Minestrone With Meatballs Recipe by Jon Michelena
Cooking Instructions 1 Measure and chop all the necessary ingredients. BEEF MEATBALLS MAKES: 28 MEATBALLS 1.1 pounds ground beef (500 grams) 1 egg 3/4 cup milk (180 ml) 1 cup breadcrumbs (about 60 grams) 1 clove garlic, finely minced 1 tablespoon finely chopped parsley 3/4 cup finely chopped onion (about 110 grams) 2 teaspoons salt Black pepper to taste In a bowl, beat the egg with the milk. Add and mix in the breadcrumbs, garlic, parsley, onion, salt, and pepper. Combine this mixture with the ground beef and form into balls of your desired size. 2 Coat the meatballs in flour, shaking off any excess. Heat the oil in a deep pot. Fry the meatballs over medium heat until browned all over. Remove the meatballs from the pot. Sauté the onion and garlic. Add the red bell pepper, carrot, and butternut squash, cover, and cook for a few minutes to let the flavors and color develop. Add the green beans, celery, cabbage, broccoli stem or florets, sweet potato, corn, salt, oregano, and thyme. 3 Add the water, cooked beans, tomato, tomato sauce, and chicken bouillon cubes, and bring to a boil. Lower the heat and simmer for about 5 minutes. Add the pasta and meatballs, and cook for about 9 more minutes, until the pasta is cooked. Stir in the parsley and basil, turn off the heat, let rest for 5 minutes, and serve. Serve with Parmesan cheese at the table. 1 Measure and chop all the necessary ingredients. BEEF MEATBALLS MAKES: 28 MEATBALLS 1.1 pounds ground beef (500 grams) 1 egg 3/4 cup milk (180 ml) 1 cup breadcrumbs (about 60 grams) 1 clove garlic, finely minced 1 tablespoon finely chopped parsley 3/4 cup finely chopped onion (about 110 grams) 2 teaspoons salt Black pepper to taste In a bowl, beat the egg with the milk. Add and mix in the breadcrumbs, garlic, parsley, onion, salt, and pepper. Combine this mixture with the ground beef and form into balls of your desired size. 1 Measure and chop all the necessary ingredients. BEEF MEATBALLS MAKES: 28 MEATBALLS 1.1 pounds ground beef (500 grams) 1 egg 3/4 cup milk (180 ml) 1 cup breadcrumbs (about 60 grams) 1 clove garlic, finely minced 1 tablespoon finely chopped parsley 3/4 cup finely chopped onion (about 110 grams) 2 teaspoons salt Black pepper to taste In a bowl, beat the egg with the milk. Add and mix in the breadcrumbs, garlic, parsley, onion, salt, and pepper. Combine this mixture with the ground beef and form into balls of your desired size. 2 Coat the meatballs in flour, shaking off any excess. Heat the oil in a deep pot. Fry the meatballs over medium heat until browned all over. Remove the meatballs from the pot. Sauté the onion and garlic. Add the red bell pepper, carrot, and butternut squash, cover, and cook for a few minutes to let the flavors and color develop. Add the green beans, celery, cabbage, broccoli stem or florets, sweet potato, corn, salt, oregano, and thyme. 2 Coat the meatballs in flour, shaking off any excess. Heat the oil in a deep pot. Fry the meatballs over medium heat until browned all over. Remove the meatballs from the pot. Sauté the onion and garlic. Add the red bell pepper, carrot, and butternut squash, cover, and cook for a few minutes to let the flavors and color develop. Add the green beans, celery, cabbage, broccoli stem or florets, sweet potato, corn, salt, oregano, and thyme. 3 Add the water, cooked beans, tomato, tomato sauce, and chicken bouillon cubes, and bring to a boil. Lower the heat and simmer for about 5 minutes. Add the pasta and meatballs, and cook for about 9 more minutes, until the pasta is cooked. Stir in the parsley and basil, turn off the heat, let rest for 5 minutes, and serve. Serve with Parmesan cheese at the table. 3 Add the water, cooked beans, tomato, tomato sauce, and chicken bouillon cubes, and bring to a boil. Lower the heat and simmer for about 5 minutes. Add the pasta and meatballs, and cook for about 9 more minutes, until the pasta is cooked. Stir in the parsley and basil, turn off the heat, let rest for 5 minutes, and serve. Serve with Parmesan cheese at the table. 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