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Meatball & white bean soup

Method

  • Heat a little oil in a heavy-bottomed pot and gently saute the onion and garlic until softish. Then combine with the mince, ground cumin, chilli paste, soy, seasonings and parsley. 
  • Using wet hands, form the mixture into small balls and set aside. 
  • Bring the stock to the simmer in a large pot and carefully add the meatballs, potatoes, zucchini, carrot and celery. Turn the heat down, stir and gently simmer until the potatoes are tender, skimming foam off the top as you do so. 
  • Then add the cannelini beans, peas and cabbage. Stir and gently cook for about 5 mins until heated through and the cabbage has wilted.
  • Serve with plenty of parmesan sprinkled on top and good crusty bread on the side.

Ingredients

  • olive oil
  • ½ large onion, finely chopped
  • 1 garlic clove, chopped
  • 300 gm lean minced beef
  • 1 heaped tspn ground cumin
  • 1 tspn chilli paste
  • a splash of soy sauce
  • sea salt & freshly ground pepper
  • 1-2 tbsp chopped fresh parsley
  • 1 litre beef stock
  • 4-6 chats (baby potatoes), peeled & cut into quarters
  • 1-2 zucchini, sliced
  • 1 medium carrot, peeled & finely sliced
  • 1 celery stalk, chopped
  • 1 cup cannelini beans, rinsed & drained well
  • 1 cup frozen peas, thawed
  • ¼ savoy cabbage, cores removed & finely shredded
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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