Meatball Minestrone

Meatball minestrone is a hearty soup. This recipe can be doubled easily. If you have time, make extra and save it for another quick meal!

2 Servings

Serving Size
2 ounces beef, 2 3/4 cups vegetable and broth, 3/4 cup pasta

Choices/Exchanges: 2 1/2 Starch, 3 Vegetable, 6 Lean protein

US Metric

fennel seeds

2 tsp

2 tsp
dried oregano (dried)

1 tsp

1 tsp
lean ground beef (95% fat-free)

1/4 lbs

113 g
canola oil

1 tbsp

1 tbsp
yellow onion (sliced)

1 cup

1 cup
celery (sliced)

1 cup

1 cup
garlic (minced)

2 tsp

2 tsp
canned tomatoes (low-sodium, no-sugar-added, diced, drained)

2 cup

2 cup
low sodium chicken broth (fat-free, low-sodium)

3/4 cup

3/4 cup
water

3 cup

3 cup
whole-wheat spaghetti or linguine (broken into small pieces (2 ounces))

1/2 cup

1/2 cup
ready-to-eat spinach (washed, (10 ounces))

8 cup

8 cup
canned small navy beans (rinsed and drained)

1/2 cup

1/2 cup
salt

1/8 tsp

1/8 tsp
freshly ground black pepper

1/8 tsp

1/8 tsp
Parmesan cheese (freshly grated)

2 tbsp

2 tbsp

Mix fennel seeds and oregano into ground beef. Roll into meatballs about 1 inch diameter to make 8 meatballs.

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Heat oil in a medium, nonstick saucepan over medium-high heat. Brown meatballs on all sides, about 5 minutes. Remove to a plate.
Add onion and celery to the saucepan. Sauté 3 minutes without browning the vegetables, stirring once or twice. Add the garlic, diced tomatoes, chicken broth and water. Bring to a boil.
Add pasta and cook gently for 8-9 minutes, stirring once to make sure the pasta rolls freely in the liquid. Add spinach and beans.
Lower heat to medium and return meatballs to the soup and cook to heat through, about 2 minutes. Add salt and pepper.
Serve in 2 large soup bowls with parmesan cheese sprinkled on top.

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Nutrition Facts