Mini Meatball Minestrone

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Mini Meatball Minestrone
My kids love this soup so much, they always ask for seconds. I cook it over the weekend, then have an easy go-to dinner or lunch. The ingredients list looks intimidating, but don’t fret! Just use the veggies you like and omit anything you can’t get past the kids - although I was pleasantly surprised that my kids love the swiss chard! And you can sub white wine for red or leave it out altogether if you prefer.
 
The most important thing to remember when making this soup: gather and prep all of your ingredients first. Then it will come together in no time!
  • tick Easy Entertaining
  • tick Make Ahead
  • tick Gluten Free Option
  • tick Vegetarian Option

Ingredients

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  • 1 tbsp olive oil
  • 2 cups yellow onion, diced
  • 3/4 cup carrots, peeled and sliced 1/2" thick
  • 3/4 cup celery stalks, sliced 1/2" thick
  • 3/4 cup parsnip, peeled and sliced 1/2" thick
  • 2 cloves garlic, minced
  • 3 cups Swiss chard leaves, chopped
  • 1 cup dry red wine
  • 1 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 4 cups beef or chicken broth, low sodium
  • 1 14.5 oz can diced tomatoes with basil
  • For the meatballs:
  • 1 lb ground turkey meat
  • 3 tbsp dried bread crumbs
  • 1 tbsp fresh basil, chopped
  • 1 tbsp olive oil
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 15 oz can garbanzo beans (chickpeas), rinsed & drained
  • 1/4 cup basil leaves, roughly chopped
  • 1/4 cup grated Parmesan

Preparation

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To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.

To prepare meatballs, combine turkey and next 6 ingredients in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. 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.

Ladle soup into bowls and sprinkle evenly with Parmesan cheese, if desired.

Comments

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  • Valerie Lewis says:

    I knew this would be good but I couldn't believe how much everyone in my family loved it. My 10 year old-picky-eater asked for more meatballs and my Italian father-in-law declared it a great minestrone!

     
  • Kirsten Odmark says:

    One of my favorites. I make this soup at least once every two weeks. Easy and delicious!

     
  • Erin Green says:

    My 5 year old declared this "DELECTABLE!" and even drank the broth from the bowl! Hubby liked it too. Fantastic soup. Thanks!!

     
  • Jenny Hill says:

    YUM! The kids all licked their bowls clean and I thought it was fabulous and healthy! Such a good winter dish. This is a keeper!

     
  • Radha Pappas says:

    This is one of our favorites. My family of three can almost polish this off in one sitting. Yes, we're piggies! Since we like our meat with lots of flavor, I add tons of fresh sage (about a tablespoon chopped). Simply a wonderful recipe. Thank you Amanda!

     
  • Meredith Yox says:

    Such a great soup anytime of the year, even both of my kids will eat this, which is a small miracle.

     
  • brooks campbell says:

    WE had enough leftover for another meal, so good