Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1tablespoons extra virgin olive oil
- 400grams Woolworths pork & veal meatballs
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 2teaspoons fennel seeds
- 2teaspoons dried mixed herbs
- 3 carrots, cut into rounds
- 2 celery sticks, sliced
- 4 fresh bay leaves
- 1.50L salt-reduced chicken stock, heated
- 250grams orecchiette
- 1 bunch silverbeet, coarsely chopped
- 1/2 cup basil pesto
- 1/2 cup grated parmesan
- 1tablespoons dried chilli flakes
- 1/3 punnet thyme, sprigs separated
Description
Tender pork and veal meatballs, colourful veggies and orecchiette pasta in a fragrant broth; Italian wedding soup is a marriage of flavours that will satisfy any crowd.
Instruction tip
Fresh fact:The name of Italian wedding soup refers to the marriage of flavours from vegetables and meat.
Method
Step 1 of 4
Heat oil in a large heavy-based saucepan over medium-high heat. Cook meatballs, in batches, for 5 minutes or until browned and just cooked through. Transfer to a plate.
Step 2 of 4
Add leek to pan and cook, stirring, for 3 minutes or until soft. Add garlic, fennel seeds and dried herbs and cook for 30 seconds or until fragrant. Add carrot, celery and bay leaves to pan and cook, stirring, for 3 minutes or until just tender.
Step 3 of 4
Pour stock and 1L water into the pan and bring to the boil. Add pasta and cook for 10 minutes or until pasta is almost al dente, adding silverbeet halfway through cooking.
Step 4 of 4
Add meatballs to soup and cook, stirring occasionally, for 5 minutes or until heated. Season. Serve topped with pesto and sprinkled with parmesan, dried chilli and thyme.
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