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Italian meatball soup
Italian meatball soup
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Cozy up with this comforting winter soup, rave reviews on Taste.com.au!
Ingredients:
  • 500g Organic Beef Mince
  • 1 small red onion, grated
  • 2 garlic cloves, crushed
  • 125.00 ml fresh white breadcrumbs
  • 82.50 ml basil leaves, finely chopped
  • 82.50 ml grated parmesan cheese
  • 1 egg, lightly beaten
  • 700g bottle (2 3/4 cups) tomato pasta sauce with basil
  • 1020.00 gm chicken style liquid stock
  • 125.00 ml risoni pasta
  • 2 zucchini, diced
  • 150g green beans, trimmed, cut into thirds
  • 82.50 ml grated parmesan cheese and
  • Crusty Italian bread, to serve
  • Salt, to season
Instructions:
  • In a spacious bowl, mix together minced meat, onion, garlic, breadcrumbs, basil, parmesan, and egg. Season generously with salt and pepper, then thoroughly combine. Roll the mixture into small balls using a tablespoon. Arrange them on a large plate.
  • Combine tomato sauce, stock, and 2 cups of water in a large saucepan. Cover and bring to a high boil, skimming any froth from the surface. Carefully add the meatballs and simmer gently.
  • Simmer uncovered over medium-low heat for 10 minutes. Stir in risoni and cook for an additional 5 minutes. Add zucchini and beans, cook for 5 more minutes until risoni and vegetables are tender.
  • Serve the soup in bowls, topping each with a sprinkle of Parmesan cheese and a side of crusty Italian bread.

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