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Meatball, Bean and Pasta Soup
- Prep time 15Min
- Cook time 20Min
- Technique Broil, Stew
- Meat Beef
- Cut Ground
- Serves 2
Hearty meatball, bean, and pasta soup, perfect for a comforting meal
Ingredients
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500 g lean beef mince
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2 garlic cloves, crushed
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1 red onion, finely chopped
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1/2 cup panko breadcrumbs
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2 tbsp basil leaves, finely chopped + extra, to serve
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60 g feta cheese, crumbled + extra, to serve
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1 egg, lightly beaten
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700 g bottle of Passata of choice
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1.5 L (6 cups) salt-reduced beef stock
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2/3 cup wholemeal penne pasta
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175 g green beans, cut into 3 cm lengths
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1/2 small bunch kale, trimmed, finely shredded
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Light rye bread, toasted, lemon wedges, to serve
Method
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In a large bowl, combine mince, garlic, onion, breadcrumbs, basil, feta and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls and place on a large plate (makes 24 balls).
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In a large saucepan, add the passata, stock and 500 ml (2 cups) water. Cover and bring to the boil over high heat. Add pasta and reduce the heat to medium. Simmer, uncovered, for 5 minutes.
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Add meatballs and cook for 5 minutes. Add beans and cook for a further 2 to 3 minutes or until pasta is al dente. Remove from the heat and stir through the kale.
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Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye toast, lemon wedges and baby rocket leaves.
Tips:
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Use silverbeet, baby spinach or English spinach instead of kale.
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Goat cheese or Parmesan could be used instead of feta.
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The meatball mixture could be pan-fried, simmered in passata and served with pasta.
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Substitute canned lentils or chickpeas for pasta if desired.
