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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Recipe Summary

cook:
1 hr
total:
1 hr 30 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Meatballs:
Soup:

Directions

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

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  • 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.

Cook's Note:

Use a combination of broth and water equal to 4 cups.

Nutrition Facts

342 calories; protein 20.8g; carbohydrates 30g; fat 14.8g; cholesterol 53mg; sodium 954.4mg. Full Nutrition
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