Italian meatball soup

Italian meatball soup


This hearty soup is a fabulous winter warmer - but dont take my word for it - read the reviews at the bottom of the recipe from members!

The ingredient of Italian meatball soup

  1. 500g lean beef mince
  2. 1 small red onion, grated
  3. 2 garlic cloves, crushed
  4. 1/2 cup fresh white breadcrumbs
  5. 1/3 cup basil leaves, finely chopped
  6. 1/3 cup grated parmesan cheese
  7. 1 egg, lightly beaten
  8. 700g bottle (2 3/4 cups) tomato pasta sauce with basil
  9. 4 cups Massel chicken style liquid stock
  10. 1/2 cup risoni pasta
  11. 2 zucchini, diced
  12. 150g green beans, trimmed, cut into thirds
  13. 1/3 cup grated parmesan cheese and
  14. Crusty Italian bread, to serve
  15. Salt, to season

The instruction how to make Italian meatball soup

  1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
  2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
  3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
  4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.

Nutritions of Italian meatball soup

calories: 510.982 calories
calories: 19 grams fat
calories: 7 grams saturated fat
calories: 40 grams carbohydrates
calories: 13 grams sugar
calories: 42 grams protein
calories: 2019.75 milligrams sodium
calories: NutritionInformation

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