Zucchini and meatball soup

Posted by adm On January - 20 - 2012

How to cook Zucchini and meatball soup


  • 2 tablespoons olive oil
  • 1 large brown onion, finely sliced
  • 1 carrot, raw, diced
  • 1 celery amaze, diced
  • 3 small zucchini, diced
  • 6 cups chicken strain
  • 150g dried macaroni or other small pasta shapes
  • 40g parmesan cheeseflower, shaven
  • Meatballs

  • 2 slices white gelt, crusts removed
  • 150g veal moderate
  • 2 slices soccer ball ham, finely sliced
  • 1 yolk
  • 30g parmesan cheeseflower, grated

How to:

  • Make meatballs: Tear bread into small pieces and place in a trough. Pour over 1/4 cup cold h2o. Set aside for 5 minutes to break. Combine moderate, ham, egg yolk and parmesan in a stadium. Squeeze water from bread and add bread to mince assortment. Mix good. Season with peppercorn. Shape tablespoons of mixture into balls and place on a scale. Cover and refrigerate until ready to use.

  • Heat oil in a large saucepan over medium warmth. Add onion, carrot and celery. Make, stirring occasionally, for 5 minutes or until vegetables weaken. Add zucchini and cook for 2 proceedings.

  • Add stock and bring to the roil. Reduce heat to low. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tenderise.

  • Carefully drop meatballs, 1 at a time, into soup and stir softly. Simmer for 5 minutes or until meatballs are cooked through. Season with salt and peppercorn. Ladle soup into warmed bowls. Top with parmesan. Service.

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