Minestrone with parmesan balls

Name: minestrone with parmesan balls
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 1 tablespoon fresh rosemary; 2 sticking potato; 1 winter carrot; 2 zucchini; 2 stem celery; 1 liter Meat bouillon; 150 gram frozen pea; 100 gram pasta shells; 75 gram Parmesan cheese; 250 gram minced beef for the meatballs; 50 gram Parmesan cheese for the meatballs; 1 clove garlic for the meatballs

Ingredients

Directions

Mix the ground beef with 50 grams of grated Parmesan cheese, garlic and freshly ground pepper. Shape small balls.
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.
Add the rest of the oil to the shortening and fry the onion.
Stir in the rosemary, potatoes and vegetables and stir-fry approximately 3 minutes.
Pour in the stock and simmer for about 15 minutes.
Stir the peas and pasta through the soup and cook gently for about 10 minutes or until the pasta is al dente.
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.
Delicious with toasted ciabatta bread with olive oil and garlic.