» Beef Recipes » Minestrone with Meatballs

Minestrone with Meatballs

(Serves 4)

Ingredients

• 4 x 4 oz Lean ground beef (Females: 4 x 4 oz, Males: 4 x 7 oz)
• ½ Onion, finely chopped
• 2 Tablespoons of finely chopped flat leaf Italian parsley
• 1 Clove garlic, crushed
• 2 Teaspoons olive oil

Soup

• 2 Teaspoons of olive oil
• 1 Clove garlic, crushed
• ½ Onion, chopped
• 1 Stick of celery, chopped
• 1 Carrot, chopped
• 2 x 14 oz tins chopped tomatoes
• 1 Cup of beef stock
• ½ Cup basil, chopped

Method

1. To make meatballs, mix all meatball ingredients except oil in to a large bowl.
2. Roll tablespoonfuls of mixture in to balls and set aside. 
3.  Heat oil in a large frying pan over high heat. 
4.  Carefully add half the meatballs and cook, turning occasionally, for 8 – 10 minutes or until browned. 
5.  Remove from the pan and drain on paper towel. 
6. Repeat with remaining uncooked meatballs. Do not over crowd pan when cooking otherwise meatballs will stew.

For the soup

1. Heat oil in a large saucepan over medium heat.
2. Add garlic, onion, celery and carrot and cook, stirring constantly, until onion is soft. 
3. Add tomato and stock and bring to a boil. 
4.  Reduce heat and simmer, covered for 10 minutes.
5. Add meatballs to soup and simmer, uncovered for 3 minutes or until meatballs are heated through. Stir through basil and season to taste.