adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Meatball, bean and pasta soup
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate dinner with juicy beef meatballs in rich passata, topped with kale and tangy feta.
Ingredients:
  • 500g lean beef mince
  • 1 red onion, finely chopped
  • 125.00 ml panko breadcrumbs
  • 40.00 ml basil leaves, finely chopped, plus extra to serve
  • 60g feta cheese, crumbled, plus extra to serve
  • 1 egg, lightly beaten
  • 700g bottle Passata of choice
  • 1.5l (6 cups) salt-reduced beef stock
  • 165.00 ml wholemeal penne pasta
  • 175g green beans, cut into 3cm lengths
  • 1/2 small bunch kale, trimmed, finely shredded
  • Light rye bread, toasted
  • Lemon wedges, to serve
Instructions:
  • Mix the mince, garlic, onion, breadcrumbs, basil, feta, and egg in a large bowl, season well, and ensure everything is combined. Shape heaped tablespoons of the mixture into balls, and place them on a large plate to make 24 balls.
  • - Combine passata, stock, and 500ml (2 cups) water in a large saucepan. Bring to a boil, then add the pasta and reduce to medium heat. Simmer for 5 minutes. - Add the meatballs and cook for an additional 5 minutes, then mix in the beans and cook for 2 to 3 more minutes until pasta is al dente. - Remove from heat and stir in the kale before serving.
  • Serve the soup in bowls and garnish with fresh basil and crumbled feta. Accompany with rye toast, lemon wedges, and baby rocket leaves.

Similar Recipes