Spring meatball minestrone

Recipes / Soups

With this lighter version, our minestrone is perfect for even warm weather days.

Recipe «Spring meatball minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork and veal mince, 1 brown onion, coarsely grated, 1 small zucchini, coarsely grated, 1/4 cup parmesan, coarsely grated, plus extra to serve, 100g dried large pasta shells , 2 tbsp extra virgin olive oil, 2 cups white cabbage, shredded, 1 garlic clove, crushed , 6 cups Massel salt reduced chicken style liquid stock, 200g green beans, trimmed, cut into 3cm lengths, 2 bunches asparagus, trimmed, cut into 3cm lengths, 1 cup frozen peas, 1 tbsp fresh dill.

Ingredients:

  • 500g pork and veal mince 
  • 1 brown onion, coarsely grated 
  • 1 small zucchini, coarsely grated 
  • 1/4 cup parmesan, coarsely grated, plus extra to serve 
  • 100g dried large pasta shells 
  • 2 tbsp extra virgin olive oil 
  • 2 cups white cabbage, shredded 
  • 1 garlic clove, crushed 
  • 6 cups Massel salt reduced chicken style liquid stock 
  • 200g green beans, trimmed, cut into 3cm lengths 
  • 2 bunches asparagus, trimmed, cut into 3cm lengths 
  • 1 cup frozen peas 
  • 1 tbsp fresh dill 

Instructions

  1. Place mince, onion, zucchini and parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 15 minutes.
  2. Meanwhile, cook pasta following packet directions. Drain. Set aside.
  3. Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  4. Heat remaining oil in a saucepan over medium-high heat. Add cabbage and garlic. Cook, stirring, for 2 minutes. Add stock and 2 cups water. Bring to a simmer. Add beans, asparagus and peas. Simmer for 3 to 5 minutes or until vegetables are tender. Add meatballs and pasta to soup. Season with salt and pepper. Top soup with dill and extra parmesan. Serve.