Meatball Minestrone

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.

Serves

4 people

Ingredients

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

Instructions

1. Season the lamb generously with salt and pepper.
2. In a small to medium pot, heat a good glug of olive oil. Add the lamb and crushed garlic, searing the lamb on all sides. Pour a little fat from the pan. Add the rosemary and the chicken stock, and any extra water required so that the liquid is just covering the meat. Bring to the boil, then reduce to very low, cover and leave to cook for 3-4 hours, until tender and falling apart. Remove and shred.
3. Meanwhile, toss your red onions in olive oi and season with salt and pepper. Roast at 200 degrees for 25 minutes.
4. To make the sauce, blend sauce ingredients in a blender. Season with sea salt and cracked black pepper.
5. Preheat oven to 270 degrees. You want it super high to get your pizza really crispy and crunchy. Don’t be afraid.
6. Combine the first group of ingredients in a bowl and shape into meatballs. Season with salt and pepper. Allow to refrigerate to firm slightly.
7. 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.
8. 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.
9. Add the chicken stock, tomatoes and bring to the boil. Cook, slightly uncovered, until the carrots soften slightly.
10. Add the cannellini beans and the zucchini. Simmer until the vegetables are tender. Season to taste with salt and pepper.
11. Return the meatballs to the soup, until warmed through.
12. Divide evenly between bowls. Top with extra grated Parmesan cheese and spoonfuls of basil pesto. Serve with hot crusty bread with plenty of butter.