Tagliatelle meatball soup

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Serving 4 Regular
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200 g  Beef mince

200 g  Beef sausage (casings removed)

1   Brown onion (coarsely grated)

1 c  Breadcrumbs (day-old bread)

1   Egg (lightly whisked)

1 tsp  Mixed herbs

2 Tbsp  Olive oil

1   Chopped onion

1   Carrot (peeled, finely chopped)

2   Celery sticks (finely chopped)

2 cloves   Garlic (crushed)

1/2 c  Red wine

2 x 400 g  Tomatoes (diced)

2 c  Chicken stock (salt-reduced)

150 g  Tagliatelle pasta

2 Tbsp  Lemon zest

1 clove   Chopped garlic

1 Tbsp  Parsley
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Step 1

Combine the mince, sausage meat, grated onion, breadcrumbs, egg and mixed herbs in a large bowl. Roll 2-tsp portions of mince mixture into balls. Place on a plate in the fridge for 30 mins to set

Beef mince
Beef sausage (casings removed)
Brown onion (coarsely grated)
Breadcrumbs (day-old bread)
Egg (lightly whisked)
Mixed herbs
Step 2

Heat 2 teaspoons of the oil in a saucepan over medium heat. Add meatballs and cook, turning frequently, for 5 mins or until brown all over. Transfer to a plate. 

Olive oil
Step 3

Heat 2 teaspoons of remaining oil in the pan. Add chopped onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine. Bring to the boil. Cook for 2 mins or until wine reduces by half. Return the meatballs to the pan with tomato and stock. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until vegetables are tender and soup thickens slightly. Add the pasta. Cook for 8 mins or until pasta is al dente.

Olive oil
Chopped onion
Carrot (peeled, finely chopped)
Celery sticks (finely chopped)
Garlic (crushed)
Red wine
Tomatoes (diced)
Chicken stock (salt-reduced)
Tagliatelle pasta
Step 4

Combine parsley, lemon zest, chopped garlic and remaining oil in a bowl. Season.

Olive oil
Lemon zest
Chopped garlic
Step 5

Ladle soup among serving bowls. Sprinkle with parsley mixture to serve. 

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