Description
Hearty minestrone soup from Italy wraps warmth around comfort and nutrition in one delightful bowl. Rich vegetables, tender beans, and aromatic herbs combine to deliver a soul-soothing experience you’ll savor with each spoonful.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef
- 1 egg
Vegetables and Aromatics:
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped (or escarole/kale)
Herbs, Spices, and Seasonings:
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Salt and pepper to taste
Liquids and Pantry Ingredients:
- 8 cups (1.9 liters) chicken broth
- ½ cup (75 grams) small pasta like orzo or acini di pepe
- ¼ cup (30 grams) breadcrumbs
- ¼ cup (25 grams) grated Parmesan cheese
- 1 tablespoon (15 milliliters) olive oil
- Grated Parmesan cheese for garnish
Instructions
- Mix ground beef with grated Parmesan, breadcrumbs, beaten egg, finely chopped garlic, fresh parsley, salt, and pepper in a spacious mixing bowl until ingredients are evenly distributed.
- Shape the meat mixture into uniform, bite-sized spheres, ensuring consistent size for even cooking and presentation.
- Select your preferred cooking method: either arrange meatballs on a lined baking sheet and roast in a preheated oven until golden and fully cooked, or carefully brown them in a skillet with a touch of olive oil.
- In a large soup pot, warm olive oil and gently sauté diced onions, sliced carrots, and chopped celery until vegetables become translucent and fragrant.
- Pour chicken broth into the vegetable mixture, creating a flavorful liquid base, and season with additional salt and pepper to taste.
- Carefully transfer the prepared meatballs into the simmering broth, allowing them to infuse the liquid with their savory essence.
- Add dried pasta directly into the pot, stirring occasionally to prevent sticking and cooking until pasta reaches al dente texture.
- Introduce fresh spinach or preferred leafy greens, stirring them into the hot soup until they wilt and incorporate seamlessly into the dish.
Notes
- Prep ahead by mixing meatball ingredients and forming them in advance to save time during cooking.
- Choose lean ground beef for healthier meatballs with less grease and better texture.
- Brown meatballs in a skillet for extra flavor before adding to the soup for deeper caramelization.
- Use fresh herbs like parsley or basil to enhance the overall taste and aroma of the soup.
- Swap spinach with kale or Swiss chard for different nutritional profiles and interesting flavor variations.
- Store leftovers in an airtight container for up to 3-4 days, allowing flavors to develop and intensify.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 312
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg