Minestrone with Mucho Meatballs

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junio 27, 2015

This hearty minestrone comes with a multitude of meatballs! To avoid toughening meatballs, use your hands for mixing meatball ingredients and SHAPE GENTLY when forming the meatballs.
[timer length=30]30 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Productos: 8 Servings


1 slice white or whole wheat bread, crust removed

1 pkg (900 mL) sodium-reduced chicken broth

1 lb (0.45 kg) Extra Lean or Lean Ground Beef

½ tsp (2 mL) salt

¼ tsp (1 mL) ground pepper

1 ½ tsp (7 mL) dried Italian herb seasoning

4 cloves garlic, minced

1 large onion, chopped

1 celery stalk, thinly sliced

1 carrot, thinly sliced

¼ tsp (1 mL) chili pepper flakes (optional)

1 can (28 oz/796 mL) diced tomatoes

1 can (213 mL) tomato sauce

3 cups (750 mL) chopped kale

½ cup (125 mL) broken whole wheat spaghetti

Grated Parmesan cheese


Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the broth. Let stand 5 minutes. Using fork, stir to form paste. Add ground beef, salt, pepper, ½ tsp of the Italian seasoning and half the garlic. Gently work together. Shape into about twenty-five 1-inch (2.5 cm) balls; cover and refrigerate. Make ahead: cover and refrigerate for 1 hour or up to 1 day.

Cook onion, remaining garlic, carrot, celery, remaining Italian seasoning, and chili pepper flakes (if using) in Dutch oven, stirring occasionally over medium-high heat until vegetables soften, about 5 minutes.

Add tomatoes, broth and tomato sauce; bring to boil. Drop meatballs into sauce; reduce heat, cover and simmer for 15 minutes.

Add kale and pasta; simmer for 10 minutes or until pasta is tender.

Super speedy version: Skip making the meatballs, and brown ground beef while cooking the onion.