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Winter Vegetable & Meatball Stew | DonalSkehan.com
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Winter Vegetable & Meatball Stew

January 21

Serve this stew with toasted sourdough slices, rubbed with garlic and generously drizzled with your best extra virgin olive oil for a simple lunch or supper.

  • serves Serves 4
  • time 40 mins

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/ 27 fl oz 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.

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

34 fl oz fresh chicken stock

7 oz cavolo nero, torn

3 oz orzo pasta

Good knob unsalted butter

3.5 oz fresh breadcrumbs

1/4 cup parmesan cheese, grated

14 oz 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