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Meatball Minestrone

Meatball Minestrone

Serves 4-6 


  • ⅓ cup (80ml) olive oil plus 1 extra tablespoon 
  • 1 brown onion, finely chopped 
  • 1 small fennel, thinly sliced 
  • 2 garlic cloves, crushed 
  • 3 sprigs rosemary, leaves finely chopped plus extra to serve 
  • 1.5L vegetable stock 
  • 1 x 400g can cherry tomatoes
  • 400g Our Farm beef mince 
  • 200g dried small pasta ( we used elbows) 
  • 1x  400g can cannellini beans, drained and rinsed
  • 1 tsp salt flakes 
  • 1 tsp cracked pepper 


Step 1

Heat oil in a large heavy-based saucepan over medium heat, add onion, fennel and cook, stirring for 5-6 minutes or until vegetables have softened. Add the garlic and 2 rosemary sprigs and cook for a further 2-3 minutes.

Step 2

Add stock and cherry tomatoes and bring to simmer for 20 minutes or until slightly reduced. 

Step 3

Meanwhile to make the meatballs, place the beef mince, remaining rosemary, salt flakes and cracked pepper. Measure mixture into teaspoon balls. Heat the remaining 1 tablespoon of oil in a fry pan over medium heat and cook meatballs for 3-4 minutes turning until browned. 

Step 4

To the soup add the pasta and cannellini beans,  cook for a further 7-8 minutes or until pasta is cooked. Add meatballs and serve with remaining rosemary and fennel tops. Drizzle with olive oil and enjoy with toasted sourdough.