Quick Meatball Minestrone

Russ Myers


Ladle up this robust soup after a fall afternoon outing. Serve a crusty loaf of Italian bread alongside, or sprinkle buttered bread slices with grated Parmesan and toast under the broiler.

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6 / 8 servings


20 Min


40 Min


Stove Top


24 Freezer Meatballs*
15 oz Can Great northern beans (or navy beans)
1 Tbs Instant beef bouillon granules
1 Tbs Minced dried onion
1 tsp Dried basil (crushed)
1 lg Bay leaf
4 C Water
1/2 Of a 7 oz pkg spaghetti (broken into 2 inch lengths)
16 oz Can tomatoes (cut up)
16 oz Can mixed vegetables (drained), or one 10oz pkg frozen mixed vegetables, thawed
1 tsp Sugar
Grated Parmesan cheese

Directions Step-By-Step

In a 4 quart Dutch oven, combine Freezer Meatballs*, undrained beans, bouillon granules, onion, basil, bay leaf and water. Bring to boiling. Add spaghetti. Cover; simmer about 20 minutes or until meatballs are heated through. Stir in undrained tomatoes, the mixed vegetables, and sugar. Heat through. Remove bay leaf. Ladle into bowls. Sprinkle individual servings with Parmesan cheese.*Freezer Meatballs recipe located in this program

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom