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Minnestrone Meatball Soup Recipe

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This recipe for Minnestrone Meatball Soup, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion chopped
8 beef bouillon cubes
16 cups of water
1 pound frozen mixed Italian vegetables
1 can red kidney beans ( I use cannellini beans)
1 can chick peas (I use pinto beans)
16 ounce bag of chopped spinach
8 ounces of ditalini noodles
2 pounds of ground beef
1 large can tomato paste
olive oil
Italian Seasoning
bread crumbs
2 eggs
curly parsley

Directions:
Directions:
Mix the ground beef with 2 eggs, salt, pepper, chopped parsley and bread crumbs (approx cup) Roll into balls and fry until brown. Place on dish and set aside.
Brown onion in oil in large pot. Add water bouillon cubes, seasonings and tomato paste. Mix. Add meatballs and cook for 30 minutes. Add vegetables and beans and cook for 15 minutes more.
Cook the ditalini pasta noodles separately. Add a little olive oil to prevent them from sticking together. Store separately. Add together when ready to serve.
Garnish soup with grated Pecorino Romano Cheese.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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