This Italian Grandma’s Minestrone Soup is a delightful blend of traditional Italian flavors, offering a comforting and hearty meal. The soup is a vibrant mix of vegetables, meatballs, and aromatic herbs, making it both nutritious and flavorful. The use of parmesan cheese and tomato paste adds a rich umami depth, while the option to include white wine provides a subtle complexity. This versatile soup can be customized with your choice of vegetables, pasta, and protein, making it a perfect dish for any season. Whether enjoyed as a cozy winter meal or a light summer dish, this minestrone is sure to become a staple in your kitchen. The one-pot nature of this recipe ensures minimal cleanup, making it ideal for batch cooking and meal prep. With its savory broth and wholesome ingredients, this classic Italian soup is the epitome of comfort food. Enjoy the taste of Italy with every spoonful, and feel free to make it your own by adding your favorite twists and turns.
- Prepare the vegetables by peeling and roughly dicing the onions, carrots, and celery. Dice the red pepper and tomato separately.
- Slice and mince the fresh parsley, set aside.
- Beat the eggs in a small bowl and set aside.
- Add the ground meat to a bowl, break it up, and roll into even-sized balls. Set aside.
- Heat olive oil in a large pan over medium-high heat. Pan-fry the meatballs until golden brown, then remove from the pan.
- Add celery, onion, carrot, and red bell peppers to the pan. Cook for a few minutes, then add thyme and bay leaves.
- Return the meatballs to the pot and stir gently.
- Add white wine (if using), half the parsley, and tomato paste. Cook for about 10 minutes.
- Add fresh peas and pour in the beaten eggs.
- Add water and pasta, season with salt and black pepper, and cover the pot to cook the pasta al dente.
- Add the tomato one minute before the pasta is done.
- Turn down the heat, add spinach and remaining parsley, then stir in butter and Parmesan cheese.
- 150 grams short pasta
- 2 glasses of white wine (optional)
- 1 big glass of water (3 to 4 big glasses if not using wine)
- 1 onion
- 2 carrots
- 2 celery stalks with leaves
- 1 red bell pepper
- 1 tomato
- 0.5 cup fresh peas
- A handful of parsley
- A handful of spinach
- 2 eggs
- 250 grams minced pork meat (or chicken or beef)
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig of thyme
- 1-2 tablespoons butter
- 4 tablespoons grated Parmigiano cheese
- A good drizzle of olive oil
- Black pepper and salt to taste
