Donna Hay’s Pork Meatballs, Savoy Cabbage and Pasta soup
1 tablespoon extra virgin olive oil, plus extra for drizzling
500g pork and fennel sausages, cases removed, meat torn into pieces
4 cloves garlic, thinly sliced
2 sticks celery, sliced
2 litres chicken stock
2 cups (500ml) water
700g savoy cabbage, core removed and leaves chopped
400g can white (cannellini) beans, drained and rinsed
finely grated pecorino, dried chilli flakes and cracked black pepper, to serve
Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring frequently, for 4–5 minutes or until golden brown and crisp. Remove and set aside.
Add the garlic and celery to the pan and cook, stirring, for 1–2 minutes or until golden. Add the stock and water and bring to the boil.
Add the pasta and cook for 5 minutes or until almost cooked. Add the cabbage, beans and sausage and cook for 2–3 minutes or until cooked through.
Divide the soup among bowls, top with pecorino, chilli and pepper, and drizzle with oil to serve.
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