Minestrone: Have a Ball with Meatballs!

Minestrone:  Have a Ball with Meatballs!

I did not grow up eating Minestrone soup – my grandmother would have cut her eyes at anyone who even said that word in a suggestion that it would be a food that belonged on a farm.  But the roots of Minestrone go back way farther than even MY childhood!  The first recorded recipe for Minestrone dates back to the Roman Empire in 30 AD.  Many times this dish is referred to as “big soup.” Big soup is why it fits into the theme of this blog – feed many, or feed a few many times, use easily obtained ingredients, and keep it cheap.  

So, you might be asking how Minestrone differs from typical southern vegetable soup.  The differences are slight, but definite.  If you ever get to be in a blind taste-test of the two types of soup to win a big prize – DO IT!  You will win if you have ever eaten both soups.  Your taste buds will remember.  How are the soups the same?  Both tomato based, both chocked full of veggies, both good with cornbread.  The main similarity is that the COOK is in the drivers seat.  Like it?  Put it in.  Don’t like it; don’t put it in.  No recipe is the boss of us!! Stand firm on that.  

Also, another little qualm I have:  If meat is an option, I opt in.  SO, I have take a traditionally vegetarian pot of soup and added tiny meatballs.  Yep.  Now, it’s a meal.  Do not want to add meat, don’t add meat.  Interested in other options?  If so, you can add pancetta (very thinly sliced ham – can sub country ham diced small or even bacon).  

Let’s go ancient with this one and make it as modern as you like!  

Ingredients

1-2 diced onions

3-4 stalks diced celery

3-4 diced carrots

3 T butter

3-4 T olive oil

2-4 cans diced tomatoes 

1 can tomato sauce

1 can tomato juice or V-8 (like the 12 oz size) — can add more of this for those greedy noodles

2-3 cartons of vegetable or beef broth (more or less depending on how thick you like soup)

2 cans Northern beans (white beans) – use can use ANY type bean that suits your fancy 

3 T Italian seasonings (or some of all the components of Italian seasonings – basil, oregano …)

1 lb lean hamburger meat – add bread crumbs, salt, pepper, garlic, some ketchup, and a few splashes of milk (maybe 4T total) - make tiny meatballs 

1 box Ditalini pasta (Barilla makes it) — can sub any pasta like macaroni- I like theses because they are about 1/3 the size of a macaroni noodle. 

Salt to taste 

Pepper to taste

Cayenne pepper to taste 

Toss in something green at last minute – spinach, kale — I didn’t have any so we are sans green this go round.  

How to:  

1.     Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, and salt. Let cook for 8-10 minutes until tender, stirring occasionally.

2.     Add the diced tomatoes, beans, tomato sauce, vegetable/beef broth, Italian seasonings,  salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.

3.     Add dried noodles of choice. Let cook the noodles are done. About 10 minutes, depending on what size pasta you use. 

4.     While the pasta is cooking, make the meatballs and cook them in a black skillet.  See picture – meat gets its flavor from “color” – brown meat tastes better.  Brown those little buggers — about as big around as a nickel.  

5.     Ladle the browned meatballs into the soup mixture.  Let it settle in and get happy.

6.     Noodles will soak up the broth so you will probably want to add additional water or broth before serving or when reheating leftovers. 

7.     You can just throw the washed spinach in as is. Do not put it in too early – slimy spinach is a rookie move.  

Better next day.  Way better when you pray over it and share it.  An ancient concoction of goodness – timeless and just in time!  Leave a comment if you try this one.