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!