Meatball minestrone

Meatball minestrone
  • 15

    min prep time
  • 40

    min cook time
  • 6



  • 1 tbsp Stefano extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • 1 cup butternut squash, cubed
  • 3 cups swiss chard, chopped
  • 400ml chickpeas, drained and rinsed
  • 900ml container of low sodium chicken stock, or homemade
  • 300ml (1/2 a jar) Stefano Tomato Basil sauce
  • 450gr Stefano meatballs (classic or pesto)
  • Grated pecorino to garnish
  • Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat.
  2.  Add onion and garlic and sauté for 3 minutes until translucent and soft.
  3. Add carrots and celery and cook for an additional 3-5 minutes.  Season with salt and pepper to taste.
  4. Add swiss chard and butternut squash and cook for an additional 3 minutes until it wilted.
  5.  Add chick peas, chicken stock and tomato basil sauce and stir until well combined.  Season with salt and pepper to taste. 
  6. Bring the soup to a simmer over medium heat and cover with a lid. 
  7. Meanwhile, cut each meatball into 4 pieces and shape each piece into a little ball.  Transfer the meatballs to a parchment lined sheet pan and cook in the oven under broil for approximately 2 minutes, turning once halfway through.
  8. Add meatballs to the soup and simmer for 30 minutes until the swiss chard is tender.  
  9. Ladle soup into bowls and top with pecorino cheese, if desired. 

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