Italian meatball and vegetable soup

Prep: 10 mins
Cook: 360 mins
Italian meatball and vegetable soup
This medley of meatballs and vegetables ticks all the savoury boxes in one go.
 

1 egg, lightly beaten

1 large onion, finely chopped

Handful dry bread crumbs

2 tbsp Parmesan cheese, grated

2 tbsp flat leaf parsley

1 tsp salt

¾ tsp ground black pepper

500g lean beef mince

1 tbsp vegetable oil

1ltr chicken stock

2 large carrots, chopped

2 tbsp dried oregano

100g fusilli pasta or pasta shape of choice

In a large bowl, combine the eggs, onion, bread crumbs, cheese, parsley, ½ teaspoon of the salt, and ½ teaspoon of the pepper.

Add the minced beef and mix well.

Shape mixture into meatballs. In a large skillet, heat 1 tablespoon of oil and brown the meatballs and remove to kitchen paper to drain.

Use either a slow cooker or large pot and combine the stock, carrots, dried oregano, the remaining salt, and pepper.

Add the meatballs and cook, covered

on low for 6 hours or on the hob for 4 hours stirring every hour.

Add in pasta, and during the last 20 minutes of cooking.

Ladle into bowls and serve.

Serves
8

Preparation Time
10 minutes

Cooking Time
360 minutes

Main ingredients
Beef, Cheese, Pasta & Noodles, Vegetables, Bread, Stock/Broth, Herbs

Recipe Type
Soups, Dinner, Family Dinners, Pasta/Noodles, Slow cooking

Cuisine
Italian

Level of Difficulty
Easy

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