Beef meatball and chickpea soup

Serves 4-6  

Ingredients

• ¼ cup (60ml) olive oil
• 40g unsalted butter
• 2 tablespoons fresh thyme leaves
• 1 brown onion, sliced
• 1 carrot, diced
• 1 fennel, tops removed and finely chopped
• 4 cups (1L) vegetable stock
• 2 cups (500ml) Our farm beef bone broth
• 400g chickpeas, drained, rinsed
• 200g cherry tomatoes
• 1 small piece of parmesan rind
• Parmesan cheese to serve

Herb beef meatballs

• 300 Our Farm grass fed premium beef mince
• ¼ cup chopped fresh herbs
• 2 tablespoons grated parmesan cheese
• 2 tablespoons panko bread crumbs

Method

Step 1

In a bowl combine all the herb beef meatball ingredients and season with salt flakes and cracked pepper. Mix to combine and roll out into teaspoon size meatballs.

Step 2

Heat oil and butter in a large saucepan over high heat. Add onion, garlic, thyme, carrot, fennel and thyme, and cook, stirring, for 8-10 minutes until vegetables have softened.

Step 3

Add stock, beef broth, chickpeas, cherry tomatoes and parmesan rind. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until reduced slightly.

Step 4

Carefully drop meatballs into the soup and cook for a further 10 minutes. Discard parmesan rind.

To serve, divide amongst bowls and scatter with grated parmesan.