Mini Meatball Minestrone

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese (or a mix of parmesan and romano)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1/2 teaspoon garlic powder
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 5 garlic cloves, minced
• 3 cups chicken stock
• 2 cups tomato juice or 2 cups vegetable juice
• 2 cups green beans, cut into 1-inch pieces
• 3 carrots, sliced
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 (4 ounce) can mushrooms
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fresh basil (or 1 tsp. dried)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup uncooked small shell pasta, such as elbows

Recipe

• 1 to prepare the meatballs:
• 2 preheat oven to 350.
• 3 in a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
• 4 place on a cookie sheet and bake 15 minutes or until brown.
• 5 to prepare soup (while meatballs are cooking):.
• 6 heat oil in a large stockpot. saute the onions until softened and lightly brown, about 4 minutes.
• 7 add garlic and saute 2 minutes longer.
• 8 add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
• 9 bring to a boil over medium high heat. reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
• 10 add meatballs.
• 11 add pasta, cover pot, and cook about 10 minutes longer.