Meatball soup

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

I love cavolo nero season, but you could also use Swiss chard. Wondering why you should save your Parmesan rinds? This is why. I collect mine and freeze them for when I make this or a minestrone.

Ingredients

2 T olive oil
600 g Woolworths beef-and-pork frikkadels
2 leeks, chopped
4 cloves garlic, chopped
3 cups beef stock
sea salt and freshly ground black pepper, to taste
1 bunch cavolo nero (or 180 g kale), chopped
1 T balsamic vinegar
Parmesan, grated, for sprinkling
olive ciabatta, for serving

Cooking Instructions

1. Heat the olive oil in a large, deep pan. Fry the meatballs until golden brown but not cooked through. Remove from the pan.

2. Add the leeks and fry over a low heat until soft. Add the garlic and cook for 1 minute, then add the meatballs and stock and cook for 10 minutes.

3. Season and add the cavolo nero or kale and cook until wilted, about 2 minutes. Stir in the balsamic vinegar. Sprinkle with the Parmesan and serve with the ciabatta.

Find more meatball recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom