Minestrone With Meatballs |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is just a real homely meal that is tasty and filling - you can add some pasta to this to bulk it up a bit or even some quartered potato ( you may need extra stock if you add pasta) - served with freshly baked Artisian bread only enhances the meal to perfection - Easy to prepare and cook - I love it! Read more ! Ingredients:
400g lean beef mince |
35g (1/2 cup) fresh breadcrumbs |
1 brown onion, halved, finely chopped |
2 garlic cloves, crushed |
salt & freshly ground black pepper |
1 tbs olive oil |
1 celery stick, trimmed, finely chopped ( i hate celery so i leave this out |
1 carrot, peeled, finely chopped |
1 x 400g can chopped tomatoes (sometimes i use 2 x 400g cans) |
500ml (2 cups) beef stock (more if adding pasta) |
2 tbs coarsely chopped fresh continental parsley |
1 gram = 0.035 ounces 1 ounce = 28.35 grams |
Directions:
1. Combine the mince, breadcrumbs, half the onion and half the garlic in a medium bowl. Season with salt and pepper. Roll 1 tablespoonful of the mince mixture into a ball and place on a plate. Repeat with the remaining mince mixture.
2. Heat half the oil in a large frying pan over high heat.
3. Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over.
4. Remove from heat.
5. Meanwhile: heat the remaining oil in a saucepan over medium heat. Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens.
6. Add the tomato and stock, and bring to the boil.
7. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tender.
8. Add the meatballs and simmer, uncovered, for 3 minutes or until heated through.
9. Remove from heat. Taste and season with salt and pepper.
10. Sprinkle with parsley.
11. Ladle soup among serving bowls and serve immediately :-)
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