Italian meatball soup
- 500g lean beef mince
- 1 small red onion, grated
- 2 cloves garlic, crushed
- ½ cup fresh white breadcrumbs
- ½ cup finely chopped basil
- 1 egg, lightly beaten
- 2 ¾ cups tomato pasta sauce with basil
- 4 cups quality chicken stock
- ½ cup risoni pasta
- 2 courgetteszucchini, summer squashX, diced
- 150g green beans, cut into thirds
1 Combine mince, onion, garlic, breadcrumbs, basil and egg in a large bowl. Season with salt and pepper, mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
2 Pour tomato sauce, stock and 2 cups water into a deep saucepan. Cover, bring to the boil and then add meatballs and return to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes, uncovered.
3 Add risoni and cook for 5 minutes. Add courgettes and beans. Cook for 5 minutes, or until risoni and veges are tender.
4 Serve with parmesan and crusty Italian bread.Recipe supplied by Healthy Food Guide reader, Sally Gin (Auckland)
Nutrition Info (per serve)
Total fat 13.3g
Saturated fat 4.9g
Dietary fibre 4.5g
You could put lots of different vegetables into the soup, like carrots, leeks or even potatoes.
Try using lean pork or chicken mince for a change of flavour.
Sally says: "This is an adaptation of one of my friend's recipes. We share recipes amongst ourselves. It's a very nice recipe for winter dinners!"
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