Mini Meatball Minestra Recipes

MINI MEATBALL MINESTRA AND GRILLED PROVOLONE

Steps:

• In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
• While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

MEATBALL MINESTRONE SOUP

Steps:

• Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
• Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
• Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.

MINI MEATBALL MINESTRONE

Steps:

• To prepare the meatballs:
• Preheat oven to 350.
• In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
• Place on a cookie sheet and bake 15 minutes or until brown.
• To prepare soup (while meatballs are cooking):.
• Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
• Add garlic and saute 2 minutes longer.
• Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
• Add meatballs.
• Add pasta, cover pot, and cook about 10 minutes longer.

KITTENCAL'S MINI MEATBALL MINESTRONE SOUP

Steps:

• For the meatballs; in a bowl combine all ingredients until blended.
• Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
• In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
• Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
• Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
• Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
• Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
• Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
• Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
• Ladle into bowls and sprinkle with more Parmesan cheese.

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MINI SAUSAGE MEATBALL MINESTRA

Steps:

• Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
• Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
• Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

MEATBALL MINESTRONE

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.

MINI MEATBALL MINESTRA (RACHAEL RAY)

Steps:

• In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
• While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

EASY MEATBALL MINESTRONE

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.

MINI MEATBALL MINESTRA

Steps:

• In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
• While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.
• Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

MINI MEATBALL MINESTRONE

Steps:

• In a dutch oven or large soup pot, combine all the ingredients for the soup except the spaghetti. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
• Meanwhile, combine all the meatball ingredients in a bowl and mix well. Shape into 20-24 tiny meatballs. Pan fry the meatballs, shaking the pan often to keep the meatballs round, until brown. Don't make the meatballs too small or they will break apart during cooking. Drain off excess fat.
• Add the meatballs to the soup. Cover and cook until the vegetables are tender, about 15 minutes.
• Break the spaghetti noodles into 2 to 3 inch long pieces and add to the soup. Cook until the spaghetti is done.
• Serve with Parmesan cheese to sprinkle on top of soup, as desired.

MINI SAUSAGE MEATBALL MINESTRA

Steps:

• Heat 1 tablespoon of the EVOO in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 2 tablespoons EVOO in a large pot over medium heat. Sauté the onions and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.