Meatball Minestrone Soup
Description
Filled with vegetables and homemade beef meatballs, this minestrone soup will become a family favorite on cold weeknights.
Ingredients
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1/3 cup milk
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1/3 cup bread crumbs
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1 1/2 teaspoons Worcestershire sauce
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1/2 teaspoon salt
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1 1/2 pounds ground beef
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4 cups beef broth
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1 (28 ounce) can whole peeled tomatoes
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1 (12 ounce) can corn, drained
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2 cups chopped celery
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2 cups shredded cabbage
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1 medium onion, chopped
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1 small zucchini, chopped
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1/2 cup dry red wine
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1 tablespoon dried parsley
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1 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon garlic powder
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salt and ground black pepper to taste
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1 cup broken spaghetti
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.