Minestrone Soup with Meatballs

Ingredients

For the Meatballs:

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

For the Soup:

• 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
• 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

Preparation

1. Make the Meatballs:

   • In a large bowl, combine ground beef, breadcrumbs, garlic, salt, Italian seasoning, black pepper, red pepper flakes, egg, and milk. Mix until well combined.
   • Shape mixture into ½-ounce meatballs and chill for 15 minutes.

2. Brown the Meatballs:

   • Heat 3-4 tablespoons olive oil in a large soup pot over medium-high heat. Brown half of the meatballs on all sides, about 3-4 minutes. Use a slotted spoon to remove them and repeat with remaining meatballs. Set aside.

3. Prepare the Soup:

   • In the same pot, add more oil if needed. Sauté onion, carrots, and celery for 3-4 minutes until slightly tender.
   • Add zucchini, Italian seasoning, dry oregano, black pepper, salt, red pepper flakes, and garlic. Cook until garlic is aromatic.
   • Stir in tomato paste and cook for 30 seconds.

4. Simmer the Soup:

   • Return browned meatballs to the pot. Add beans and warm beef broth. Stir gently.
   • Add Parmesan rind if using. Partially cover the pot and bring to a rolling simmer. Reduce heat to low and simmer for 25 minutes, stirring occasionally.

5. Finish and Serve:

   • Turn off the heat and remove Parmesan rind. Stir in spinach, parsley, and basil. Adjust seasoning if needed.
   • In serving bowls, add cooked pasta and ladle soup over it. Garnish with grated Parmesan if desired.

Tips & Tidbits

• Lean Ground Beef: Opt for an 85/15 beef ratio for juicy meatballs. Leaner meat may result in drier meatballs.
• Chill Meatballs: Chilling before cooking helps them keep their shape.
• Save Parmesan Rinds: They add excellent flavor to soups and sauces. Just remember to remove them before serving.
• Pasta Choice: Ditalini adds a nice touch, but small elbow macaroni works too.
• Vegetarian Option: Skip the meatballs and use vegetable broth for a vegetarian version.

This hearty, flavorful soup is perfect for a comforting meal! Enjoy.