Bowl the kids over by whipping up this warm tomato soup with beef meatballs.
Ingredients
- 250g beef mince
- 1/2 small carrot, peeled, grated
- 1/2 small zucchini, grated
- 1 green onion, chopped
- 2 teaspoons olive oil
- 1 medium brown onion, chopped
- 1 garlic clove, crushed
- 3 cups Massel beef style liquid stock
- 3 cups tomato puree
- 1 teaspoon caster sugar
- Chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Combine mince, carrot, zucchini and green onion in a bowl. Using 1 heaped teaspoon of mixture at a time, roll into 20 balls. Heat half the oil in a large non-stick frying pan over medium-high heat. Add meatballs. Cook, turning, for 5 to 7 minutes or until browned. Transfer to a plate. Cover to keep warm.
- Step 2Heat remaining oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add beef stock, tomato puree and sugar. Bring to the boil. Reduce the heat to medium-low. Add meatballs. Simmer for 10 minutes or until meatballs are cooked through. Season with pepper. Ladle into bowls. Sprinkle with chopped fresh flat-leaf parsley and serve.
Nutrition
959 kj
Energy
8.3g
Fat Total
3g
Saturated Fat
5.2g
Fibre
19.5g
Protein
37mg
Cholesterol
1509mg
Sodium
16g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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