Mini Sausage Meatball Minestra

(from castro15’s recipe box)

Categories: Soup


  • 1 1/4 lbs. bulk sweet Italian sausage
  • 3 tbsp. olive oil
  • 1 onion, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 large heads escarole, trimmed, washed and chopped
  • Salt and pepper
  • Freshly grated nutmeg
  • 15 oz. can cannellini beans, drained
  • 2 quarts chicken stock
  • 2 cups short cut pasta, such as mini penne or ditalini
  • Grated Pecorino Romano
  • Crusty bread


  1. Heat 1 tbsp. of the olive oil in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 1 tbsp. olive oil in a large pot over medium heat. Saute the onions and garlic for 5 minutes, then wilt in the escarole and season with salt and pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.

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