Meatball Soup

By PineyCook

Ingredients

• Meatballs:
• 1 thick slice white bread
• 4 Tbs milk
• 12 ounces ground beef or turkey
• 2 Tbs chopped fresh parsley
• zest of 1 orange
• 2 garlic cloves, minced
• 1 egg, beaten
• 2 Tbs olive oil
• Soup:
• 1 14 oz can cannelloni beans
• 5 cups chicken stock
• 3 Tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 Tbs tomato paste
• 2 1/2 cups cooked small shaped pasta (ditalini): undercook by a minute or so.
• large handful fresh basil
• salt and pepper

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Prepare meatballs: Break bread into small pieces and place in bowl. Add the milk and soak for 10 minutes. Add the remaining meatball ingredients and mix well.

2. Shape into small meatballs about the size of a large olive.

3. Heat the olive oil in a frying pan and fry the meatballs in batches about 6-8 minutes, turning to brown all over. Remove and set aside.

4. Puree the cannelloni beans with 1/2 cup of the stock in a food processor until smooth. Set aside.

5. Heat the olive oil in a large pot. Add the chopped onion, garlic, and carrot and cook for 4-5 minutes. Cover and cook for an additional 5 minutes.

6. Stir in the tomato paste, bean puree, and the remaining stock. Bring soup to a boil and simmer for 20 minutes.

7. Add the pasta, meatballs and basil and cook for a further 5 minutes. Season with salt and pepper.