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Meatball Minestrone Soup

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"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."
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1 h 30 m servings 342
Original recipe yields 8 servings


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  1. Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
  2. 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.
  3. 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.


  • Cook's Note:
  • Use a combination of broth and water equal to 4 cups.

Nutrition Facts

Per Serving: 342 calories; 14.8 30 20.8 53 954 Full nutrition

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