Mini meatball minestrone
Ingredients:
- 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.