MEATBALL MINESTRONE SOUP RECIPES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with aluminum foil.
• In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.
• Make the meatballs by shaping heaping 1 tablespoonof the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.
• Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.
• Select Sauté (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta. Sauté, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.
• Add the zucchini, yellow squash, and carrots to the pot. Sauté for 3 additional minutes.
• Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.
• Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High and set the cook time for 5 minutes.
• When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
• Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.

Steps:

• Spray dutch oven with nonstick cooking spray.
• Heat over medium-high heat until hot.
• Add onions, celery, and garlic; cook and stir until crisp-tender.
• Stir in remaining ingredients except rotini and meatballs.
• Bring to a boil; reduce heat.
• Cover; simmer 30 minutes.
• Stir in rotini and meatballs.
• Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender.
• If desired, serve with Parmesan cheese.