Meatball Minestrone


I have had this dish a handful of times every year during winter for the last six or seven years. It is one of my favourites and I have it laminated tucked away in my files for many years to come and I hope for you guys too. It is a very simple dish but the beauty is that you can add and subtract what ever you want to make it your own. Once I have moved into my new house and into my new lab (Kitchen) I will start to ramp up things big time. I hope you enjoy.



– 1 Tbsp Grape Seed Oil

– 1 Onion, Finely Chopped

– 1 Garlic Clove, Crushed

– 2 Bacon Rashers, Chopped

– 1 Carrot, Coarsely Chopped

– 1 Stick of Celery, Coarsely Chopped

– 400g Can Tomato Soup

– 2½ Cups Beef Stock

– 1 Cup Pasta Shells

– ½ Cup of Frozen Peas

– Shaved Parmesan


– 500g Beef Mince (But you can use any)

– ¼ Cup of Breadcrumbs

– Salt and Pepper, to Taste


To make the meatballs, mix all ingredients in a bowl by hand. Next you want to roll out your meatballs so that they are about three centimetres in diameter.


Next heat the grape seed oil in a large saucepan over medium heat then add the onion garlic and bacon. Cook, stirring occasionally until the onion begins to soften. When this starts to happen add the carrot, celery, tomato soup and the stock. Bring to the boil and add the pasta. Reduce the heat and bring down to a simmer, uncovered, for 10 minutes.


Add the peas and meatballs to the minestrone, cover and cook for a further 5 minutes or until the meatballs have cooked through. Garnish with parmesan and serve with a nice big crusty roll.

Dont Let the simplicity of this recipe fool you – it is a great recipe and one of my favourites.

Credit to Barbara Northwood

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