Meatball Minestrone
Pull together a simple last minute meal using staples from your pantry and freezer with this Meatball Minestrone recipe. Kidney beans, mixed vegetables and elbow macaroni round out this meatball laden soup with a yummy variety of tastes and textures.
Ingredients
- 6 cups Water
- 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
- 16 ounces Mixed Vegetables, Frozen
- 2 tablespoons Bouillon, Beef, Granules
- 1 ¼ cups dice Onion
- 1 whole Bay Leaf
- 1 teaspoon Basil, Dried
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 cup Elbows
- 24 individual Meatballs, Frozen
- 15 ounces Diced Tomatoes, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pot, combine all ingredients except noodles.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pot, combine water, beans, vegetables, bouillon, onion, bay leaf, basil, salt, and pepper.
- Bring to a boil.
- Add pasta.
- Reduce heat, cover and simmer 5 minutes
- Add meatballs and tomatoes; heat through.
- Discard bay leaf.
4 Comments
Join the discussionThis is on my menu for the week- hope it’s yummy!!!
I’m going to attempt to do this crock pot style, and with turkey meatballs instead. Fingers crossed!!
Oh, I think it will be just fine, but let us know.
I totally forgot to come back to tell you how it turned out!! AWESOME!! BOTH of my kids ate their entire dinner!! Easy in the crockpot for one of my long days!!