Minestrone with meatballs

Posted by adm On January - 7 - 2012

How to cook Minestrone with meatballs


  • 400g lean beef soften
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old gelt)
  • 1 brown onion, halved, finely shredded
  • 2 garlic cloves, low
  • Saltiness & freshly ground black peppercorn
  • 1 tbs olive oil
  • 1 celery pin, cut, finely shredded
  • 1 carrot, raw, finely shredded
  • 1 x 400g can chopped tomatoes
  • 500ml (2 cups) beef strain
  • 2 tbs coarsely chopped fresh continental parsley

How to:

  • Combine the soften, breadcrumbs, half the onion and half the garlic in a medium roll. Season with salt and peppercorn. Scroll 1 tablespoonful of the mince mixture into a ball and place on a scale. Repeat with the remaining mince assortment.

  • Heat half the oil in a large frying pan over high hotness. Add the meatballs and make, turning occasionally, for 5 minutes or until brown everywhere. Remove from warmth.

  • Lag: heat the remaining oil in a saucepan over medium warmth. Add the celery, carrot and remaining onion and garlic and fudge, stirring, for 5 minutes or until onion softens. Add the tomato and strain, and bring to the furuncle. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tenderise.

  • Add the meatballs and simmer, uncovered, for 3 minutes or until heated through. Remove from oestrus. Taste and season with salt and peppercorn. Sprinkle with parsley. Ladle soup among serving bowls and serve immediately.

  • Prepare time:20 min.

    Cooking time:25 min.

    Comments are closed.