Best 2 Easy Meatball Minestrone Recipes

Indulge in the hearty and comforting goodness of Easy Meatball Minestrone, a classic Italian soup brimming with tender meatballs, a variety of vegetables, and a rich, flavorful broth. This wholesome and versatile dish is perfect for a satisfying lunch or dinner, and it's packed with nutrients to keep you feeling full and energized.

Discover a collection of Easy Meatball Minestrone recipes that cater to different preferences and dietary restrictions. From the traditional Italian version featuring juicy meatballs and an array of vegetables, to a lighter, vegetarian variation that showcases the natural flavors of fresh produce, there's a recipe here for everyone. Additionally, explore a gluten-free adaptation that uses alternative grains and flours to create delicious and inclusive meatballs.

Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary experience. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you through the process of making a satisfying and delicious Easy Meatball Minestrone that will warm your heart and nourish your soul.

Check out the recipes below so you can choose the best recipe for yourself!

EASY MEATBALL MINESTRONE

Easy Meatball Minestrone image

"As the busy parents of two boys, my husband and I are always on the lookout for quick meals," writes Linda de Beaudrap of Calgary, Alberta. "You don't have to thaw the frozen meatballs for this satisfying soup, so you can have it on the table in minutes."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

6 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 package (16 ounces) frozen mixed vegetables
2 tablespoons beef bouillon granules
1 tablespoon dried minced onion
1 bay leaf
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
4 ounces spaghetti, broken into 2-inch pieces
1 package (12 ounces) frozen fully cooked homestyle meatballs
1 can (14-1/2 ounces) stewed tomatoes

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

EASY CROCK POT MEATBALL MINESTRONE

Easy Crock Pot Meatball Minestrone image

I always love to find a new way to use frozen meatballs--either commercial or homemade and frozen. This is a particularly good (and hearty) soup. I think you will enjoy it. I found a tiny elbow macaroni in the Mexican section of the ethnic aisle of the supermarket; I thought it worked very well in this recipe. It's name is Pasta Alimenticia (La Moderna brand). I also substituted Navy beans for the kidneys since we like them best. The recipe comes from "Slow Cooker Magic" by Rehberg and Conway.

Provided by Lorraine of AZ

Categories Beans

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 lb frozen meatballs
1 medium onion, chopped
5 cups beef broth (or 5 bouillon cubes and 5 cups water)
1 (14 1/2 ounce) can diced tomatoes, Italian-style
1 cup peeled and sliced carrot, about 1/8-inch thick
1 cup sliced celery, about 1/4-inch thick
1/2 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon chopped fresh Italian parsley
1 cup elbow macaroni
1 (16 ounce) can kidney beans, rinsed and drained
grated parmesan cheese (to garnish)

Steps:

In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft.
Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot.
Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours.
Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked.
Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful broth, and well-seasoned meatballs will make all the difference in your minestrone.
Don't overcrowd the pot: If you add too many ingredients at once, the soup will become watery and bland. Add the vegetables and meatballs in batches, and cook them until they are tender before adding the next batch.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or red wine vinegar for a bit of acidity.
Serve with a dollop of pesto or grated Parmesan cheese: These toppings will add extra flavor and richness to your minestrone.

Conclusion:

Minestrone is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and meat. With these tips, you can make a delicious minestrone that your family and friends will love.