Greens and Steline Soup with Pork and Thyme Meatballs
Photography by Josh Griggs.
Serve a loaf of warm crusty bread with this substantial but light soup for a great midweek meal. Use another leafy green such as spinach if you don’t have silverbeet.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, sliced
1 carrot, diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
4 cups chicken stock
Meatballs
2 slices white toast bread, crusts removed
¼ cup milk
500 grams pork mince
2 teaspoons finely chopped thyme
1 clove garlic, crushed
2 teaspoons Dijon mustard olive oil, for frying
sea salt and ground pepper
To serve
2 big handfuls silverbeet, shredded
1½ cups frozen peas
½ cup steline pasta, or other small pasta, cooked
½ cup sliced piquillo peppers
parmesan, for grating
METHOD
Soup: Heat the oil in a large saucepan and cook the onion, carrot, garlic and fennel seeds with a good pinch of salt for 5 minutes. Add the stock and simmer gently for 20 minutes.
Meatballs: Break the bread into small pieces and place in a large bowl with the milk, stirring to moisten the bread. Leave for 5 minutes then add all the other ingredients. Season then combine until well mixed and roll into small meatballs. Heat a little olive oil in a sauté pan and cook the meatballs until golden.
To serve: Add the silverbeet and peas to the soup and simmer until tender then stir in the cooked steline. Divide the meatballs between bowls and ladle over the soup. Top with piquillo peppers and a good grating of parmesan.
Pantry note: Jars of piquillo red peppers are available in the condiments aisle in supermarkets.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!