Meatball Minestrone Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 19To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 1354Calories: 321Protein: 27.3gFat: 11.7gSaturated Fat: 3.6gCarbohydrates: 20.7gCarbohydrates per 100g: 2.74gFibre: 9.8gSodium: 522mgPotassium: 1450mg Ingredients Meatballs 400g lean beef, chicken or turkey mince 1 small egg ¼ cup rolled oats, finely blitzed in a food processor (or almond meal for gluten free) 1 tablespoon chopped parsley 1 clove garlic, crushed Black pepper Soup 1 tablespoon olive oil 1 brown onion, diced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 200g mushrooms, chopped 2 cloves garlic, crushed 1 tablespoon tomato paste 400g can no-added-salt diced tomatoes 1L reduced-salt vegetable or chicken stock 1 × 400g can cannellini beans, drained and rinsed 2 cups baby spinach or silverbeet, shredded 1 teaspoon dried Italian herbs Method Combine meatball ingredients and roll into 20 small meatballs. Heat olive oil in a large pot. Cook onion, carrot and celery for 5 minutes. Add mushrooms, zucchini and garlic and cook for 2 minutes. Stir in tomato paste and Italian herbs. Add tomatoes and stock and bring to a simmer. Carefully add meatballs and simmer for 15 minutes. Add cannellini beans and cook for a further 10 minutes. Stir through spinach until wilted. Serve warm.
