresh spinach and adjusting liquid as needed.
Final Thoughts
This Mini Meatball Minestrone Soup is a truly delightful and comforting dish that brings the classic flavors of Italy to your table in a hearty and wholesome way. Its tender meatballs, fresh vegetables, and rich tomato broth make for an incredibly satisfying and nourishing meal that’s perfect for any occasion. Get ready to savor every delicious spoonful!
What are your favorite comforting soup recipes, or do you have a secret ingredient that makes your minestrone extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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