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Meatball soup with cheesy bread crusts
Meatball soup with cheesy bread crusts
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Family-friendly meatball soup with cheesy bread.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 brown onions, finely chopped
  • 2 potatoes, peeled, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 4.00 garlic cloves, crushed
  • 22.20 gm tomato paste
  • 2.50 gm caster sugar
  • 1/2 tsp dried chilli flakes (optional)
  • 1.5L (6 cups) salt reduced chicken style liquid stock
  • 400g can crushed tomatoes
  • 2.00 tsp dried oregano
  • 82.50 ml fresh basil leaves, chopped
  • 12 x 2cm thick slices day-old baguette
  • 130g (1 1/4 cups) coarsely grated fresh mozzarella
  • 60g (3/4 cup) finely grated parmesan
  • 400g beef mince
  • 30g (1/2 cup) panko breadcrumbs
  • 62.50 ml parsley leaves, finely chopped
  • 1 lemon, rind finely grated
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Prepare the baking tray with baking paper. Mix all ingredients in a large bowl. Shape heaped teaspoonfuls of the mixture into balls and arrange them on the lined tray. Chill in the fridge for 30 minutes.
  • 1. Heat oil in a flameproof casserole dish over medium-high heat until sizzling. Brown meatballs in 2 batches, turning occasionally, for 3-4 minutes. Transfer to a bowl using a slotted spoon. 2. Cook onion in the same dish, stirring, for 1 minute. Add potato, carrot, celery, and garlic. Cook for 1-2 minutes until vegetables start to soften. 3. Stir in tomato paste, sugar, and chili if desired, for another minute. Add stock, tomato, bay leaves, and oregano. Season with pepper. Bring to a boil, then reduce heat to low. 4. Simmer uncovered for 30 minutes, stirring occasionally, until vegetables are tender. Serve hot and enjoy!
  • Simmer meatballs and fresh basil until fully cooked, about 2-3 minutes.
  • 1. Preheat the grill to high heat. 2. Arrange the bread slices on a baking tray and toast, turning once, for 1-2 minutes until golden brown. 3. Sprinkle the cheeses over the toasted bread. 4. Place the cheesy bread under the grill for 2-3 minutes until melted, golden, and bubbly. 5. Serve the soup topped with the cheesy toast.

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