½cupbread crumbs - Italian-flavored and gluten-free
¼cuppecorino romano cheese - grated
1dashsalt
1dashground black pepper
½teaspoongarlic powder - ground
1teaspoondried parsley
3tablespoonscanola oil
Minestrone Ingredients
1largeonion - chopped
3mediumcarrots - peeled and sliced in half lengthwise, then sliced into ½ slices
3stalkscelery - chopped
1mediumzucchini - sliced half lengthwise, then cut as carrots were, in ½ in slices
1largepotato - peeled, then sliced into cubes of about ¾ inch
3clovesgarlic - minced
1cancannellini beans - drained and rinsed
32ounceschicken stock (chicken broth or chicken bouillon) - gluten-free
3cupswater
1cantomato - crushed or diced
8ouncespasta - gluten-free
1dashsalt
1dashground black pepper
1dashdried parsley - flakes
2tablespoonsbasil - minced
1dashnutmeg - ground
Instructions
First, mix the meatballs: soak the bread slices in the milk for a few minutes. While that’s soaking away, combine all of the other meatball ingredients. Then take the wet bread and break, smash with fingertips into “mushy” pieces. You don’t need the crusty ends, mostly, use the centres. Add to the mixture and combine.
Shape into really small balls, about 1 to 1 ½ inches in size. They’re sticky so perhaps wet fingers in a drop of water to shape.
In the large soup pot, place the canola oil and when hot, saute the meatballs as much as you can without burning. Using a spoon to turn them over is helpful.
Remove to a plate when all are golden.
In the same pot, leaving the oil and bits stuck to the bottom, place the onion and saute for about 4 minutes.
Add the garlic and stir until fragrant. Don’t allow it to burn.
Next, add the carrots, celery, and occasionally stir for about 5 minutes.
Add the zucchini next and then the potatoes. Stir in.
Add the broth, tomatoes and 3 cups of water.
Re-place the meatballs into the pot.
Add the spices and beans.
Cover and simmer for 30 minutes, being careful to stir frequently.
At this point, add the raw pasta and stir until al dente.