Green Vegetable Minestrone with Lime/Arugula Meatballs
Servings: 9 2-cup servings
Nature's bounty in every shade of green is combined into a hearty soup.
- 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
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.
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