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CHINASMOM2000
Minestrone with parmesan balls
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Ingredients
Directions
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Mix the ground beef with 50 grams of grated Parmesan cheese, garlic and freshly ground pepper. Shape small balls.
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Heat 1 tablespoon of olive oil in a soup pot and fry the meatballs all around for 5-7 minutes until lightly browned and done. Remove them from the pan.
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Add the rest of the oil to the shortening and fry the onion.
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Stir in the rosemary, potatoes and vegetables and stir-fry approximately 3 minutes.
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Pour in the stock and simmer for about 15 minutes.
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Stir the peas and pasta through the soup and cook gently for about 10 minutes or until the pasta is al dente.
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Mix the balls through the soup and warm them for a moment. Scrape the rest of the Parmesan cheese and sprinkle over the hot soup.
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Delicious with toasted ciabatta bread with olive oil and garlic.
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Nutrition
570Calories
Sodium0% DV0g
Fat43% DV28g
Protein68% DV34g
Carbs14% DV42g
Fiber0% DV0g
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