Homemade Meat Balls & Meatball Minestrone Soup

Here we have the best recipe for homemade meatballs, and then, use those for your homemade Meatball Minestrone Soup.

The Best Homemade Meatballs


Makes 100 meatballs
Hands-on time: 40 minutes
Total time: 65 minutes

A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor. On busy evenings, make-ahead meatballs are a great base for quick and easy dinners like the Meatball Minestrone Soup below or just add to your own spaghetti.

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 pound ground pork
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 cup finely grated Parmesan
  • 3 large eggs, beaten
  • 2 tablespoons dried Italian herb seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup fine or panko bread crumbs
  1. Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.
  2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
  3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.Eat ’em right away: Toss warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw.Freeze ’em for later: Arrange cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplock freezer bags and store them for up to three months.



Meatball Minestrone

Serves 6
Hands-on time: 15 minutes
Total time: 40 minutes

On busy evenings, use make-ahead the meatballs above as the base for this quick and easy, flavor-rich soup.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, thinly sliced
  • 4 cups chicken broth
  • 14-1/2-ounce can diced tomatoes in their juice
  • 15-1/2-ounce can beans, rinsed and drained
  • 2 teaspoons Italian seasoning
  • 1 cup orzo pasta
  • 2 cups homemade meatballs
  • Grated Parmesan
  1. In a large pot, warm the olive oil over medium-high heat, then sauté the onion and garlic until softened, about 2 minutes.
  2. Add the carrots, chicken broth, diced tomatoes in their juice, beans, Italian seasoning, and pasta. Bring the soup to a boil.
  3. Reduce the heat and add the meatballs. Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender. Serve topped with grated Parmesan.


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