Minestrone Meatball Soup - cooking recipe

Ingredients

1 lb ground beef
5 None green onions, chopped
2 cloves garlic, minced
2 tbsp finely chopped fresh basil leaves
2 tbsp olive oil
4 slices prosciutto, chopped
1 None carrot, finely chopped
1 stalk celery, finely chopped
2 (13.5 oz) cans diced tomatoes
2 cups beef stock
1 None zucchini, finely chopped
1 None bay leaf
1 tbsp raw sugar
None None grated Parmesan, to serve

Preparation

In a large bowl, combine ground beef, 1/2 the green onions, 1 clove garlic and 1 tbsp basil. Season. Roll into balls, each around 1 tbsp. Chill for 10 mins.
Meanwhile, in a large saucepan, heat 1 tbsp oil over medium heat. Cook prosciutto, carrot and celery with remaining onion and garlic for 4-5 mins, until tender. Add tomatoes, stock, 2 cups water, zucchini, bay leaf and sugar. Bring to a boil then reduce heat to medium and simmer, covered, for 10 mins, until zucchini is tender. Season.
Heat remaining oil in a large frying pan over medium heat. Cook meatballs for 8-10 mins, turning on all sides, until golden and cooked through. Add meatballs to soup and simmer for 2-3 mins, to heat through. Stir remaining basil through soup. Serve sprinkled with Parmesan.