Italian Beef Meatball & Veggie Soup
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Italian Beef Meatball & Veggie Soup

Italian Beef Meatball & Veggie Soup

with Parmesan Cheese

This warming soup is a bowl of pure Italian comfort, packed with a garden’s worth of veggies! The addition of savoury beef meatballs make this dish extra hearty, and a sprinkle of Parmesan over the top gives just the right amount of rich cheesiness.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Allergens:
Gluten
Egg
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

1

potato

1 packet

beef mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

beef-style stock powder

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

2 cup

water

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Nutrition Values

Energy (kJ)2715 kJ
Fat29.9 g
of which saturates11.8 g
Carbohydrate47.2 g
of which sugars18.7 g
Dietary Fibre9.6 g
Protein44.1 g
Sodium1997 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, courgette and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned 6-8 minutes (cook in batches if your pan is getting crowded).

4
4

• Add tomato paste and garlic paste to the saucepan and cook, stirring until fragrant, 1-2 minutes. • Add beef-style stock powder and the water. Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.

5
5

• Add roasted veggies and baby leaves, stirring until wilted, 1-2 minutes.

6
6

• Divide beef meatball and veggie soup between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!