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Winter Vegetable & Meatball Stew | DonalSkehan.com
  • winter

Winter Vegetable & Meatball Stew

January 27

Packed with seasonal vegetables and sausage meatballs spiked with fennel seeds, it embodies the essence of hearty comfort food.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Squeeze the sausage meat from the cases into a bowl. Add the fennel seeds and squeeze to mix together then shape into 16 small balls.
  2. 2. Heat 2 tbsp oil in a large pan over a medium high heat and brown the meatballs all over then set aside.
  3. 3. In a large saucepan heat 1 tbsp oil and gently fry the onion, leek and celery for 5 minutes. Add garlic and celeriac and fry for a few minutes more then add 800ml of the stock. Simmer for 15 minutes then add the cavolo nero, orzo and meatballs and remaining stock to the soup. Simmer for a further 10 minutes.
  4. 4. Heat 1 tbsp oil in a frying pan with the butter and fry the breadcrumb gently for 5-10 minutes until golden. Spread on a plate to cool then mix with the parmesan.
  5. 5. Add the cannellini beans to the soup and cook for a minute or two more than serve with a scattering of the cheesy crumbs.

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Ingredients

6 good quality sausages 

1 tsp fennel seeds, roughly ground

4 tbsp olive oil

1 large onion, finely sliced

2 small leeks, sliced

3 sticks celery, sliced

2 cloves garlic, finely sliced

½ a celeriac, peeled and diced

1 ltr fresh chicken stock

7oz cavolo nero, torn

3oz orzo pasta

Good knob unsalted butter

3.5oz fresh breadcrumbs

large handful parmesan cheese, grated

14oz tin cannellini beans, drained and rinsed

6 good quality sausages 

1 tsp fennel seeds, roughly ground

4 tbsp olive oil

1 large onion, finely sliced

2 small leeks, sliced

3 sticks celery, sliced

2 cloves garlic, finely sliced

½ a celeriac, peeled and diced

1 ltr fresh chicken stock

200g cavolo nero, torn

80g orzo pasta

Good knob unsalted butter

100g fresh breadcrumbs

25g parmesan cheese, grated

400g tin cannellini beans, drained and rinsed