Pork Meatball, White Bean and Greens Soup
Photography by Josh Griggs.
This lovely fennel seed-infused broth is combined with tender pork meatballs, white beans and veges.
Serves: 4
INGREDIENTS
SOUP
2 tablespoons olive oil
1 onion, thinly sliced
2 medium carrots, peeled, diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 bay leaves
sea salt and ground pepper
5 cups chicken stock
MEATBALLS
½ cup panko crumbs
1/3 cup milk
2 teaspoons each whole cumin, coriander and caraway seeds
500 grams pork mince
2 teaspoons finely chopped fresh thyme
2 cloves garlic, crushed
2 teaspoons Dijon mustard
olive oil for frying
TO SERVE
1 cup frozen peas
2 handfuls baby spinach
400-gram tin cannellini beans, drained and rinsed
shaved parmesan
METHOD
Soup: Heat the oil in a large saucepan and cook the onion, carrot, garlic, fennel seeds and bay leaves with a good pinch of salt for 5 minutes. Add the stock and simmer gently for 20 minutes.
Meatballs: Place the crumbs and milk in a bowl, stir and leave for 5 minutes. Toast the seeds in a dry pan for 2 minutes, or until fragrant. Grind to a powder. Combine the remaining meatball ingredients, season and roll into walnut-sized balls. Heat the oil in a pan and cook the meatballs until golden.
To serve: Add the peas to the soup and simmer until tender. Stir in the spinach, beans and meatballs and heat through. Divide the meatballs and soup between bowls and top with parmesan.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!