Minestrone with Mucho Meatballs

Name: Minestrone with Mucho Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 slice white or whole wheat bread, crust removed; 1 pkg (900 mL) sodium-reduced chicken broth; 1 lb (0.45 kg) Extra Lean or Lean Ground Beef; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground pepper; 1 ½ tsp (7 mL) dried Italian herb seasoning; 4 cloves garlic, minced; 1 large onion, chopped; 1 celery stalk, thinly sliced; 1 carrot, thinly sliced; ¼ tsp (1 mL) chili pepper flakes (optional); 1 can (28 oz/796 mL) diced tomatoes; 1 can (213 mL) tomato sauce; 3 cups (750 mL) chopped kale; ½ cup (125 mL) broken whole wheat spaghetti; Grated Parmesan cheese

in All Recipes, Ground Beef, Meatballs, Soups Cold Weather, Kid Friendly, Meals for 1 or 2, Meals in 60 Minutes

Minestrone with Mucho Meatballs

Prep Time: 15
Cook Time: 30
Total Time: 45
Serving: 8

Print Recipe

This hearty minestrone comes with a multitude of meatballs! To avoid toughening meatballs, use your hands for mixing meatball ingredients and SHAPE GENTLY when forming the meatballs.

Directions

Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the broth. Let stand 5 minutes. Using fork, stir to form paste. Add ground beef, salt, pepper, ½ tsp of the Italian seasoning and half the garlic. Gently work together. Shape into about twenty-five 1-inch (2.5 cm) balls; cover and refrigerate. Make ahead: cover and refrigerate for 1 hour or up to 1 day.

Cook onion, remaining garlic, carrot, celery, remaining Italian seasoning, and chili pepper flakes (if using) in Dutch oven, stirring occasionally over medium-high heat until vegetables soften, about 5 minutes.

Add tomatoes, broth and tomato sauce; bring to boil. Drop meatballs into sauce; reduce heat, cover and simmer for 15 minutes.

Add kale and pasta; simmer for 10 minutes or until pasta is tender.