Minestrone soup with pork balls
- 1 tablespoon olive oil
- 2 stalks celery, finely diced
- 2 carrots, scrubbed, grated
- 1 large leek, green leaves removed
- 400g can chopped tomatoes in juice
- 1 litre water
- Pork balls
- 400g lean pork mince
- 2 cloves garlic, crushed
- 1 egg, whisked
- 400g can butter beans, drained, rinsed
- ½ cup shredded parmesan cheese
1 Heat oil in a large saucepan. Gently fry celery and carrots. Cover and cook for a few minutes. Cut leek in half lengthways and wash to remove dirt. Finely slice leek. Rinse to remove excess dirt. Add leek to vegetables. Stir, cover then simmer for a few minutes.
2 Add tomatoes and water. Bring to the boil then reduce heat to a simmer for 10 minutes.
3 To make Pork balls, place mince, garlic and egg in a bowl. Mix well with a fork then use wet hands to shape into teaspoon-sized meatballs.
4 Drop meatballs into soup and add beans. Stir to mix. Turn up heat while stirring to keep balls separate. They will rise to the top when cooked.
5 Remove balls and divide among 4 deep soup bowls. Ladle soup over and sprinkle with a little parmesan to serve.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 6g
Dietary fibre 4g
For extra flavour, use canned tomatoes with added herbs. Or flavour pork with fresh herbs such as oregano, marjoram or basil and ground black pepper.
This recipe freezes well.
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