Vegetable Soup Recipe ∼ Meatball Minestrone Soup

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

• ⅓ cup milk
• ⅓ cup bread crumbs
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon salt
• 1 ½ pounds ground beef
• 4 cups beef broth
• 1 (28 ounce) can whole peeled tomatoes
• 1 (12 ounce) can corn, drained
• 2 cups chopped celery
• 2 cups shredded cabbage
• 1 medium onion, chopped
• 1 small zucchini, chopped
• ½ cup dry red wine
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• ¼ teaspoon dried basil
• ⅓ teaspoon garlic powder
• salt and ground black pepper to taste
• 1 cup broken spaghetti

Cooking Directions

1. Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
2. 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.
3. 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.

Nutrition Facts

• calories342.2
• carbohydrateContent30 g
• cholesterolContent53 mg
• fatContent14.8 g
• fiberContent3.8 g
• proteinContent20.8 g
• saturatedFatContent5.7 g
• sodiumContent954.4 mg
• sugarContent6.8 g