Fasolada with Meatballs
Fasolada is one of the best-known and most beloved dishes in Greek cuisine, made with nutritious white beans and vegetables. In this version, we've enriched it with delicious meatballs for an even more satisfying meal. The roots of Fasolada date back to ancient Greece, where beans were considered a staple food. This dish is the perfect choice for colder days when you crave a warm, comforting soup.
Ingredients for this recipe
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Preparation Steps
1
If using dried white beans, soak them overnight, then cook in salted water until tender. If using canned beans, rinse them and set aside.
2
In a bowl, combine the ground beef with finely chopped parsley, breadcrumbs, egg, salt, and pepper. Form into small meatballs.
3
Heat the olive oil in a large pot or Dutch oven. Brown the meatballs on all sides until golden brown. Remove from the pot and set aside.
4
In the same pot, sauté the chopped onion, celery, garlic, and carrots until softened. Add the tomato paste and cook for another 2 minutes.
5
Pour in the water or broth, then add the cooked white beans, oregano, bay leaves, salt, and pepper. Bring to a boil.
6
Return the meatballs to the pot, reduce heat to low, and simmer for 20-25 minutes, allowing the flavors to meld.
7
Serve the fasolada garnished with freshly chopped parsley, and offer with a side of crusty bread.
