Meatball Minestrone

Meatball Minestrone
Summary

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!

  • Prep time
    25 min
  • Servings
    2 Servings
  • Serving size
    2 ounces beef, 2 3/4 cups vegetable and broth, 3/4 cup pasta
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    2 ounces beef, 2 3/4 cups vegetable and broth, 3/4 cup pasta
  • Amount per serving Calories 460

  • Total Fat 13g
    • Saturated Fat 3g
  • Cholesterol 40mg
  • Sodium 490mg
  • Total Carbohydrate 60g
    • Dietary Fiber 14g
    • Total Sugars 11g
  • Protein 32g

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

Ingredients

Ingredients

  • fennel seeds
    2 tsp
  • dried oregano (dried)
    1 tsp
  • lean ground beef (95% fat-free)
    1/4 lbs
  • canola oil
    1 tbsp
  • yellow onion (sliced)
    1 cup
  • celery (sliced)
    1 cup
  • garlic (minced)
    2 tsp
  • canned tomatoes (low-sodium, no-sugar-added, diced, drained)
    2 cup
  • low sodium chicken broth (fat-free, low-sodium)
    3/4 cup
  • water
    3 cup
  • whole-wheat spaghetti or linguine (broken into small pieces (2 ounces))
    1/2 cup
  • ready-to-eat spinach (washed, (10 ounces))
    8 cup
  • canned small navy beans (rinsed and drained)
    1/2 cup
  • salt
    1/8 tsp
  • freshly ground black pepper
    1/8 tsp
  • Parmesan cheese (freshly grated)
    2 tbsp
Directions

Directions

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

  2. Heat oil in a medium, nonstick saucepan over medium-high heat. Brown meatballs on all sides, about 5 minutes. Remove to a plate.

  3. 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.

  4. 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.

  5. Lower heat to medium and return meatballs to the soup and cook to heat through, about 2 minutes. Add salt and pepper.

  6. Serve in 2 large soup bowls with parmesan cheese sprinkled on top.

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