Meatball Minestrone Soup

It's National Meatball Day, and I'm super excited to share this quick and easy soup with you.  It has a few pre-made components so it goes together in about 30 minutes, making it the perfect weeknight meal.  You could certainly make the meatballs yourself if you wanted, or if you had some leftover meatballs in your freezer even better.  I took the shortcut route and bought a bag of ready-made Italian meatballs, but I did take a little extra time and make some homemade croutons.  That really gave the soup the homemade touch.  I also added a Parmesan rind since I happened to have one in the fridge.  If you use authentic Parmigiano Reggiano, then be sure and save the protective outer rind.  It has the rich, nutty flavor of the Parmesan cheese, and when added to a soup or sauce will instantly kick up the flavor.  It is edible, but I usually remove it before serving (although when simmering away for a long time in sauces it can just melt away.) If you don't have a Parmesan rind lying around, just be sure to garnish your soup with a generous helping of Parmesan cheese for the extra flavor. This soup is also a terrific way to use up other little leftovers like carrot, zucchini, beans, mushrooms and pasta.  Make everyday National Meatball Day and enjoy a bowl of this hearty soup!

Delightful homemade flavor, ready in about 30 minutes.

Hearty and full of Italian flavor from the meatballs,
stewed tomatoes and seasonings.

Use a Parmesan rind to flavor your soup if you have one.
If not, be sure and garnish with a generous helping
of freshly grated Parmesan cheese.

Serve with homemade croutons or garlic bread to
round out the meal.  To make the croutons,
I used about half a loaf of stale French bread, cubed.
I tossed the cubes with a mixture of 1/2 cup melted butter
and 1/4 cup olive oil, mixed with 1 teaspoon granulated garlic and  1/2 teaspoon fine sea salt.  Then I spread them on a parchment-lined baking sheet in a 375 degree F oven for about 15 minutes. Watch carefully so they don't burn.
Mr. Devilish Dish LOVED them!

Happy National Meatball Day!
Enjoy a bowl of Meatball Minestrone Soup to celebrate.

Meatball Minestrone Soup
1 (14 ounce) package Italian-style meatballs
6 cups chicken stock
2 (14.5 ounce) cans Italian-style stewed tomatoes, crushed with juice
1 large carrot, diced
1 zucchini, peeled and diced
1 (14.5 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon Italian seasoning
1 Parmesan rind (optional)
8 ounces small pasta cooked and drained (I used Gluten Free Penne because that is what I had on hand, small macaroni or shells work really well too)

Thaw meatballs.  In a large soup pot or Dutch oven over medium heat, add the chicken stock, along with tomatoes, carrot, zucchini, beans, mushrooms and Italian seasoning.  Add the Parmesan rind if you have one and carefully add that thawed meatballs.  Bring to a boil, then lower heat and simmer 30 minutes.  While the soup is simmering boil your pasta until al dente and drain.  Add it to the soup when the 30 minutes is up.  Let the pasta heat in the soup about 5 minutes.  Remove the Parmesan rind if you've used one and taste the soup and adjust the seasoning with salt if necessary.  Serve with garlic bread or homemade croutons.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 35 minutes