Mini Meatball Minestrone

Mini Meatball Minestrone Recipe
Photo: Oxmoor House
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.

Yield:

Serves 8 (serving size: 1 cup soup and about 4 meatballs)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 5 Minutes

Nutritional 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

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)

Preparation

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.

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.

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

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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