Recipes

Meatball minestrone

Jun 01 07:13am

Prep Time	Cook Time
30 minutes	20 minutes

Ingredients

2 teaspoons olive oil
1 onion, chopped
1 clove garlic, crushed
2 bacon rashers, chopped
1 large carrot, peeled and finely chopped
1 stick celery, finely sliced
420g can condensed tomato soup
1 litre (4 cups) beef stock
2 cups water
1 cup small pasta shells
1 cup frozen peas and corn
Chopped parsley and shaved parmesan, to garnish
Garlic bread, to serve
MEATBALLS
500g beef mince
1/4 cup packaged seasoning mix
2 teaspoons Tuscan seasoning

Method

To make meatballs, place all ingredients in a bowl. Using your hand, mix well. Roll 2 teaspoons of mixture into balls. (Makes about 40 meatballs)
Heat oil in a large non-stick saucepan. Add meatballs, in two batches. Cook, turning, until browned. Remove from pan.
Add onion, garlic and bacon to same pan. Cook, stirring occasionally, over a low heat, for about 5 minutes or until onion is soft. Add carrot, celery, undiluted soup, stock and water. Bring to boil. Add pasta. Reduce heat and gently boil, uncovered, for 15 minutes.
Add frozen vegetables and meatballs to minestrone. Return to boil, then simmer, uncovered, for a further 10 minutes or until meatballs are cooked through.
Garnish minestrone with parmesan. Serve with garlic bread.
Tips. Soup can be made up to three days ahead. Keep, covered, in refrigerator. Or freeze soup for up to 2 months. Thaw in refrigerator. Add a little water, if soup is too thick when reheating.

By New Idea Food Director Barbara Northwood

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