simple way to make any night of the week Zucchini and meatball soup

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and meatball soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and meatball soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and meatball soup is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 1 carrot, peeled, diced
  • 1 celery stick, diced
  • 3 small zucchini, diced
  • 6 cups Massel chicken style liquid stock
  • 150g dried macaroni or other small pasta shapes
  • 40g parmesan cheese, shaved

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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