Spinach Meatball Minestrone
Hearty comfort food, great with a good crusty roll or garlic bread ... bonus points if you have the ability to get your hands on a good San Francisco Sourdough. For the remainder of the kidney beans and part of the ground protein, try this Tostada.
Equipment
Ingredients
Meatballs --- If this mixture is stubborn to stick together, add another tbsp of bread crumbs and/or an egg
- 5 oz spinach ground fine in a food processor or 1/2 10oz pkg of frozen spinach, squeezed out
- ¼ lb ground beef or any protein you'd like
- 1 tbsp bread crumbs
- ⅛ tsp salt
- pinch pepper
- ½ onion fine dice
- 2 tbsp butter
Soup
- 1 cup beef broth
- ½ cup stewed tomatoes
- ½ cup kidney beans
- ⅛ tsp oregano
- ⅛ tsp basil
- ⅛ cup carrot
- ⅛ cup celery
- ¼ cup elbow macaroni
- grated parmesan cheese
Instructions
- Mix all meatball ingredients except butter and form into small 1-inch meatballs
- Melt butter over medium heat and fry meatballs until browned
- Remove from pot as they brown and set aside
- Add beef broth and tomatoes and their juice, breaking them up plus beans and their juice to pot along with oregano, basil, carrot, celery and meatballs. Cover and bring to a boil over high heat
- Reduce heat and cook over medium heat until veggies are tender and meatballs cooked through, about 15 minutes ~ skim off any fat
- Stir in macaroni, cover and cook until pasta is tender ~ about 10 minutes
- Serve with parmesan
Video
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