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Minestrone Soup with Meat-balls

Traditional Italian vegetable soup with meatballs. This vegetable soup with meatballs and rice impresses with its tasteful and warm, with crispy croutons, he is very good for lunch in inclement weather.
Minestrone - one of the most popular Italian dishes, as it is known in Italy for a long time: for centuries in rural areas in different parts of the country it was made of seasonal vegetables - it was one of the daily meals, so this soup is today.
 
Amount of persons: 10
Time: 70 min
: 4
For minced meat:
  • Pork neck - 200 g
  • Beef tenderloin - 150 g
  • Parma ham - 45 g
  • Onion - 75 g
  • Carrot - 75 g
  • Celery - 75 g
  • Olive oil - 50 ml
  • Sage - 1 sprig
  • Salt - 1 pinch
  • Breadcrumb - 50 g
  • Freshly ground pepper - to taste
  • Grana Padano cheese - 30 g
For the pesto:
  • Pine nuts - 15 g
  • Olive oil - 110 g
  • Garlic - 1 clove
  • Grana Padano cheese - 30 g
  • Fresh basil - 10 sprigs
  • Lemon juice - 1 tb spoon
For minestrone:
  • Cauliflower - 200 g
  • Broccoli - 200 g
  • Carrot - 200 g
  • Zucchini - 150 g
  • Potato - 200 g
  • Pea pods - 150 g
  • Sea salt - 1 t spoon
  • Vegetable stock - 2 L
  • Cherry tomatoes - 150 g

Recipe


Step 1. Prepare vegetables for minestrone: cut carrots  into cubes.

Step 2. Remove the core of the zucchini and cut it into cubes.

Step 3. Separate cauliflower and broccoli into small florets and cut into neat pieces.

Step 4.  Cut pea pods  into diamonds, and the potatoes into small cubes.

Step 5. Dip the vegetables in boiling water for 3 minutes and then fold in a colander. Vegetables should be half finished.

Step 6. Slice the onions rings and fry in olive oil. Pork, beef and Parma scroll to stuffing.

Step 7. Add all the ingredients for stuffing in a food processor and carefully punch. In the beef you can add fresh herbs (optional).

Step 8. Roll small meatballs of minced.

Step 9. Heat the olive oil in a frying pan.

Step 10. Fry the meatballs until golden brown.

Step 11. Place all the ingredients for the pesto in a blender jar and punch to the state of delicate puree.

Step 12. Heat the vegetable stock and add the vegetables and meatballs. Cook for a few minutes until cooked vegetables. Season with salt to taste. Ladle the soup into bowls and garnish with quartered cherry tomatoes, pesto and basil.

 

Bon Appetit!

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