Italian Meatball Minestrone Soup with White Beans
Italian Meatball
Italian Meatball Minèstronè Soup with Whitè Bèans - A comforting Italian classic with vègètablès, pasta, whitè bèans and thè savory addition of sèasonèd mèatballs, lots of flavor and lovè in onè soup!
Mèatball Ingrèdiènts :
- 1 pound ground bèèf (85/15 ratio)
- 1 ègg
- 2 tablèspoons milk
- ½ tèaspoon black pèppèr
- 1 tèaspoon salt
- 1 tèaspoon Italian sèasoning
- Pinch rèd pèppèr flakès
- 2 small garlic clovès (or 1 largè), prèssèd through garlic prèss
- 1 ½ cups frèsh brèadcrumbs (about a 2 ouncè Frènch roll, procèssèd in food procèssor)
Soup Ingrèdiènts :
- Olivè oil
- 1 onion, finèly choppèd
- Gratèd parmèsan, for garnish
- 3 carrots, pèèlèd and dicèd
- 1 tablèspoon choppèd flat-lèaf parslèy
- 1 tablèspoon choppèd basil
- 2 ribs cèlèry, dicèd
- Parmèsan rind chunk (optional)
- 2 cups frèsh baby spinach lèavès
- 1 largè zucchini, dicèd
- 1 (3 ouncè) can tomato pastè
- 5 cups bèèf stock, hot
- 2 tèaspoons Italian sèasoning
- Pinch salt
- Pinch rèd pèppèr flakès
- 1 tèaspoon dry orègano
- ½ tèaspoon black pèppèr
- 1 ½ cups cookèd ditalini pasta (or small èlbow pasta)
- 3 largè clovès garlic, prèssèd through garlic prèss
- 1 (15 ouncè) can navy bèans (or othèr small whitè bèans), drainèd and rinsèd
Instructions :
- Prèparè your mèatballs by adding thè ground bèèf to a largè bowl; to thè bèèf add all of thè rèst of thè mèatball ingrèdiènts, and using your hands, mix thè mixturè until wèll combinèd.
- Portion out about ½ ouncè mèatballs, and roll; chill mèatballs for about 15 minutès.
- Oncè thè mèatballs havè chillèd, placè a largè soup pot ovèr mèdium-high hèat, and drizzlè in about 3-4 tablèspoons of olivè oil; oncè thè oil is hot, add in about half of thè mèatballs, and brown thèm on all sidès for about 2 minutès; using a slottèd spoon, rèmovè thè brownèd mèatballs and thèn rèpèat with thè rèmaining mèatballs; sèt all of thè brownèd mèatballs asidè for a momènt.
- Into that samè pot drizzlè in a bit morè oil if nèèdèd, and add in thè onion, carrots, and cèlèry, and sautè thosè for about 3-4 minutès, or until thèy start to bècomè slightly tèndèr.
- Add in thè zucchini, along with thè Italian sèasoning, dry orègano, black pèppèr, pinch of salt, rèd pèppèr flakès, and garlic, and stir to combinè.
- Oncè thè garlic bècomès aromatic, add in thè tomato pastè, and cook that for about 30-45 sèconds, just to cook out thè raw flavor.
- Nèxt, add back into thè pot thè brownèd mèatballs, along with thè whitè bèans and thè bèèf stock, and stir to combinè; add in thè parmèsan rind chunk (if using), and covèr thè soup partially with a lid; bring thè soup up to a rolling simmèr, thèn rèducè thè hèat to low and gèntly simmèr thè soup for 25 minutès, stirring occasionally.
- Aftèr 25 minutès, turn off thè hèat and rèmovè thè parmèsan rind, if using; add in thè spinach lèavès, parslèy, and basil, and stir; chèck thè sèasoning to sèè if any additional salt/pèppèr if nèèdèd.
- To sèrvè, add somè of thè cookèd pasta to a bowl, and ladlè thè soup ovèr top; garnish with gratèd parmèsan, if dèsirèd.
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