The only way to make minestrone soup better? Add mini meatballs! This meatball minestrone is packed with flavor and is super satisfying, with fire-roasted tomatoes, a parmesan broth and baby bowtie pasta.
Time for a soup hug!
This meatball minestrone is just like the classic minestrone soup, packed with fire roasted tomatoes, tiny tender meatballs and lots of parmesan. It’s super filling and satisfying. It’s one of those soups that sticks with you – and you can make it for others too to pass along.
In this version, we’re using creamy white beans, tiny farfalline pasta and a parmesan rind to make that broth extra rich and savory.
This is the best vehicle for a toasty hunk of buttered sourdough too. I could cry just thinking about it! Comfort food perfection.
Guess what? Exactly ONE YEAR ago to the day I shared another minestrone soup! Cheese tortellini minestrone, which is equally as wonderful.
I love a meatball in soup! It adds such great texture and satiety, plus tastes amazing. I love how it adds another layer of flavor to the soup too. Searing the meatballs in the pan first leaves all those delicious brown bits that make the soup taste incredible. That, plus the parmesan rind brings this pot to a whole new level!
Minestrone is family friendly because you can customize it based on your preferences. Or your family’s preferences. And the veggies are nice and tender, so if your kids are freaks like mine and don’t like to chew – you know, they don’t want anything crunchy or “burnt” on their food, tender veggies and pasta are where it’s at!
I like to go with the classics for minestrone, which I realize is huge because I never do anything classic… and tend to trash up whatever I can get my hands on. Think carrots, celery, onions and green beans. Lots of seasons like basil and parsley; tons of garlic too.
The base is chicken stock and fire roasted tomatoes. Plus that parmesan rind. And then the creamy cannellini beans!
When it comes to the meatballs, I like to use ground beef or chicken for this soup. It’s my personal preference. I use my favorite meatball recipe and while simple, it packs a punch. So the flavor is coming from alllll over.
This is a soup that could simmer for hours, as long as you hold off on adding the pasta. And even the green beans, if you’d like them to stay a bit crisp. But the longer it simmers, the better the flavor gets. And it’s alllll so delicious.
Tiny pasta is the way to go here. Something like ditalini or even orzo. I love the farfallini – mini bow ties – because they are so ridiculously cute! And I love how small they are. The pasta ends up being mixed in with all the veggies so the soup feels very balanced. Pasta isn’t taking over here at all.
The rich tomato base makes this feel more savory and comforting than you can imagine. It’s by no means creamy, but it’s so hearty that it will keep you feeling full for hours. I love having it for my work lunch too. Takes the guesswork out of the day and tastes fab.
Meatball Minestrone
Mini Meatball Minestrone
The only way to make minestrone soup better? Add mini meatballs! This meatball minestrone is packed with flavor and is super satisfying, with fire-roasted tomatoes, a parmesan broth and baby bowtie pasta.
meatballs
1 pound lean ground beef or chickenkosher salt and pepper2 garlic cloves, minced½ cup finely grated parmesan½ cup seasoned breadcrumbs⅓ cup chopped fresh herbs, like parsley, basil and chives1 to 2 tablespoons olive oil
Place the ground beef in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined.
Roll the mixture into 1-inch meatballs.
Heat the olive oil in a large stock pot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Transfer the meatballs to a plate.
To the same pot, add a drizzle of olive oil if there isn’t any left. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the basil, oregano, thyme and crushed red pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
Stir in the tomato paste so it coats all the vegetables. Cook for 3 to 4 minutes, until it deepens in color.
Add the diced tomatoes, beans, stock and parmesan rind. Add the meatballs back in. Bring the mixture to a boil. Reduce it to a simmer and cover. Simmer for 15 to 20 minutes, or longer. This can even simmer covered for an hour.
Remove the lid and add the green beans and the pasta. Cook for another 10 minutes, until the pasta is tender.
Taste and season with more salt and pepper if needed. Serve immediately with parmesan cheese!
Don’t forget the extra parm on top!
