SPRING MINESTRONE WITH CHICKEN MEATBALLS
Although this recipe calls for carrots and baby spinach, feel free to chop up a bit of whatever fresh vegetable you have to throw into this soup. I've used zucchini, a bit of eggplant....just whatever I have a bit extra of. From Bon Appetit magazine.
Provided by breezermom
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
- Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
- Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
- Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Nutrition Facts : Calories 378, Fat 16.5, SaturatedFat 4.4, Cholesterol 89.2, Sodium 820.4, Carbohydrate 36.1, Fiber 2.8, Sugar 4.3, Protein 23.2
MINESTRONE WITH CHICKEN MEATBALLS
I can't get enough of soup and this one is a marriage between Italian Wedding Soup and Minestone...you can't lose!
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
- Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
- Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.
Nutrition Facts : Calories 326.3, Fat 9.7, SaturatedFat 2.8, Cholesterol 74.6, Sodium 544.1, Carbohydrate 29.4, Fiber 5, Sugar 4.4, Protein 25.3
MEATBALL MINESTRONE SOUP
This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup.
Provided by JEANJELLYBEAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 30 g, Cholesterol 53 mg, Fat 14.8 g, Fiber 3.8 g, Protein 20.8 g, SaturatedFat 5.7 g, Sodium 954.4 mg, Sugar 6.8 g
MEATBALL MINESTRONE
Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 706mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.
ITALIAN CHICKEN MINESTRONE
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g
MINI MEATBALL MINESTRONE
This soup is absolutely delicious! A family favorite, my 4 year old son calls it "Meaty Meatball Yummy Soup". It's packed with healthy veggies, which you can vary according to your family's taste. Don't let the long ingredient list fool you - it is simple and quick to prepare with ingredients you usually have on hand. You can substitute fresh vegetables for the canned; I created this in winter when I had more canned and frozen items on hand than fresh. Leave the meatballs out if you are short on time or want to skip the meat. You can also make the meatballs in advance and freeze them to add later. We like to serve this with a fresh green salad and good multi grain bread.
Provided by InkysChef
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 218.6, Fat 9.1, SaturatedFat 3.2, Cholesterol 44.8, Sodium 591.2, Carbohydrate 20.4, Fiber 4.1, Sugar 6.5, Protein 14.3
EASY DUTCH OVEN MINESTRONE SOUP
This Dutch oven minestrone soup is quick to prepare with shortcut ingredients. Add a salad and a crusty loaf of bread or breadsticks to round out the meal. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.
Nutrition Facts : Calories 384 calories, Fat 15g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 1467mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
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