Minestrone Meatball Soup
14 ingredients
3 steps
Ingredients
- 1 lb ground beef
- 5 None green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh basil leaves
- 2 tbsp olive oil
- 4 slices prosciutto, chopped
- 1 None carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 (13.5 oz) cans diced tomatoes
- 2 cups beef stock
- 1 None zucchini, finely chopped
- 1 None bay leaf
- 1 tbsp raw sugar
- None None grated Parmesan, to serve
Directions
-
1In a large bowl, combine ground beef, 1/2 the green onions, 1 clove garlic and 1 tbsp basil. Season. Roll into balls, each around 1 tbsp. Chill for 10 mins.
-
2Meanwhile, in a large saucepan, heat 1 tbsp oil over medium heat. Cook prosciutto, carrot and celery with remaining onion and garlic for 4-5 mins, until tender. Add tomatoes, stock, 2 cups water, zucchini, bay leaf and sugar. Bring to a boil then reduce heat to medium and simmer, covered, for 10 mins, until zucchini is tender. Season.
-
3Heat remaining oil in a large frying pan over medium heat. Cook meatballs for 8-10 mins, turning on all sides, until golden and cooked through. Add meatballs to soup and simmer for 2-3 mins, to heat through. Stir remaining basil through soup. Serve sprinkled with Parmesan.
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