Italian Beef Meatball Soup
with Potato, Leek & Parmesan- Gluten
- Wheat
- Milk
Nothing suits a cold night more than a bowl of warm, steamy soup. This bowl of pure Italian comfort is packed wiith 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.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
250 g
Beef Mince
1 packet
Rosemary
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
2
Celery
1 packet
Tomato Paste
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, pick and finely chop rosemary. Thinly slice celery and leek. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add meatballs, and cook, turning until browned 6-8 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• Return saucepan to a medium high heat with a drizzle of olive oil. Cook leek and celery until tender, 4-5 minutes. • Add garlic paste, tomato paste and rosemary, and cook stirring until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. • Bring to the boil, then reduce heat to medium. Return meatballs and simmer until slightly reduced, 3-4 minutes.
• Add roasted veggies and the brown sugar, stirring until combined, 1-2 minutes.
• Divide Italian beef meatball soup between bowls. Sprinkle over grated Parmesan cheese to serve. Enjoy!
