Recipes
Meatball minestrone
| 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.
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