Meatball Minestrone Soup

A delicious take on the classic minestrone soup. Mini meatballs add the heartiness this dish needs to fill you up and keep you satisfied! Great as leftovers too – make on the weekend and eat the leftovers during the week for a quick meal!


Soup Ingredients:
1 Tbsp olive oil
2 cups diced onion
3/4 cup (1/2-inch) sliced carrot
3/4 cup (1/2-inch) sliced celery
3/4 cup (1/2-inch) cubed parsnip
2 garlic cloves, minced
3 cups chopped Swiss chard
1 cup dry red wine
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 (32-oz) low sodium beef broth
1 (14.5-oz) can no salt added diced tomatoes with basil, garlic, and oregano
1 (15-oz) can chickpeas, rinsed and drained
1/4 cup chopped fresh basil
1 oz grated fresh Parmesan cheese

Mini Meatball Ingredients:
1 pound ground turkey
3 Tbsp dry breadcrumbs
1 Tbsp chopped fresh basil
1 Tbsp olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 large egg, lightly beaten

1. To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender.
2. Add chard and sauté 1 minute or until wilted.
3. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
4. To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs.
5. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.
6. Ladle soup into bowls and sprinkle evenly with Parmesan cheese.

Yield: 8 servings (249 calories, 11.5 g total fat, 2.9 g saturated fat, 16.2 g protein, 18.4 g carbohydrate, 4.2 g fiber, 74 mg cholesterol)

Cooking Light, Oxmoor House 2012


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Filed under Nourish the Body

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