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Mini Meatball Minestrone

Photo: Oxmoor House
Hands-on time 25 mins
Total time 1 hr, 5 mins
Yield Serves 8 (serving size: 1 cup soup and about 4 meatballs)
Don't take this soup lightly. Packed with mini meatballs, lettuce, tomatoes and chickpeas this hearty bowl of soup will not dissapoint your taste buds.

Ingredients

  • Soup:
  • 1 tablespoon olive oil
  • 2 cups diced onion
  • 3/4 cup (1/2-inch) sliced carrot
  • 3/4 cup (1/2-inch) sliced celery
  • 3/4 cup (1/2-inch) cubed parsnip
  • 2 garlic cloves, minced
  • 3 cups chopped Swiss chard
  • 1 cup dry red wine
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 (32-ounce) container lower-sodium beef broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
  • Mini meatballs:
  • 1 pound ground turkey
  • 3 tablespoons dry breadcrumbs
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • Remaining ingredients:
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup chopped fresh basil
  • 1 ounce grated fresh Parmesan cheese (optional)

Nutrition Information

  • calories 249
  • caloriesfromfat 0.0 %
  • fat 11.5 g
  • satfat 2.9 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 16.2 g
  • carbohydrate 18.4 g
  • fiber 4.2 g
  • cholesterol 74 mg
  • iron 1.5 mg
  • sodium 614 mg
  • calcium 93 mg

How to Make It

  1. To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. 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.

  2. To prepare meatballs, combine turkey and next 6 ingredients (through egg) 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.

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

  4. Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.

  5. Kids Can Help: With clean hands, kids can help make the meatballs.

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