Minestrone Soup with Meatballs

Meatball Ingredients:

• 1 pound ground beef (85/15 ratio)
• 1 ½ cups fresh breadcrumbs (from about a 2 ounce French roll, processed in a food processor)
• 2 small garlic cloves (or 1 large), pressed through garlic press
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 1 egg
• 2 tablespoons milk

Soup Ingredients:

• Olive oil
• 1 onion, finely chopped
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 1 large zucchini, diced
• 2 teaspoons Italian seasoning
• 1 teaspoon dry oregano
• ½ teaspoon black pepper
• Pinch salt
• Pinch red pepper flakes
• 3 large cloves garlic, pressed through garlic press
• 1 (3 ounce) can tomato paste
• 5 cups beef broth or stock, warm
• 1 (15 ounce) can navy beans (or other small white beans), drained and rinsed
• Parmesan rind chunk (optional)
• 2 cups fresh baby spinach leaves
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped basil
• 1 ½ cups cooked ditalini pasta (or small elbow pasta)
• Grated parmesan, for garnish

Instructions:

Prepare Meatballs:

1. In a large bowl, combine ground beef, breadcrumbs, pressed garlic, salt, Italian seasoning, black pepper, red pepper flakes, egg, and milk. Mix well with your hands until evenly combined.

2. Form small meatballs (about ½ ounce each) and place them on a plate or tray. Chill in the refrigerator for about 15 minutes to firm up.

3. In a large soup pot or Dutch oven, heat 3-4 tablespoons of olive oil over medium-high heat. Once hot, add half of the meatballs and brown them on all sides, about 3-4 minutes. Remove with a slotted spoon and brown the remaining meatballs. Set all browned meatballs aside.

Prepare Soup:

1. If needed, add more olive oil to the pot. Add chopped onion, carrots, and celery. Sauté for 3-4 minutes until slightly tender.

2. Add diced zucchini, Italian seasoning, dry oregano, black pepper, salt, red pepper flakes, and pressed garlic. Stir well and cook until garlic is aromatic, about 1 minute.

3. Stir in tomato paste and cook for another 30 seconds to 1 minute to cook out the raw flavor.

4. Return the browned meatballs to the pot. Add drained and rinsed navy beans, warm beef broth or stock, and the optional Parmesan rind chunk. Stir gently to combine.

5. Partially cover the pot with a lid and bring the soup to a rolling simmer. Reduce heat to low and simmer gently for 25 minutes, stirring occasionally.

6. After 25 minutes, turn off the heat and remove the Parmesan rind if used. Stir in fresh spinach leaves, chopped parsley, and basil. Adjust seasoning with salt and pepper if needed.

7. To serve, place some cooked ditalini pasta in serving bowls and ladle the soup over it. Garnish with grated Parmesan cheese.

Tips:

• Meatball Tips: Chilling the meatballs before cooking helps them hold their shape. Browning them before adding to the soup adds flavor.
• Parmesan Rind: Don’t discard Parmesan rinds after using the cheese; they add a rich flavor to soups and sauces.
• Vegetarian Option: Omit the meatballs and use vegetable broth for a vegetarian version. It will still be flavorful and hearty.

Enjoy your delicious Minestrone Soup with Meatballs!