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Meatball Minestrone Soup

This Meatball Minestrone Soup is hearty, light, and delicious. Packed full of veggies and flavor, you’re sure to love this soup!
Prep Time25 minutes
Cook Time30 minutes
Servings: 10 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

For the Meatballs-

  • 1 1/2 Lbs Lean Ground Beef
  • 1 Cup Panko Breadcrumbs
  • 1 Large Egg
  • 2 Tbsp Grated Parmesan Cheese
  • 1 1/2 Tsp Italian Seasoning
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper

For the Soup-

  • 2 Tbsp Olive Oil, divided
  • 4 Oz Pancetta, diced
  • 1/2 Large Onion, diced
  • 2 Carrots, sliced
  • 1 Celery Rib, sliced
  • 1 Large Zucchini, sliced
  • 3 Garlic Cloves, minced
  • 2 Tbsp Tomato Paste
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 1/2 Tsp Fennel Seeds
  • 8 Cups Low-Sodium Beef Broth
  • 15.5 Oz Canned Fire Roasted Tomatoes
  • 15.5 Oz Canned White Beans, drained and rinsed
  • Parmesan Rind (optional)
  • 4 Cups Fresh Spinach
  • 1/4 Cup Parmesan Cheese + more for serving
  • 8 Oz Ditalini Pasta

Instructions

Making the Meatballs-

  • In a large bowl, combine all of the meatball ingredients. Roll the meatballs into evenly-sized balls.
  • Line a baking sheet with foil and preheat your oven to 350 degrees.
  • In a large, non-stick skillet, add 1/2 tbsp of olive oil over high heat. Add half of your meatballs and brown. Don’t worry about cooking them through, just get some good color on them.
  • Once they are browned, place them on the prepared baking sheet. Add another 1/2 tbsp of oil to the skillet and brown the remaining meatballs.
  • When all of the meatballs are browned, pop them into the oven for 10-15 minutes until the meatballs are cooked through. Set aside.

Making the Soup-

  • While the meatballs are cooking in the oven, begin making the soup portion. In a large pot, over medium-high heat, add 1 tbsp of olive oil.
  • Add the pancetta, carrots, celery, and onion. Cook until the pancetta is slightly crisp and the veggies are tender, about 5-7 minutes.
  • Add the garlic and zucchini. Cook until the zucchini has slightly softened and the garlic is fragrant, about 2 minutes.
  • Now add the tomato paste, salt, pepper, crushed red pepper flakes, Italian seasoning, and fennel seeds. Stir, coating the veggies in the spices. Cook for 2 minutes until the tomato paste is no longer raw.
  • Add the beef broth, fire-roasted tomatoes, white beans, and parmesan rind (if using). Add the meatballs back to the skillet as well.
  • Bring the soup to a boil, then lower the heat to low, and cover. Cook for 30 minutes until the veggies are tender and the soup has slightly reduced. While your soup is simmering, cook your pasta according to package directions until al dente.
  • After 30 minutes, retrieve the parmesan rind if applicable. Then add the spinach, cooked pasta, and 1/4 cup of grated parmesan cheese. Stir until the spinach has wilted and is incorporated.
  • Ladle the soup into bowls and top with a little extra parmesan cheese. Enjoy!
  • Note: If you have leftover soup, the pasta will continue to absorb the liquid. Simply add a little more beef broth to the leftovers and gently reheat in a pot or in the microwave.