Tomato and Tiny Meatball Soup with Pesto
Photography by 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
Related Content
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.