This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup.
Ingredients
- milk: 0.33333 cup
- bread crumbs: 0.33333 cup
- ½ teaspoons Worcestershire sauce: 1 piece
- salt: 0.5 tsp
- ½ pounds ground beef: 1 piece
- beef broth: 4 cups
- whole peeled tomatoes: 1 can (28 ounce can)
- corn: 1 can (12 ounce can, drained)
- celery: 2 cups (chopped)
- cabbage: 2 cups (shredded)
- medium onion: 1 piece (chopped)
- zucchini: 1 piece (chopped)
- dry red wine: 0.5 cup
- parsley: 1 Tbsp (dried)
- oregano: 1 tsp (dried)
- basil: 0.25 tsp (dried)
- garlic powder: 0.125 tsp
- salt and ground black pepper: (to taste)
- broken spaghetti: 1 cup
Metric Conversion
Stages of cooking
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Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
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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.
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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.
