Lunch: Mini Meatball Minestrone

Recipe by Amanda Haas Don't take this soup lightly. Packed with mini meatballs, lettuce, tomatoes and chickpeas this hearty bowl of soup will not dissapoint your taste buds.

This recipe includes superfoods such as:

Basil

Health benefits of Mini Meatball Minestrone

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tablespoon olive oil
2 cups diced onion
3/4 cup (1/2-inch) sliced carrot
3/4 cup (1/2-inch) sliced celery
3/4 cup (1/2-inch) cubed parsnip
2 garlic cloves, minced
3 cups chopped Swiss chard
1 cup dry red wine
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (32-ounce) container lower-sodium beef broth
1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano

Instructions

To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.
Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired.
Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.
Kids Can Help: With clean hands, kids can help make the meatballs.

Share Mini Meatball Minestrone