SPRING MINESTRONE WITH CHICKEN MEATBALLS
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Mince garlic.Thinly slice white part of leek (discard green part).Peel and slice carrot into thin rounds.Dissolve broth cube(s) in boiling water (2 cups per cube).In a large bowl, mix the chicken, 2/3 of the Parmesan, 1/2 of the garlic, the egg, breadcrumbs, some salt and pepper.Form meatballs.Heat olive oil in a pan over medium heat.Cook the meatballs until browned on all sides, around 3 minutes.Transfer to a plate and set aside. Note: meatballs will not be fully cookedTo the same pan, add the leek and the garlic and cook over medium heat for 3 minutes.Add broth and water and bring to a boil with the carrots and spinach.Add pasta and cook for 8 minutes, or until pasta is al dente.Add meatballs and cook 3 minutes more, or until they are cooked through.Serve in bowls and garnish with remaining parmesan.Source: Missfresh.com
SPRING MINESTRONE WITH CHICKEN MEATBALLS
Although this recipe calls for carrots and baby spinach, feel free to chop up a bit of whatever fresh vegetable you have to throw into this soup. I've used zucchini, a bit of eggplant....just whatever I have a bit extra of. From Bon Appetit magazine.
Provided by breezermom
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
- Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
- Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
- Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Nutrition Facts : Calories 378, Fat 16.5, SaturatedFat 4.4, Cholesterol 89.2, Sodium 820.4, Carbohydrate 36.1, Fiber 2.8, Sugar 4.3, Protein 23.2
MEATBALL MINESTRONE
Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls. , In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. , If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 706mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.
MINESTRONE WITH CHICKEN MEATBALLS
I can't get enough of soup and this one is a marriage between Italian Wedding Soup and Minestone...you can't lose!
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
- Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
- Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.
Nutrition Facts : Calories 326.3, Fat 9.7, SaturatedFat 2.8, Cholesterol 74.6, Sodium 544.1, Carbohydrate 29.4, Fiber 5, Sugar 4.4, Protein 25.3
EASY MEATBALL MINESTRONE
"As the busy parents of two boys, my husband and I are always on the lookout for quick meals," writes Linda de Beaudrap of Calgary, Alberta. "You don't have to thaw the frozen meatballs for this satisfying soup, so you can have it on the table in minutes."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
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