Hearty Minestrone Soup with Meatballs

Minestrone soup with meatballs, cannellini beans, wholemeal pasta,carrots, plum tomatoes and spinach, a hearty soup to warm you up on those chilli days. This is what l call comfort food with minimum effort and basic ingredients.

Close-up shot of a white bowl of minestrone soup with meatballs

I think it’s safe to say that Autumn is here, and with it, cooler and shorter days. Not a pretty sight this morning: rainy, windy, dark, gloomy. It has suddenly hit me that this is how most days are going to be from now on. Brrrr!!!

Never mind, there is always comfort food to cheer us up, right? And talking about comfort food, don’t you just love a bowl of hot minstrone soup with meantballs on such a cold weather? I definitely do.

This classic Italian Minestrone soup with meatballs is hearty, full of goodness and so soothing. And a great way of clearing up the fridge, anything goes in, so not to worry if you don’t have a certain ingredient, it will still be delicious, that’s for sure. A very colourful soup, isn’t it? It’s exactly like the colours of Autumn.

Overhead shot of a white bowl of minestrone soup with meatballs and a ladle

Meatballs are sheer goodness, in any dish, any season, and any occasion. Maybe spaghetti meatballs are the most popular dish around the word, but that does not mean that in other recipes they don’t work as well. The soup is filling enough not to need much food after. Just dessert probably, I mean, there’s always a bit of room left for dessert!!!

I would not worry much about the type of pasta that goes into this minestrone soup, any shapes are fine, although probably the small ones look nicer, as opposed to spaghetti, for example. I don’t like leaving soups in the fridge for too long, they don’t taste as nice when they are re-heated, so ideally make just enough for one meal to keep the flavours.

I am not sure whether freezing and they re-heated changes the taste slightly like refrigerating does, I must stay I rarely freeze food, nowadays most of the food I freeze is small batches of bolognese, so have as a back-up plan in case I don’t have enough time to cook something else for little ones.  But this soup is definitely one of my favourite, and it’s worth giving it a go.

If you’ve liked my MINESTRONE SOUP WITH MEATBALLS or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Hearty meatball minestrone soup
Hearty Minestrone Soup with Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Hearty minestrone soup with meatballs, a family favourite that is so full of flavours and healthy.

Course: Appetizer
Cuisine: Italian
Servings: 4 people
Calories: 416 kcal
Author: Daniela Anderson
  • 250 g minced beef
  • 1/4 onion (finely chopped)
  • 1 egg
  • 1 tbsp milk
  • 1/2 tsp Italian herbs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs
  • 500 ml vegetable stock
  • 1 can plum tomatoes (400 g)
  • 1 can cannellini beans (400 g)
  • 1 large red onion
  • 5 garlic cloves
  • 1 large potato
  • 1 tbsp oil
  • 1/2 cup wholemeal pasta
  • 1 carrot
  • 1 cup baby spinach
  • 3 bay leaves
  • 1 tsp lemon juice
  • salt and pepper to taste
  • chopped parsley
  1. To make the meatballs, mix the minced beef with the egg, milk, quarter onion, breadcrumbs, Italian herbs, salt and pepper and shape into small(ish) balls. Depending on the size, you should get about 10-15 meatballs.

  2. Heat up the oil in a frying pan and add the meatballs, in batches if needed. Fry on both sides until cooked through, it should take 6-7 minutes on a medium heat.
  3. Remove from the pan and set aside.

  4. In a large pan, heat up the oil and add the red onion chopped finely and fry until transluscent.

  5. Add the carrots and garlic (also chopped finely) and stir for 1-2 minutes.
  6. The plum tomatoes can be added too, you can chop them up a bit if you don't want big chunks.
  7. Stir for a further 2 minutes, then add the vegetable stock, chopped potato, beans, pasta and bay leaves.
  8. Leave to cook on a medium heat until all vegetable are soft and the pasta is cooked through.
  9. Add the meatballs, spinach and herbs, lemon juice and season with salt and pepper to taste.
  10. Leave to cook for 2 more minutes, then turn off the heat.
  11. Garnish with freshly chopped parsley.
Recipe Notes
  • If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
  • The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition Facts
Hearty Minestrone Soup with Meatballs
Amount Per Serving
Calories 416 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 1048mg 44%
Potassium 587mg 17%
Total Carbohydrates 46g 15%
Dietary Fiber 8g 32%
Sugars 4g
Protein 22g 44%
Vitamin A 70.3%
Vitamin C 16.1%
Calcium 15.4%
Iron 37.1%
* Percent Daily Values are based on a 2000 calorie diet.


Enjoy! 🙂


Hearty meatball minestrone soup

Hearty meatball minestrone soup


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  • Reply
    October 17, 2016 at 3:30 pm

    Uh, YUUUUM. This looks SO good! I love that you added those meatballs too!

    • Reply
      Daniela Anderson
      October 17, 2016 at 5:35 pm

      Thank you! The meatballs bring even more flavour and make the soup really filling.

  • Reply
    Ann Marie
    November 6, 2016 at 1:46 pm

    Approximately how long do you think it will take for vegetables and pasta to soften on medium heat? I’m not a good judge!

    • Reply
      Daniela Anderson
      November 6, 2016 at 4:08 pm

      Hi Ann Marie,
      Thank you for your comment. 15 minutes should be long enough for the vegetables and pasta to soften.

  • Reply
    January 15, 2017 at 10:57 pm

    This soup was delicious! I had some left over meatballs I had made previously and froze so I used those and I did not have plum tomatoes but used a can of fire roasted garlic tomatoes. Thank you for the yummy recipe!

    • Reply
      Daniela Anderson
      January 16, 2017 at 1:35 am

      Thank you for your lovely comment, Alisha! I am very happy that you enjoyed the recipe! ?

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