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Ribollita Meatball Soup

Ribollita Meatball Soup

This Ribollita Meatball Soup is the perfect dish for a cozy winter night in. Packed full of veggies and topped with sumptuous and hearty meatballs, crusty bread and parmesan, this soup is sure to have people coming back for seconds.

Ribollita Meatball Soup


Serves 4-6



  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 2 cups (500ml) chicken stock
  • 1 ½  cups (375ml) tomato braising liquid from the meatballs
  • Piece of rind from parmesan (optional)
  • 200g green beans, trimmed
  • 1 zucchini, thinly sliced
  • 150g baby chard leaves
  • ½ batch braised meatballs (8 meatballs) – see master recipe for Slow Braised Pork Meatballs
  • 400g can butter beans, rinsed and drained
  • Crusty bread, torn to serve
  • Finely grated parmesan, to serve



  1. Heat oil in a large saucepan over medium heat. Add the onion, celery, carrot and cook, stirring occasionally for 4-6 minutes, or until tender.
  2. Add the stock, tomato braising liquid and parmesan rind (if using) bring to a simmer, reduce heat to low and cook for 10 minutes.
  3. Add green beans, zucchini and chard leaves and cook for 3-5 minutes or until tender.
  4. Add meatballs and butter beans and cook for 5 minutes or until heated through.
  5. Remove parmesan rind (if using) and discard. Serve soup with crusty bread, parmesan and drizzle with oil.


Smart Tip:

Baby chard leaves are available from greengrocers. You can use any winter leafy greens such as spinach, silverbeet or kale.

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