Best 3 Mini Meatball Minestra Recipes

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Mini meatball minestra, a delicious and hearty Italian soup, is a comforting dish perfect for any occasion. This classic recipe is made with tiny meatballs simmered in a flavorful broth along with vegetables and pasta. The result is a savory and satisfying soup that is sure to please the whole family. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, mini meatball minestra is the perfect choice. You can adjust the ingredients to suit your taste, making it a versatile recipe that can be enjoyed by everyone.

Let's cook with our recipes!

MINI MEATBALL MINESTRA AND GRILLED PROVOLONE



Mini Meatball Minestra and Grilled Provolone image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1/4 pound pancetta, diced
1 medium-large onion, chopped
3 cloves garlic, grated or finely chopped
2 heads escarole, chopped
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 pound ground beef, pork and veal, meat loaf mix
1 large egg
2 handfuls bread crumbs
Splash milk
A handful grated Parmigiano-Reggiano, plus some to pass at table
1 teaspoon fennel seeds
1/2 teaspoon allspice
A handful fresh parsley leaves, finely chopped
1 cup mini penne or ditalini pasta
1 lemon, zested, for garnish

Steps:

  • In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
  • While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

MINI MEATBALL MINESTRA



Mini Meatball Minestra image

I saw this on 30 Minute Meals with Rachael Ray and it looked so delicious i looked for it here, but it couldn't be found. So I added it! :)

Provided by SarahBelle9475

Categories     < 30 Mins

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
1/4 lb pancetta, diced
1 medium-large onion, chopped
3 garlic cloves, finely chopped
2 heads escarole, chopped
salt & freshly ground black pepper
freshly grated nutmeg, to taste
1 (12 ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 lb ground beef, pork and veal, meat loaf mix
1 large egg
1/2-1 cup breadcrumbs
splash milk
1/2-1 cup grated parmigiano-reggiano cheese, plus some to pass at table
1 teaspoon fennel seed
1/2 teaspoon allspice
1/2 cup fresh parsley, finely chopped
1 cup mini penne
1 lemon, zested, for garnish

Steps:

  • In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
  • While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.
  • Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

MINI SAUSAGE MEATBALL MINESTRA



Mini Sausage Meatball Minestra image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 1/4 pounds bulk sweet Italian sausage
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads escarole, trimmed, washed, and chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta, such as mini penne or ditalini
Grated Pecorino Romano
Crusty bread

Steps:

  • Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
  • Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
  • Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and efficient while cooking.
  • Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store that specializes in fresh produce.
  • Brown the meatballs before adding them to the soup: This will help them stay moist and flavorful. You can brown the meatballs in a skillet over medium heat or in the oven at 400 degrees Fahrenheit for about 10 minutes.
  • Use a variety of vegetables in your soup: This will add flavor, color, and nutrients. Some good vegetables to use include carrots, celery, onions, potatoes, and spinach.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar to brighten the flavor.
  • Serve the soup hot: Minestra is best served hot, so make sure to reheat it before serving if you have made it ahead of time.

Conclusion:

Mini meatball minestra is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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