Minestrone Soup with Pesto Meatballs - Kraft Recipes Top
Comida Kraft
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Minestrone Soup with Pesto Meatballs

Prep Time
Total Time

8 servings

You know how much they like minestrone soup? They'll like it even more when you serve it up with these pesto meatballs!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix meat, bread crumbs. egg and 3 Tbsp. pesto sauce just until blended. Shape into 24 (1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until done (160ºF).
  • Meanwhile, cook macaroni as directed on package, omitting salt. While macaroni is cooking, combine pasta sauce, water and bouillon in large saucepan. Add vegetables and chickpeas; stir. Bring to boil, stirring frequently.
  • Drain macaroni. Add to pasta sauce mixture along with the meatballs and remaining pesto sauce; mix well. Cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.

Special Equipment Needed


Prepare using 1 rinsed 15.5-oz. can cannellini beans.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 260
Total fat 9g
Saturated fat 2g
Cholesterol 40mg
Sodium 840mg
Carbohydrate 33g
Dietary fiber 5g
Sugars 7g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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