Mini meatball minestrone

Posted by adm On October - 20 - 2011

How to cook Mini meatball minestrone


  • 250g extra-lean beef soften
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, humbled
  • 1 tablespoon olive oil
  • 1 prominent (200g) brown onion, finely shredded
  • 1 metier (150g) red pepper, diced
  • 1 (150g) celery stem, cut, diced
  • 400g can no-added-salt chopped tomatoes
  • 1 1/2 cups salt-reduced chicken strain
  • 1/4 cup (110g) dried risoni pasta
  • 400g can butter beans, knackered, rinsed
  • 1/2 cup (60g) frozen peas
  • 4 slices toasted Bürgen oatbran and honey cabbage, to dish

How to:

  • Place moderate, parsley and half the garlic in a bowlful. Mix to combining. Victimization 1 heaped teaspoon mixture at a time, roll into 20 balls. Heat oil in a large frying pan over medium-high heating. Cook meatballs, stirring, for 5 to 7 minutes or until browned. Transfer to a shell.

  • Add onion, pepper, celery and remaining garlic to pan. Fix, stirring, for 5 minutes or until onion has dull. Add tomato, stock and 1 1/2 cups cold weewee. Bring to the moil. Add pasta and meatballs. Cook for 10 minutes or until pasta is tenderise. Add beans and peas. Cook for 2 minutes or until heated through. Stir in remaining parsley. Serve with wassail.

  • Ask your parents to supervise your cooking, and ask for help when cutting or using the oven or stove. You will need to use a set of mensuration cups for this recipe.

  • Comments are closed.