Shelly's Recipe

ITALIAN MINI MEATBALL MINESTRONE SOUP

Category: Soups

6 tbsp olive oil (or as needed)
2 medium onions, chopped
6-8 cloves garlic, finely chopped (do not mince finely, garlic lovers go ahead and use the whole bulb!)
2 tsp dried oregano (rubbed between fingers to release the flavors)
1/2 tsp dried basil (rubbed between fingers to release the flavors)
1 tsp crushed chili flakes, or adjust to heat level
1 celery rib, diced
3 carrots, peeled and sliced
2 tbsp tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)
4 cups beef or chicken
4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)
1 (14 oz) can red kidney beans, drained
1 (10-oz) can whole green beans (can use frozen whole green beans)
3-4 cups packed fresh baby spinach
2-3 medium zucchini, coarsely diced
Cooked small pasta (use any amount desired, small shell or macaroni will work great)
1/2 cup freshly grated Parmesan cheese (more to pass at the table)
Salt and pepper to taste
1/2 to 1 lbs ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)

Prepare the ground beef using your favorite meatball recipe. Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.

In a large pot heat oil over medium-high heat. Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now). Add in tomato paste and stir 1 minute. Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.

Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart). Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more. Season with salt and pepper about halfway through cooking time.

About 20 minutes before end of cooking add in the diced zucchini.

At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through.

Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top. Serve with crusty bread.

NOTES: Make certain to make the meatballs very small. This takes a little time so you may want to do that a day ahead and refrigerate. This soup freezes very well…Make this as spicy as you like and do not skimp on the garlic the more the better.

Also I strongly recommend to make this soup 1-2 days in advance, when ready to serve warm on top of the stove and then add in the zucchini, pasta and Parmesan cheese, the flavors will intensify, I always make this soup a few days ahead!…