Marie’s Homemade Minestrone Meatball Soup Recipe
My mother-in-law Marie deserves all the credit for this delicious minestrone soup recipe. It was her ingenious idea to throw mini meatballs into this soup. It's very hearty and loaded with veggies. I always make it like this now!
Where does minestrone soup come from?
Minestrone soup comes from Italy, and there’s no single, traditional recipe. It’s a thick, hearty soup that people like to make from whatever vegetables and other ingredients are in season, or whatever they have on hand. Once you master it, minestrone is a great way to use up those leftovers (and that’s how they do it in Italy)!
Is minestrone vegetarian, vegan, or made with meat?
Some minestrone recipes call for meat while others are vegetarian or even vegan—they’re all so good. I recommend that every home cook experiments with different variations until they find their personal favorites.
Back to Marie’s Homemade Minestrone Meatball Soup
Minestrone soup with meatballs is memorable, filling, and warming. In my minestrone recipe, tender homemade meatballs perfectly complement the nourishing flavors of fresh vegetables. By the time you add the beans and Italian herbs, you’ve got the perfect meal.
Should you use frozen or fresh vegetables in a minestrone?
Formally, I use a bag of frozen veggies in this recipe. But since it’s traditionally made to use up leftover vegetables, feel free to use any seasonal veggies and/or greens you might have tucked away in your fridge. Go ahead and throw in a little extra if you like. Minestrone is a great way to sneak in an extra serving of veggies.
Minestrone is the perfect soup for colder months or for brisk summer nights.
I usually start making this soup in the fall and I keep making it until springtime. It makes a great lunch, and it’s even more delicious the second day, when the flavors have had some time to blend together. This recipe freezes well, too. Best leftovers ever.
Pro tip: cook the pasta separately and drizzle it with olive oil to prevent it from sticking.
Always cook the pasta separately from the soup and add it right before serving. This way, your pasta won’t get overcooked. I also drizzle a bit of olive oil and stir it to prevent the pasta from sticking. If you prefer rice, you can add it in place of the pasta. Same principle: cook first, add before serving. Top each bowl off with pesto, and bravo! You’ve got minestrone!