Tomato and Tiny Meatball Soup with Pesto
Photography Minka Firth.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 carrot, diced
2 stalks celery, diced
1 onion, diced
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cloves
2x 400 gram tins Italian tomatoes, crushed
6 cups chicken stock
1⁄4 cup rice 100 grams pesto
Meatballs
1⁄2 cup fresh breadcrumbs
2 tablespoons milk
400 grams lamb mince
1⁄4 teaspoon nutmeg
1 clove garlic, crushed
finely grated zest of 1 lemon
1 egg
1⁄4 cup chopped mint
salt and freshly ground pepper
METHOD
Soup: Heat the oil in a large heavy-based pan. Add the carrot, celery, onion, rosemary, garlic, cinnamon and the cloves and cook for 10 minutes. Add the tomatoes and the stock, season and simmer for 15 minutes. Add the rice, cover and simmer for a further 15 minutes or until the rice is cooked. Season.
Meatballs: Preheat the oven to 180°C. Put the breadcrumbs and milk in a bowl and mix. Add the remaining ingredients and combine well. Roll into marble sized balls and place on a shallow, lined baking tray. Roast in the oven for 8 minutes. Remove and drain on paper towels.
To serve: Add the meatballs to the soup and heat through. Ladle the soup into bowls and top with a spoonful of the pesto. Serves 4-6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.