Minestrone pasta soup with pork and ricotta meatballs
Easy meatballs simmer alongside pasta in this greens-packed soup, adding delicious flavour without any fuss.
Tender pork and ricotta meatballs, cooked directly in the stock, add rich flavour and satisfying substance to this hearty vegetable-packed soup. Big flavour, small effort.
Ingredients
2 tbsp extra virgin olive oil
1 onion, finely chopped
2 celery stalks, thinly sliced
1 bunch broccolini, trimmed and chopped
400g can cherry tomatoes
3 cups vegetable stock
200g pork mince
200g ricotta
¼ cup finely chopped basil, plus extra whole leaves to serve
¼ cup finely grated parmesan, plus extra to serve
60g (½ cup) ditalini, tubettini or baby macaroni pasta
1 bunch silverbeet (about 400g), leaves removed from stalks and roughly chopped
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until soft and translucent. Add the celery and broccolini and cook for 3 minutes, until beginning to soften, then add the tomatoes and stock and bring to a simmer. Cook for 5 minutes.
Step 2
In a medium bowl, combine the minced pork with the ricotta, chopped basil, and grated parmesan until evenly mixed, seasoning with salt and pepper. Roll heaped tablespoons of the mixture into about 16-20 small balls, setting them on a tray as you go.
Step 3
Add the meatballs to the soup, along with the pasta, cover the pan and cook for 10 minutes, or until the meatballs and pasta are cooked.
Step 4
Add the silverbeet leaves and stir to wilt. Serve the soup topped with extra parmesan and basil leaves.
Clarification
This recipe has been amended to add the size of the meatballs.
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