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Paprika-meatball and borlotti bean soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try this quick and delicious spicy meatball soup loaded with vegetables for a satisfying weeknight meal.
Ingredients:
  • 250g beef mince
  • 10.00 gm smoked paprika
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 zucchini, trimmed, finely chopped
  • 125ml red wine
  • 2 x 400g cans diced tomatoes
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 1 x 400g can borlotti beans, rinsed, drained
  • Basil pesto, to serve
Instructions:
  • In a medium bowl, mix together the mince, paprika, and garlic. Season with salt and pepper. Shape the mince mixture into 1/2 tablespoon-sized (or 2 teaspoon-sized) balls and place them on a plate.
  • In a large saucepan over high heat, heat the oil until shimmering. Add the meatballs and cook, stirring occasionally, for 5 minutes or until beautifully golden. Transfer the meatballs to a serving bowl.
  • Sauté onion, carrot, celery, and zucchini in the pan until onion softens. Pour in the wine and bring to a boil. Add in the meatballs, tomato, and chicken stock and bring to a simmer. Cook for 15 minutes until soup slightly thickens. Mix in the beans, season with salt and pepper to taste. Enjoy!
  • Pour the soup into individual bowls. Add a dollop of pesto on top and sprinkle with fresh parmesan. Serve promptly.

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