Make this vege-packed, spicy meatball soup recipe for a quick and delicious weeknight treat.
Ingredients
- 250g beef mince
- 1 tablespoon smoked paprika
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 1 zucchini, trimmed, finely chopped
- 1/2 cup (125ml) dry red wine
- 2 x 400g cans diced tomatoes
- 4 cups (1 litre) Massel chicken style liquid stock
- 1 x 400g can borlotti beans, rinsed, drained
- Basil pesto, to serve
- Shaved parmesan, to serve
Method
- Step 1Combine the mince, paprika and garlic in a medium bowl. Season with salt and pepper. Roll 1/2 tablespoons (or 2 teaspoons) of mince mixture into balls and place on a plate.
- Step 2Heat the oil in a large saucepan over high heat. Add the meatballs and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
- Step 3Add the onion, carrot, celery and zucchini to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to the boil. Add the meatballs, tomato and chicken stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Taste and season with salt and pepper.
- Step 4Ladle the soup among serving bowls. Top with a spoonful of pesto and sprinkle with parmesan. Serve immediately.
Nutrition
1286 kj
Energy
14g
Fat Total
4g
Saturated Fat
21g
Protein
1262.19mg
Sodium
10g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Double the quantity of meatballs and freeze for an emergency batch of soup, or use them another night with spaghetti
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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