Name: Tomato and bean soup with beef and parmesan meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 1 brown onion, finely diced; 1 carrot, diced; 2 celery stalks, chopped; 2 garlic cloves, crushed; 40.00 ml roast seasoning paste (see Notes); 2 x Mutti Polpa Finely Chopped Tomatoes 400g; 400g can borlotti beans, drained, rinsed; 4 slices white bread; 128.75 gm milk; 400g beef mince; 1 egg, lightly beaten; 125.00 ml parmesan, finely grated; 1 garlic clove, crushed; 1 tsp dried oregano; Fresh basil leaves, to serve; Parmesan, extra, grated, to serve

Tomato and bean soup with beef and parmesan meatballs

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Hearty meatball and parmesan soup with creamy borlotti beans for a delicious weeknight dinner.

Ingredients:

36.40 gm extra virgin olive oil
1 brown onion, finely diced
1 carrot, diced
2 celery stalks, chopped
40.00 ml roast seasoning paste (see Notes)
2 x Mutti Polpa Finely Chopped Tomatoes 400g
400g can borlotti beans, drained, rinsed
4 slices white bread
128.75 gm milk
400g beef mince
125.00 ml parmesan, finely grated
1 garlic clove, crushed
1 tsp dried oregano
Fresh basil leaves, to serve
Parmesan, extra, grated, to serve

Instructions:

In a large saucepan over medium heat, sauté onions in oil until softened, about 5 minutes. Stir in carrots and celery, cooking for an additional 3 minutes. Add garlic and seasoning paste, cook until fragrant for about a minute. Add tomatoes, 1 litre of cold water, and beans. Bring to a boil, then reduce heat to medium and simmer uncovered for 20 minutes.
While the meatballs are being prepared, prepare the Beef and parmesan meatballs. Start by removing and discarding the crusts from the bread, then roughly chop it up. Put the bread in a large bowl along with the milk, and let it sit for 5 minutes until the milk is absorbed. Next, add the mince, egg, parmesan, garlic, and oregano to the bowl. Season with salt and pepper, mix everything together thoroughly, and then roll 2 level tablespoons of the mince mixture into balls. Repeat this process with the remaining mixture.
In a large non-stick frying pan over medium-high heat, sizzle oil to a shimmer. Saute meatballs, turning occasionally, for 5 minutes until golden brown on all sides.
Add the meatballs to the soup and cover with a lid. Allow to simmer for 10 minutes, or until the meatballs are fully cooked. To serve, top the soup with fresh basil leaves and grated parmesan cheese.

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