Italian Pork Meatball & Veggie Soup
with Parmesan Cheese- Gluten(Wheat)
- Eggs
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
This warming soup is a bowl of pure Italian comfort, packed with a garden’s worth of veggies! The addition of savoury pork meatballs makes 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
carrot
1
courgette
1
potato
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
garlic paste
(May be present: Eggs, 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
1 packet
pork mince
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, pick thyme leaves. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of pork 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. • Cook meatballs, turning, until browned 6-8 minutes (cook in batches if your pan is getting crowded).
• 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.
• Add cooked veggies and baby leaves, stirring until wilted, 1-2 minutes.
• Divide pork meatball and veggie minestrone soup between bowls. • Sprinkle Parmesan over to serve. Enjoy!
