Mindless Meatball Minestrone Recipes

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.

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.

KETO ITALIAN MEATBALL MINESTRONE

Steps:

• In a large bowl place all meatball ingredients. Use your hands to thoroughly mix the seasonings through the mince. The mince needs to be well kneaded to hold together in the soup.
• Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.
• Place butter and oil in large saucepan, crockpot, slow cooker or Instant Pot. Heat over moderate heat until butter has melted.
• Add onion, bacon, chorizo, carrot and zucchini and sauté until vegetables are softened.
• Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, and broth to bacon mixture and bring to a boil. Reduce to low/slow and add meatballs to stock.
• Cook on low for 6-8 hours. See Note 2.
• When soup is ready meatballs should very tender. Season well.
• Serve with grated parmesan and mozzarella. Garnish with parsley and basil.
• Place all meatball ingredients into mixer bowl and mix 6 sec/speed 10.
• Pinch off a small piece of the meat mixture and gently roll between your hands to form meatballs (about 2 teaspoons each) and place onto a small tray. Continue shaping until all the meat is used. Cover and place into the fridge. Note 1.
• Place onion into mixer bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
• Add butter, olive oil, bacon, chorizo, carrot and zucchini. Cook 6 min/Varoma/reverse stir. Pour into a small bowl.
• Insert Blade Cover. Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, broth and bacon mixture into mixer bowl. Cook 15 min/Varoma/revers/speed 1.
• Place meatballs into soup (careful not to go over the max level). Slow cook/6 hours (TM6) or 99 min/95℃/reverse/speed 1 and repeat.
• When soup is ready meatballs should very tender. Season well.
• Serve with grated parmesan and mozzarella. Garnish with parsley and basil.

MINDLESS MEATBALL MINESTRONE

Steps:

• Heat chicken broth and beef broth in a large Dutch oven or stock pot; add meatballs, vegetables, tomatoes, and macaroni. Cover Dutch oven and bring to a boil, about 10 minutes. Remove cover and stir.
• Stir kidney beans and Italian seasoning into soup; reduce heat to medium. Simmer, stirring frequently, until macaroni is tender, 6 to 7 minutes. Ladle soup into 6 bowls; garnish each with 1 tablespoon Parmesan cheese.