Italian Pork Meatball & Veggie Soup
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Italian Pork Meatball & Veggie Soup

Italian Pork 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 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.

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

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

1 packet

pork mince

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

2 cup

water

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Nutrition Values

Energy (kJ)2424 kJ
Fat25.4 g
of which saturates9 g
Carbohydrate47.2 g
of which sugars18.7 g
Dietary Fibre9.6 g
Protein39.8 g
Sodium2018 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, 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.

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 cooked veggies and baby leaves, stirring until wilted, 1-2 minutes.

6
6

• Divide pork meatball and veggie minestrone soup between bowls. • Sprinkle Parmesan over to serve. Enjoy!