The best way to upgrade classic minestrone? Add tiny meatballs. This meatball minestrone is full of flavor and deeply satisfying, with fire-roasted tomatoes, a savory Parmesan-infused broth and petite bow-tie pasta.
Time for a comforting soup hug.
This meatball minestrone follows the familiar, comforting elements of the classic: fire-roasted tomatoes, tender mini meatballs and plenty of Parmesan. It’s hearty and filling—exactly the kind of soup you’ll want to make for family, friends, or to have on hand for easy leftovers.
In this version I use creamy cannellini beans, tiny farfalline pasta and a Parmesan rind to deepen the broth’s savory richness.
A hunk of buttered sourdough on the side is mandatory—comfort food perfection.
I love a meatball in soup because it adds texture, extra savory flavor and satisfying heartiness. Browning the meatballs first leaves caramelized bits in the pan that boost the soup’s flavor, and the Parmesan rind takes the broth to another level.
Minestrone is wonderfully customizable, which makes it family friendly. The vegetables become tender as they cook, which is great if you prefer softer bites. I stick with classic minestrone vegetables—carrots, celery, onions and green beans—plus lots of garlic and fresh herbs like basil and parsley.
The base here is chicken stock and fire-roasted tomatoes, enriched by the Parmesan rind and creamy cannellini beans.
For the meatballs, lean ground beef or chicken both work well—use your preferred blend. The meatball mixture is simple but flavorful thanks to garlic, grated Parmesan, seasoned breadcrumbs and fresh herbs.
This soup can simmer for a long time if you like—the flavor only improves with time. Just wait to add the pasta (and green beans if you prefer them crisper) until the end so they don’t overcook.
Choose a small pasta—ditalini, orzo, or farfalline (mini bow ties)—so it blends evenly with the vegetables and doesn’t overwhelm the bowl.
The rich tomato base makes this minestrone savory and comforting without being creamy. It’s hearty enough to keep you full for hours and is perfect for a make-ahead lunch or an easy weeknight dinner.
Meatball Minestrone
Mini Meatball Minestrone
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Ingredients
meatballs
- 1 pound lean ground beef or chicken
- kosher salt and pepper
- 2 garlic cloves, minced
- ½ cup finely grated Parmesan
- ½ cup seasoned breadcrumbs
- ⅓ cup chopped fresh herbs, such as parsley, basil and chives
- 1 to 2 tablespoons olive oil
soup
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 1 tablespoon tomato paste
- 1 28-ounce can fire roasted diced tomatoes
- 1 14-ounce can cannellini beans, drained and rinsed
- 4 to 5 cups chicken stock
- 1 Parmesan rind
- 1 cup fresh green beans
- 1 cup farfalline pasta, or another small pasta
Instructions
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Place the ground beef in a large bowl. Season generously with salt and pepper. Add the minced garlic, grated Parmesan, seasoned breadcrumbs and chopped herbs. Mix gently until just combined.
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Roll the mixture into 1-inch meatballs.
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Heat the olive oil in a large stockpot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes per side, turning gently. Shake the pan so they brown evenly, then transfer the meatballs to a plate.
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If needed, add a drizzle of olive oil to the same pot. Add the diced onion, carrots, celery and minced garlic with a big pinch of salt and pepper. Stir in the basil, oregano, thyme and crushed red pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
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Stir in the tomato paste and cook for 3 to 4 minutes until it darkens and coats the vegetables.
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Add the fire-roasted diced tomatoes, cannellini beans, chicken stock and the Parmesan rind. Return the meatballs to the pot. Bring to a boil, then reduce to a simmer, cover and cook 15 to 20 minutes, or longer if you prefer—this can simmer covered for up to an hour.
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Remove the lid and add the green beans and pasta. Cook about 10 minutes more, until the pasta and green beans are tender.
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Taste and adjust seasoning with more salt and pepper if needed. Serve hot with extra grated Parmesan.
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Don’t forget extra Parmesan on top!