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Green Vegetable Minestrone with Lime/Arugula Meatballs

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 9 2-cup servings
Calories: 125kcal
Nature's bounty in every shade of green is combined into a hearty soup.
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Equipment

  • large soup pot

Ingredients

  • 16 oz lean ground beef
  • 3 large garlic cloves
  • 2 oz arugula leaves
  • 3 Tbsp lime juice
  • 3 medium lime zest
  • 2 tsp coarsely ground pepper
  • 1 Tbsp olive oil
  • 1 cup broccoli florets and stems
  • 1 cup zucchini
  • 1 cup green beans
  • 1 cup asparagus
  • 2 medium scallions
  • 8 Tbsp Parmesan cheese
  • 12 cups no-sodium vegetable broth

Instructions

  • Combine beef, lime zest, 2 crushed garlic cloves, and chopped arugula in a large bowl. Mix well until well combined. Roll into approximately 50 one-inch meatballs.
  • Chop all vegetables into bite sized pieces.
  • Pour olive oil in a large dutch oven or soup pot. Add remaining garlic clove and sauté, stirring well, for 1 minute. Add broccoli and stir for another minute. Add beans, stir for 1 minute. Add asparagus and zucchini, and stir for one minute.
  • Add leeks, vegetable broth and lime juice, and turn heat to high.
  • Place meatballs on a sheet pan in the oven at 375º for 15 minutes if using a convection oven, or 20 minutes if using conventional oven.
  • When the soup reaches a boil, turn down to a simmer, place lid on, and simmer for 20 minutes.
  • Meatballs and soup will be ready at approximately the same time. Place two cups of soup in a wide bowl and add 5-6 meatballs. Garnish with sliced scallions and grated Parmesan cheese.

Nutrition

Serving: 2cups | Calories: 125kcal | Carbohydrates: 6g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 130mg | Potassium: 367mg | Fiber: 2g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 2mg