Best 3 Mini Meatball Soup Recipes

KITTENCAL'S MINI MEATBALL MINESTRONE SOUP

Steps:

• For the meatballs; in a bowl combine all ingredients until blended.
• Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
• In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
• Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
• Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
• Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
• Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
• Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
• Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
• Ladle into bowls and sprinkle with more Parmesan cheese.

MINI TURKEY MEATBALL VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.

MINI MEATBALL SOUP

Steps:

• 1. In a deep pot, over medium heat, add oil, chopped carrots, celery, and onion and bay leaves. (I use my mini-processer and finely chop carrots and onions) Season with salt and pepper. Cover and cook veggies for 5 or 6 minutes, stirring occasionally.
• 2. While veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg in a seperate bowl.
• 3. Uncover your soup pot and add broth and water to the pot. Increase heat a bit and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add the pasta to soup and stir. Cover and simmer soup for 10 to 20 minutes. Remove the 2 bay leaves. When pasta is tender, stir in chopped spinich in batches. When spinich is wilted, soup is done. Adjust your seasonings if needed.
• 4. I do not add the spinach. I add more meatballs or noodles. A person could put in kale instead.