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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.