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Beefy Beef Soup



  • 1.

    Separate the mince into two equal amounts, place 500g into a large saucepan and cover with water, add the carrot tops, carrot peelings, onionskin, onion ends, celery trimmings and anchovies. Bring to a boil, pop on a lid then simmer for at least 1 hour (2 is better).

  • 2.

    Finely chop or grate the onion, carrot and celery then place in a large mixing bowl with the second 500g of mince. Add in the stock powder, Worcestershire sauce and egg then thoroughly mix.

  • 3.

    Form the mix into 2cm balls and place into an oven tray and bake at 230C for 10-15 minutes.

  • 4.

    Pass the stock through a fine strainer and serve in a bowl full of meatballs.


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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beefy Beef Soup.


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