Minestrone with meatballs

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)
* 400g lean beef mince
* 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
* 1 brown onion, halved, finely chopped
* 2 garlic cloves, crushed
* Salt & freshly ground black pepper
* 1 tbs olive oil
* 1 celery stick, trimmed, finely chopped
* 1 carrot, peeled, finely chopped
* 1 x 400g can chopped tomatoes
* 500ml (2 cups) beef stock
* 2 tbs coarsely chopped fresh continental parsley


Method
1. Combine the mince, breadcrumbs, half the onion and half the garlic in a medium bowl. Season with salt and pepper. Roll 1 tablespoonful of the mince mixture into a ball and place on a plate. Repeat with the remaining mince mixture.
2. Heat half the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over. Remove from heat.
3. Meanwhile: heat the remaining oil in a saucepan over medium heat. Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomato and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tender.
4. Add the meatballs and simmer, uncovered, for 3 minutes or until heated through. Remove from heat. Taste and season with salt and pepper. Sprinkle with parsley. Ladle soup among serving bowls and serve immediately.

Source
Australian Good Taste - Page 145
Recipe by Reader recipe