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Spring meatball minestrone
Spring meatball minestrone
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Lighter minestrone - ideal for warm weather.
Ingredients:
  • 500g pork and veal mince
  • 1 brown onion, coarsely grated
  • 1 small zucchini, coarsely grated
  • 62.50 ml parmesan, coarsely grated, plus extra to serve
  • 100g dried large pasta shells
  • 36.40 gm extra virgin olive oil
  • 500.00 ml white cabbage, shredded
  • 1 garlic clove, crushed
  • 1530.00 gm salt reduced chicken style liquid stock
  • 200g green beans, trimmed, cut into 3cm lengths
  • 2 bunches asparagus, trimmed, cut into 3cm lengths
  • 250.00 ml frozen peas
  • 20.00 ml fresh dill
Instructions:
  • In a large bowl, combine mince, onion, zucchini, and parmesan. Season with salt and pepper, then mix thoroughly. Roll the mixture into tablespoon-sized balls and place them on a plate. Chill in the refrigerator for 15 minutes.
  • Cook the pasta according to the instructions on the packet, then drain and set aside.
  • In a non-stick frying pan over medium-high heat, heat half of the oil. Brown and cook meatballs in two batches, turning occasionally, for 5 to 6 minutes until cooked through. Transfer to a plate and cover to keep warm.
  • In a saucepan over medium-high heat, heat the remaining oil. Add cabbage and garlic, cook and stir for 2 minutes. Pour in stock and 2 cups of water and bring to a simmer. Add beans, asparagus, and peas. Simmer for 3 to 5 minutes until veggies are tender. Mix in meatballs and pasta, then season with salt and pepper. Finish by topping with dill and extra parmesan before serving.

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