-
Prep time
15 minutes
-
Cook time
10 minutes
-
Serves
Serves 2 to 4
Author Notes
Minestrone made with green vegetables (like beans, peas, and zucchini) tastes crisp and fresh. But it still should be a soup that warms the soul, so I’ve added tiny meatballs, brightened with arugula and lime, for that cozy, hearty feeling. It’s the German in me. I can’t help it.
From 365: A Year of Everyday Cooking & Baking © 2019 by Meike Peters. Photography © 2019 by Meike Peters. Published by Prestel. —Meike Peters | eat in my kitchen
Continue After Advertisement
Watch This Recipe
Green Minestrone With Lime-Arugula Meatballs
Ingredients
-
14 ounces
(400g) ground beef
-
2
large cloves garlic, crushed, plus 1 large clove garlic, cut in half
-
2 ounces
ounces (60g) arugula leaves, finely chopped
-
1 teaspoon
(heaping) freshly grated lime zest
-
Fine sea salt
-
Finely ground pepper
-
Extra-virgin olive oil
-
3/4 pound
(340g) trimmed mixed green vegetables (such as green beans, frozen peas, zucchini, Brussels sprouts, broccoli, or kale, cut into bite-size pieces if necessary)
-
4 1/4 cups
(1 liter) homemade or quality store-bought vegetable broth, hot
-
1 tablespoon
freshly squeezed lime juice
-
1
bay leaf
-
1
spring onion (green part only), thinly sliced
Directions
-
Combine the ground beef, crushed garlic, arugula, lime zest, 1 teaspoon of salt, and a generous amount of pepper in a large bowl and mix with your hands until well combined. Form the mixture into 38 roughly 1-inch (2.5 cm) meatballs.
-
Heat a splash of olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute. Add a little more oil and the vegetables and sauté, stirring, for 1 minute. Add the hot vegetable broth, lime juice, and bay leaf, season to taste with salt and pepper, and bring to a boil. Add the meatballs then reduce the heat, cover, and simmer gently for 4 to 6 minutes or until the meatballs are just cooked through and the vegetables are tender. Season to taste with salt, pepper, and additional lime juice.
-
Divide the soup among deep bowls, sprinkle with the spring onion, and serve immediately.
See what other Food52ers are saying.