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  2. Tuscan Beef Meatball and White Bean Soup

Tuscan Beef Meatball and White Bean Soup

Enjoy this hearty Tuscan-style Ground Beef meatball soup chock-full of vegetables, beans and grains.

  • 40
    min
  • 8
    SERVINGS
  • 430
    Cal
  • 32 g
    Protein

Ingredients:

Meatballs:
  • 1 pound Ground Beef (80% lean or leaner)
  • 1/2 cup minced onion
  • 1/3 cup seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
Soup:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 tablespoons minced garlic
  • 8 cups beef broth
  • 1 Parmesan cheese rind (3 to 4 inches)
  • 2 small sprigs fresh rosemary
  • 2 small sprigs fresh thyme
  • 1 cup dry farro
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 2 cups fresh chopped kale, ribs removed
Serving Suggestion:
  • 1/2 French baguette, cut into 16 slices, 1/4 inch thick
  • 1/3 cup finely grated Parmesan cheese, addtional for garnish

Cooking:

  1. Combine all Meatball ingredients in a large bowl; mixing lightly but thoroughly. Roll beef mixture into 48 small meatballs, about 1/2 ounce each. Cover and refrigerate.

  2. Preheat oven to 350°F. Place baguette slices on shallow-rimmed baking sheet. Sprinkle slices with Parmesan cheese. Bake 8 to 9 minutes until cheese is melted and begins to brown. Set aside to cool.

  3. Heat oil in 5-quart stockpot over medium heat until hot. Add onion, carrots and garlic; cook 5 minutes or until vegetables are soft. Add broth, rind, rosemary and thyme and bring to a boil. Gently add prepared meatballs, farro and beans to stockpot. Reduce heat to simmer; cook 20 to 25 minutes or until farro is soft and meatballs are cooked through, stirring occasionally. Remove herb sprigs and rind. Skim fat, if desired. Stir in kale and cook 5 minutes. Season with salt and pepper, as desired. Serve with Parmesan baguette slices and additional Parmesan cheese, as desired.

431 CALORIES

0 % *

3.5g SAT FAT

0 % DV **

32.1g PROTEIN

0 % DV

5.4 mg IRON

0 % DV

4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1-2/3 cups: 431 Calories; 86.4 Calories from fat; 9.6g Total Fat (3.5 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 71 mg Cholesterol; 1732 mg Sodium; 55 g Total Carbohydrate; 7.5 g Dietary Fiber; 32.1 g Protein; 194 mg Calcium; 5.4 mg Iron; 498 mg Potassium; 0.4 mg Riboflavin; 6.9 mg NE Niacin; 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 251 mg Phosphorus; 4 mg Zinc; 25.9 mcg Selenium; 79.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, and Choline.

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