Meatball Minestrone Soup

My hubs leaves me busy work when he goes out of town. Laundry… gardening.

He tells me it’s because if I’m busy, then I won’t miss him too much.

But I know the real reason. I’m a bit of  a spontaneous big project starter. Not small projects. BIG projects.

Like the time he went to work and came home to a ripped out kitchen floor, my sister in the backyard with a table saw, and boxes of wood floor strewn all over the garage.

Or maybe like the time he went to work and came home to find me NOT home. I wasn’t home because I was down the street at the new historic building I had leased with my sister, paint-sprayer in hand. We had decided to open a store. That BIG project lasted almost 6 years.

Now that I think about it… all my spontaneous projects have two common themes. My sister. And power tools. Hmmm. We’re a lively pair.

Just like Meatballs & Minestrone. Each ones makes the other a little better. 

(In my mind, I’m the minestrone & my sister is the meatball. Because it’s my blog and I get to be the minestrone.)

No more NyQuil & blogging for me.

Let’s get started! Meatballs first!

 

• Ground Beef
• Garlic
• Lemon Zest
• Parsley
• Parmesan Cheese
• Bread Crumbs
• Egg
• Basil
• Oregano
• Salt
• Pepper

 

In a mixing bowl, add one egg.

 

Grate in some parmesan cheese.

Try to refrain from eating the entire block of parmesan.

Maybe have just a taste. I did.

 

Add the zest of a large lemon. Yum.

I always put lemon zest in my meatballs. A trick I learned from the oh-so-fast-talking Tyler Florence a few years back.

The acidic taste adds a great brightness to the meatball. Makes you go mmmm….

 

Chop up some flat leaf parsley.

 

And some basil… first you roll the leaves together.

 

This makes it easier to chop.

 

Chop into ribbons…

 

and then go ahead and chop the ribbons up a little smaller.

 

Mince up the garlic.

 

Toss it all in the meat mixture.

 

Add in the bread crumbs. Mix until well incorporated. Don’t over mix!

 

Form the meat mixture into meatballs.

Pan fry in a little extra virgin olive oil, turning to make sure the meatballs get crusty browned on all sides.

Remove the meatballs from pan & drain on a paper-towel lined plate.

 

Drain the excess fat, leaving about 1 tablespoon in the pot.

These browned bits are gooood. Don’t get rid of these.

Now for the minestrone!

• Beans (white & light red kidney beans)
• Frozen Spinach
• Carrots
• Onions
• Garlic
• Canned Diced Tomatoes
• Oregano
• Black Pepper
• Crushed Red Pepper
• Dried Thyme
• White Wine
• Beef Stock
• Tomato Paste

Product Endorsement: I love love love tomato paste in a tube.

You can use a little & then toss the rest in the fridge. No more wasted opened tomato paste cans!

I bought this at my local Williams-Sonoma. It’s the good stuff. Made from San Marzano tomatoes. Yum!

Dice up the carrots, onions, and garlic.

 

 

Saute until the onions start to caramelize.

 

Add in the frozen spinach & some tomato paste….

 

Throw in the beans…

 

the browned meatballs & spices…

 

the diced tomatoes…

 

and the beef stock.

 

Simmer for a good 45 minutes or so, stirring occasionally.

 

Serve topped with some grated parmesan.

 

Veggies, meatballs, beans… a perfect comforting meal!

Recipe:          Click here for printable recipe

Ingredients

        For the Meatballs:

• ½ lb. Ground Beef
• 1 Whole Egg
• ¼ Cup Parmesan Cheese, grated
• the Zest of 1 Whole Lemon
• 3 Tablespoons Flat Leaf Parsley, chopped
• 3 Whole Basil Leaves, chopped
• 3 Cloves Garlic, minced
• 3 Tablespoons Bread Crumbs
• 1 Tablespoon Extra Virgin Olive Oil, for pan frying

Instructions:

Combine all ingredients except oil into a mixing bowl. Combine well. Roll into small sized meatballs. Add olive oil to a pot over medium-high heat. Add in meatballs, working in batches if necessary, browning the meatballs on all sides. Transfer browned meatballs to a paper-towel lined plate. Drain excess fat from pan.

For the Soup:

• 1 Tablespoon Extra Virgin Olive Oil
• 3 Whole Carrots, diced
• ½ Large Onion, diced
• 2 Cloves Garlic, minced
• 1½ Cups Frozen Whole Spinach Leaves
• 1 Tablespoon Tomato Paste
• 1 Can (12 oz.) Great Northern Beans, drained and rinsed
• 1 Can (12 oz.) Light Red Kidney Beans, drained and rinsed
• Meatballs (ingredients, above)
• 1½ Teaspoons Dried Chopped Thyme leaves
• 1 Teaspoon Ground Oregano
• 2 Teaspoons Freshly Ground Black Pepper
• 1 Teaspoon Crushed Red Pepper
• 1 Can (12 oz.) Diced Tomatoes, juice and all
• 1 Carton (about 4 cups) Beef Stock
• Parmesan Cheese, grated, for garnish

Instructions:

Add the olive oil, carrots, onion, & garlic in the pot over medium-high heat. Saute until the onions start to caramelize. Add in the rest of the ingredients, except the cheese, and simmer over low heat for 45 minutes. Serve piping hot in bowls topped with grated parmesan.

Click here for printable recipe