Meatball Minestrone
A classic Italian soup gets a kid-friendly kick and a little protein punch with the addition of meatballs.
- 1 cup frozen chopped onion
- 2 teaspoons bottled minced garlic
- 1 tablespoon olive oil
- 1 15- to 19-ounce can cannellini beans, undrained
- 1 32-ounce container chicken broth
- 1 1.4-ounce package dry vegetable soup mix
- 1 16-ounce package frozen cooked meatballs
- 2 14 ½-ounce cans Italian-style diced tomatoes
- ½ teaspoon crushed red pepper
- 1 cup ditalini pasta, uncooked
- 1 10-ounce package fresh washed baby spinach
In a large saucepan over medium-high heat, cook the onion and the garlic in the olive oil until the onion is tender, about 5 minutes.
Stir in the beans and chicken broth and bring to a boil.
Stir in vegetable soup mix until dissolved.
Add meatballs, tomatoes and crushed red pepper, and return to a boil.
Add ditalini and cook, stirring often, for 15 minutes until ditalini are tender.
Add the spinach and stir until it is wilted, about 1 minute.
- The pasta continues to absorb the liquid of the soup, so if you want it super thick, let it sit for a while. If it gets too thick, you can add some more broth until it's exactly how you like it.
- This recipe doubles easily and is a favorite for banking in the freezer.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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