A slightly heartier affair than traditional minestrone. We recommend serving this winter warmer with spoonfuls of fresh basil pesto and fresh bread slathered in Pepe Saya butter.
For the meatballs:
- 1 egg
- 1/3 cup of dried breadcrumbs
- a tablespoon of dried oregano
- 500g of ground grass fed beef (we love a mixture of beef and antibiotic and homone-free pork)
- 1 clove of garlic, crushed
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of finely chopped flat leaf parsley
- sea salt and cracked pepper
For the soup:
- 2 carrots, finely diced
- 3 cloves of garlic, crushed
- 1 medium brown onion, finely diced
- 2 stalks of celery, finely diced
- 1 zucchini, diced
- A few sprigs of thyme, or a tablespoon of dried thyme
- A tablespoon of dried oregano
- 4 cups of The Stock Merchant Free Range Chicken Stock
- 1 x 400g can of cannellini beans
- 1 x 400g can of diced tomatoes
- Parmesan cheese, freshly grated
- Crusty bread and good butter, to serve
- Basil pesto, to serve, optional
- Combine the first group of ingredients in a bowl and shape into meatballs. Season with salt and pepper. Allow to refrigerate to firm slightly.
- Heat some olive oil in a large saucepan and fry the meatballs, in batches until cooked through. Transfer to a separate plate and set aside.
- In the same pan, heat a little extra olive oil and saute the garlic, carrots, celery and onion until translucent. Add the thyme and oregano and toss about.
- Add the chicken stock, tomatoes and bring to the boil. Cook, slightly uncovered, until the carrots soften slightly.
- Add the cannellini beans and the zucchini. Simmer until the vegetables are tender. Season to taste with salt and pepper.
- Return the meatballs to the soup, until warmed through.
- Divide evenly between bowls. Top with extra grated Parmesan cheese and spoonfuls of basil pesto. Serve with hot crusty bread with plenty of butter.