Italian Pork Meatball And Bean Soup
INGREDIENTS
500 grams pork mince
1 1/2 tblsp chopped fresh thyme (or use 1 tsp dried)
2 tblsp oil
1 onion, peeled and chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 tsp minced garlic
150 grams pancetta or bacon, diced
8 cups chicken stock
2 cups savoy cabbage, shredded
6-8 halves sundried tomatoes, drained and cut into strips
fresh thyme to garnish
This is really a cross between a casserole and soup. It has a wonderful combination of sweet baby lima beans and winter vegetables simmered in broth with thyme scented baby meatballs.
METHOD
1. Soak the baby green lima beans in cold water overnight, drain and rinse.
2. Mix together the pork mince and thyme and season with salt and pepper. With wet hands, shape into about 30 baby meatballs.
3. Heat the oil in a frying pan, lightly brown pork meatballs and set aside
4. Add the onion, carrots, celery, garlic and pancetta to the pan and cook until just tender, but not browns. Transfer to a large sauce pan, add chicken stock, soaked lima beans and meat balls, bring to the boil, cover and simmer gently for 1? to 2 hours, stirring occasionally, until the beans are tender with a creamy texture.
5. Add the cabbage and sundried tomatoes, cook for a further 8 to 10 minutes, season with salt and pepper.
6. Serve garnished with fresh thyme and accompanied with crusty bread.
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