Zucchini And Meatball Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 1 carrot, peeled, diced
• 1 celery rib, diced
• 3 small zucchini, diced
• 6 cups chicken stock
• 150 g dried macaroni
• 40 g parmesan cheese, shaved
• 2 slices bread, crusts removed
• 150 g veal mince
• 2 slices soccer ball ham, finely chopped
• 1 egg yolk
• 30 g parmesan cheese, grate

Recipe

• 1 make meatballs: tear bread into small pieces and place in a bowl. pour over 1/4 cup cold water. set aside for 5 minutes to soften. combine mince, ham, egg yolk and parmesan in a bowl. squeeze water from bread and add bread to mince mixture. mix well. season with pepper. shape tablespoons of mixture into balls and place on a plate. cover and refrigerate until ready to use.
• 2 heat oil in a large saucepan over medium heat. add onion, carrot and celery. cook, stirring occasionally, for 5 minutes or until vegetables soften. add zucchini and cook for 2 minutes.
• 3 add stock and bring to the boil. reduce heat to low. add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tender.
• 4 carefully drop meatballs, 1 at a time, into soup and stir gently. simmer for 5 minutes or until meatballs are cooked through. season with salt and pepper. ladle soup into warmed bowls. top with parmesan. serve.