Italian meatball and vegetable soup
Prep:
10 mins
Cook:
360 mins
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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