Meatball Minestrone Soup is a comforting meal for the winter full of fresh vegetables! The meatballs replace beans or pasta used in a traditional variation of minestrone soup for a grain-free, Paleo, and Whole30 version. Topped with fresh herbs for more flavor!
I am on an absolute soup kick these past few weeks! Winter is my favorite time of year because I’m a total creature of comfort. Plus, soup is one of my favorite things things in the world to eat. It’s currently 23 degrees outside (and that’s below zero degrees celsius for my international friends), in other words, FREEZING!!!
So yes, all I want to do is stuff my face with soup. Breakfast, lunch, dinner, snacks, dessert……(kidding on the dessert part).
So yes, as a family, we’ve been noshing on soup the entire month of December. I like to think it helps to balance out all the cookies and chocolate.
So as I fill my belly with all these Christmas treats (P.S., have you tried my favorite Paleo Peppermint Frosted Brownies), I was dreaming up a way to make a vegetable soup the whole family would love. Since the husband doesn’t eat beans, and is a big fan of meatballs, I knew this would be a perfect soup!
I used traditional minestrone vegetables such as carrots, celery, zucchini, and diced tomatoes, but you can also adapt to your own tastes. Butternut squash would be delicious in this soup! Don’t skimp on the fresh herbs! You can also top with parmesan cheese as an optional topping.
Minestrone Meatball Soup
For the Meatballs
- 1 lb ground beef or turkey
- 8 oz pork or turkey sausage*
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
For the Soup
- 2 tbsp olive oil or avocado oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 1 medium zucchini diced
- 1 14 oz can of diced tomatoes
- 2 tbsp red wine vinegar
- 5 cups chicken broth
- 1 tsp salt + more to taste
- 1/4 cup fresh basil chopped
For the Meatballs:
Heat oven to a broil. In a medium sized bowl, mix together meat with spices. Roll into 1.5 inch balls, and place on a baking sheet. Broil for 5-6 minutes (just enough to get them browned on the outside, they can cook more later). Remove from oven and set aside.
For the Soup:
In a large stock pot, heat your pan to medium-medium high heat. Once hot, add diced onion. Cook for 3-4 minutes.
Now add garlic, celery, zucchini, and carrots. Cook for another 2-3 minutes, then add tomatoes, broth, and vinegar. Bring to a boil, then add meatballs to soup.
Reduce heat to a simmer, let cook uncovered for about 20 minutes. Season with salt.
Top with fresh basil to serve and parmesan cheese (optional)