There's a cold snap and only soup will take the chill away. This is where a bowl of Italian-style vegetable and pork meatball soup comes in to play!
- Serves6
- Cook time1 hour 35 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 2 celery sticks, thinly sliced
- 1 brown onion, finely chopped
- 1 fennel, chopped, fronds reserved
- 1 carrot, peeled, chopped
- 4 cups (1L) salt-reduced chicken stock
- 400g can diced tomatoes
- 1 rosemary sprig
- 500g Coles Finest Italian Style Pork Sausages, casings removed
- 1/4 cup (60g) ricotta
- 1/4 cup (20g) finely grated parmesan
- 1 Coles Australian Free Range Egg, lightly whisked
- 3/4 cup (55g) panko breadcrumbs
- 1 zucchini, halved, thinly sliced
- 400g can butter beans, rinsed, drained
- 2 cups (80g) chopped kale
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Method
Step 1
Heat oil in a frying pan over medium heat. Add celery, onion, fennel and carrot. Cook for 4 mins or until the vegetables are tender. Transfer to a slow cooker.Step 2
Add the stock, tomato and rosemary to the onion mixture in the slow cooker. Season. Cover and cook for 1 hour on high (or 2 hours on low).Step 3
Meanwhile, finely chop the reserved fennel fronds. Place in a bowl with the sausage, ricotta, parmesan, egg and breadcrumbs. Roll 1-tbs portions of the sausage mixture into balls. Heat a non-stick frying pan over medium heat. Add meatballs and cook, turning, for 5 mins or until brown all over.Step 4
Add meatballs, zucchini and beans to the slow cooker. Stir to combine. Cover and cook on high for 30 mins or until the vegetables are tender and the meatballs are cooked through.Step 5
Stir in the kale. Divide the soup among serving bowls. Serve with basil leaves and finely grated parmesan.
Tip: Serve with sliced Coles Finest by Laurent White Sourdough Vienna.
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Italian-style vegetable and pork meatball soup
- Serves6
- Cook time1 hour 35 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 2 celery sticks, thinly sliced
- 1 brown onion, finely chopped
- 1 fennel, chopped, fronds reserved
- 1 carrot, peeled, chopped
- 4 cups (1L) salt-reduced chicken stock
- 400g can diced tomatoes
- 1 rosemary sprig
- 500g Coles Finest Italian Style Pork Sausages, casings removed
- 1/4 cup (60g) ricotta
- 1/4 cup (20g) finely grated parmesan
- 1 Coles Australian Free Range Egg, lightly whisked
- 3/4 cup (55g) panko breadcrumbs
- 1 zucchini, halved, thinly sliced
- 400g can butter beans, rinsed, drained
- 2 cups (80g) chopped kale
Description
There's a cold snap and only soup will take the chill away. This is where a bowl of Italian-style vegetable and pork meatball soup comes in to play!
Method
Step 1
Heat oil in a frying pan over medium heat. Add celery, onion, fennel and carrot. Cook for 4 mins or until the vegetables are tender. Transfer to a slow cooker.Step 2
Add the stock, tomato and rosemary to the onion mixture in the slow cooker. Season. Cover and cook for 1 hour on high (or 2 hours on low).Step 3
Meanwhile, finely chop the reserved fennel fronds. Place in a bowl with the sausage, ricotta, parmesan, egg and breadcrumbs. Roll 1-tbs portions of the sausage mixture into balls. Heat a non-stick frying pan over medium heat. Add meatballs and cook, turning, for 5 mins or until brown all over.Step 4
Add meatballs, zucchini and beans to the slow cooker. Stir to combine. Cover and cook on high for 30 mins or until the vegetables are tender and the meatballs are cooked through.Step 5
Stir in the kale. Divide the soup among serving bowls. Serve with basil leaves and finely grated parmesan.
Tip: Serve with sliced Coles Finest by Laurent White Sourdough Vienna.