Beef Meatball Soup
Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1L Campbell's Real Beef Liquid Stock
- 1/2 cup San Remo Macaroni Pasta No 38
- 1/3 cup fresh breadcrumbs
- 1 brown onion (finely chopped)
- 2tablespoons parsley
- 1/4 cup extra virgin olive oil
- 1tablespoons parmesan (finely grated)
- 500grams lean beef mince
- 700milliliter Macro Organic Passata
- 2tablespoons fresh basil (chopped)
- 2 clove garlic cloves (crushed)
- 2 celery sticks (finely chopped)
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
28.8grams
Fat
38.0grams
Carbs
24.8grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine beef, breadcrumbs and parsely in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
Step 2 of 5
Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.
Step 3 of 5
Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.
Step 4 of 5
Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through.
Step 5 of 5
Spoon among serving bowls. Serve with parmesan. Garnish with basil.
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