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Ground Beef Meatball Minestrone Soup

This hearty Ground Beef Meatball Minestrone Soup is a comforting dish filled with flavorful meatballs, seasonal vegetables, and wholesome pasta. Perfect for a cozy dinner, it’s a complete meal in a bowl!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 mixing bowl
  • 1 baking sheet (optional, for searing meatballs)
  • 1 wooden spoon or spatula
  • 6 serving bowls
  • 1 ladle

Ingredients
  

  • 1 pound ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 14.5-ounce can diced tomatoes, with juice
  • 6 cups beef or vegetable broth
  • 1 cup small pasta (e.g., ditalini or elbows)
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • fresh parsley or basil, for garnish (optional)

Instructions
 

  • In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and brown them on all sides for about 5 minutes. Once browned, remove the meatballs from the pot and set them aside.
  • In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
  • Add the minced garlic and diced zucchini, cooking for another 2 minutes until fragrant.
  • Stir in the canned tomatoes and broth, and bring the mixture to a simmer. Return the meatballs to the pot.
  • Add the small pasta and kidney beans to the soup. Cook for an additional 10-12 minutes, or until the pasta is al dente.
  • Season the soup with dried basil, salt, and pepper to taste. Let it simmer for a few more minutes to allow the flavors to meld.
  • Serve hot, garnished with fresh parsley or basil if desired, and enjoy!

Notes

Feel free to add other vegetables such as green beans, spinach, or bell peppers based on your preference.
For a spicier kick, add red pepper flakes when sautéing the vegetables.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.