Italian Soup Recipes

Mini-Meatball Minestrone Soup Recipe Italiano Style

This old fashioned Italian minestrone soup recipe is a complete tasty and nutritious meal all in one pot! My one of a kind recipe for minestrone soup will hit the spot for your hungry family, especially when served with a fresh pan of my Italian fergosa bread or hot out of the oven Italian breadsticks.

Be Creative

The wonderful thing about a minestrone soup recipe is that you can feel free, be creative. Add or subtract any vegetables or beans that you want. You may want to use various beans and vegetables that are in season at the time.

There are many versions of this wholesome soup (but mine’s the best lol). Some minestrones are made with only vegetables and beans. Or like this recipe, meat such as ground beef, bacon or side pork is included.

Michele Romano Recipes

Italian Minestrone Soup Recipe

Meatball Ingredients

  • 1 -¼  lb ground beef
  • 1 egg
  • ¼ cup milk
  • 1/3 cup breadcrumbs
  • 1 tsp garlic powder
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 tsp oregano
  • ¼ tsp chilis
  • 1 tsp Worcestershire sauce

Preparation:

Note: For this soup recipe, you should make meatballs first.

Mix meatball mixture well with hands. Form into approximately 55 tiny balls, each 1 tsp in size.

Soup Ingredients:

  • 4 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 cups shredded cabbage
  • 2 small zucchinis, sliced 1 inch thick and cut in 4
  • 1 – 28oz (796 ml) can diced tomatoes
  • Optional: ½ cup dry red wine
  • 4 cups of water
  • 3 cups organic beef broth (add more beef broth if soup is too thick)
  • 1/2 cup tomato sauce
  • 1 – 19 oz can Romano beans, pinto beans or kidney beans.
  • 1 – 12 ounce can of organic corn or 1 cup frozen organic corn
  • 1/3 cup fresh Italian parsley, chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1-1/2 tsp salt
  • ½ tsp pepper
  • ¾ cup small pasta such as ditali, small shells or tubetti
  • Fresh grated Parmesan cheese for on top.

Preparation:

  1. Add oil and garlic to large soup pot, heat and brown meatballs, gently turning them over.
  2. Remove from pot using a slotted spoon and set meatballs aside.
  3. Add onion, celery, cabbage, zucchini, saute 3 minutes while stirring.
  4. Add tomatoes (and red wine, if using) bring to a simmer.
  5. Next, add water, broth, tomato sauce, parsley and seasonings.
  6. Gently add meatballs into soup.
  7. Add beans and corn, let simmer gently for 25 minutes.
  8. Add pasta noodles, simmer approx. 10 minutes more until pasta is al dente. (Do not overcook pasta!!)
  9. Serve hot with fresh grated parmesan or pecorino Romano cheese.

Serves: 10
Prep Time: 30 minutes
Cook Time: 45 minutes

Live Long and Mangia!

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