Beef meatball and pasta soup
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| Prep time: 15min |
Cooking time: 20min |
| Serving 4 | Regular |
Ingredients
200 g Macaroni
500 g Lean beef mince
2 cloves Garlic, crushed
1 Red onion, finely chopped
1/2 c Breadcrumbs
2 Tbsp Basil leaves, finely chopped (plus extra to serve)
60 g Feta cheese, crumbled (plus extra to serve)
1 pinch Salt and pepper
1 Egg, lightly beaten
1/2 c Passata
6 c Beef stock
175 g Green beans, cut into 3 cm pieces
1/2 Kale (or spinach), trimmed and finely shredded
4 slices Rye bread, toasted
4 Lemon wedges, to serve
Instructions
Step 1
In a large bowl combine mince, garlic, onion, breadcrumbs, basil, feta and egg. Season with salt and pepper and combine well. Roll heaped tablespoons of mince mixture into balls and set aside on a large plate (makes 24 balls).
Lean beef minceGarlic, crushedRed onion, finely choppedBreadcrumbsBasil leaves, finely chopped (plus extra to serve)Feta cheese, crumbled (plus extra to serve)Egg, lightly beatenSalt and pepper
Add the passata, stock and 500 ml (2 cups) water to a large saucepan. Cover and bring to the boil over high heat. Add the macaroni and reduce heat to medium. Simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add beans and cook for a further 2 to 3 minutes or until pasta is al dente. Remove from heat and stir in kale.
Beef stockGreen beans, cut into 3 cm piecesKale (or spinach), trimmed and finely shreddedMacaroniPassata
Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye bread and lemon wedges.
Basil leaves, finely chopped (plus extra to serve)Feta cheese, crumbled (plus extra to serve)Rye bread, toastedLemon wedges, to serveSimilar Recipes
25min
Regular
By Tasteofhome.com
1h 10min
Regular
By taste of home
