Turn minestrone soup into a hearty dinner by adding these tender little meatballs to the pot.
- Combine the mince, breadcrumbs, half the onion and half the garlic in a medium bowl. Season with salt and pepper. Roll 1 tablespoonful of the mince mixture into a ball and place on a plate. Repeat with the remaining mince mixture.
- Heat half the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over. Remove from heat.
- Meanwhile: heat the remaining oil in a saucepan over medium heat. Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomato and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tender.
- Add the meatballs and simmer, uncovered, for 3 minutes or until heated through. Remove from heat. Taste and season with salt and pepper. Sprinkle with parsley. Ladle soup among serving bowls and serve immediately.
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