Zucchini and Meatball Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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something to try. Ingredients:
2 tablespoons olive oil |
1 large brown onion, finely chopped |
1 carrot, peeled, diced |
1 celery rib, diced |
3 small zucchini, diced |
6 cups chicken stock |
150 g dried macaroni |
40 g parmesan cheese, shaved |
2 slices white bread, crusts removed |
150 g veal mince |
2 slices soccer ball ham, finely chopped |
1 egg yolk |
30 g parmesan cheese, grate |
Directions:
1. Make meatballs: Tear bread into small pieces and place in a bowl. Pour over 1/4 cup cold water. Set aside for 5 minutes to soften. Combine mince, ham, egg yolk and parmesan in a bowl. Squeeze water from bread and add bread to mince mixture. Mix well. Season with pepper. Shape tablespoons of mixture into balls and place on a plate. Cover and refrigerate until ready to use.
2. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Add zucchini and cook for 2 minutes.
3. Add stock and bring to the boil. Reduce heat to low. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tender.
4. Carefully drop meatballs, 1 at a time, into soup and stir gently. Simmer for 5 minutes or until meatballs are cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Top with parmesan. Serve.
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