Ingredients
- 500g lean Italian pork sausages
- 1 brown onion, chopped
- 2 celery stalks, chopped
- 1 red capsicum, chopped
- 1 1/2 cups Massel chicken style liquid stock
- 430g can condensed tomato soup
- 50g dried angel hair pasta, broken into pieces
- 200g broccoli, cut into small florets
Method
- Step 1Cut 1 end from each sausage. Squeeze meat from casings. Discard casings. Using hands, roll meat into small meatballs.
- Step 2Heat a non-stick saucepan over medium-high heat. Add meatballs. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion and celery to pan. Cook, stirring, for 3 to 5 minutes or until soft. Add capsicum, stock, soup, meatballs and 1/2 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 to 10 minutes or until meatballs are cooked through. Add pasta and broccoli. Simmer for 3 to 5 minutes or until pasta is tender. Serve.
Nutrition
1422 kj
Energy
10.8g
Fat Total
3.8g
Saturated Fat
5.7g
Fibre
25.5g
Protein
62mg
Cholesterol
1771mg
Sodium
31.7g
Carbs (total)
All nutrition values are per serve
Notes
Try beef and cracked pepper or spicy lamb sausages in the soup instead of pork.
- Author: Cathie Lonnie
- Image credit: Ben Dearnley & Mark O'Meara
- Publication: Super Food Ideas
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