Name: Minestrone with rosemary chicken meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Minestrone; 1 tablespoon olive oil; 1 medium brown onion (150g), chopped coarsely; 2 medium carrots (240g), chopped coarsely; 3 celery stalks (450g), trimmed, chopped coarsely; 3 clove garlic, crushed; 1 tablespoon finely chopped fresh rosemary; Rosemary chicken meatballs; 1 tablespoon finely chopped fresh rosemary; 800 gram can diced tomatoes; 1 litre (4 cups) chicken stock; 1 tablespoon caster (superfine) sugar; 1/2 cup (40g) finely grated parmesan; 1 cup loosely packed fresh basil leaves; 500 gram minced (ground) chicken; 1 clove garlic, crushed

Ingredients

Minestrone

1 tablespoon olive oil

1 medium brown onion (150g), chopped coarsely

2 medium carrots (240g), chopped coarsely

3 celery stalks (450g), trimmed, chopped coarsely

3 clove garlic, crushed

1 tablespoon finely chopped fresh rosemary

Rosemary chicken meatballs

1 tablespoon finely chopped fresh rosemary

800 gram can diced tomatoes

1 litre (4 cups) chicken stock

1 tablespoon caster (superfine) sugar

1/2 cup (40g) finely grated parmesan

1 cup loosely packed fresh basil leaves

500 gram minced (ground) chicken

1 clove garlic, crushed

Method

1.Heat oil in a large saucepan over low heat, cook onion, carrot, celery, garlic and rosemary, stirring for 5 minutes or until vegetables have softened.

2.Add tomatoes, stock and sugar and bring to the boil.

3.Meanwhile, make rosemary chicken meatballs. Combine rosemary, tomatoes, chicken stock, sugar, parmesan, basil, chicken and garlic in a medium bowl and season. Roll level tablespoons of mixture into balls.

4.Add meatballs to pan, simmer covered for 15 minutes or until meatballs are cooked through. Season to taste. Serve minestrone and meatballs topped with parmesan and basil.