Easy Italian meatball soup
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tender meatballs, pasta and plenty of vegies will ensure this soup fills you up without weighing you down.
Ingredients
Oil spray
2 x 3 second spray(s)
Pork mince, raw
325 g, and veal, lean
Egg(s)
1 medium
Dried breadcrumbs
25 g
Fresh basil
1 tbs, finely chopped, plus 1/3 cup shredded for garnish
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, cut into 1cm pieces
Red capsicum
1 medium, cut into 1cm pieces
Zucchini
1 large, cut into 1cm pieces
Mushrooms
100 g, thinly sliced
Garlic
2 clove(s), crushed
Canned diced tomatoes
400 g
Chicken stock
2 cup(s), (500ml)
Egg pasta
110 g, (risoni)
Instructions
1
Combine the mince, egg, breadcrumbs, finely chopped basil and one-third of the onion in a medium bowl. Mix well. Roll tablespoons of the mixture into balls to make 16 meatballs.
2
Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add the meatballs and cook for 3–4 minutes or until browned all over. Remove from the pan. Wipe pan clean with paper towel.
3
Lightly spray the same pan with oil. Add the carrot and remaining onion and cook, stirring, for 3–5 minutes or until onion is softened. Add the capsicum, zucchini, mushrooms and garlic and cook, stirring, for 2 minutes.
4
Add the tomatoes, stock and 1½ cups (375ml) water and bring to the boil. Add the risoni. Reduce heat to low and simmer, covered, for 5 minutes. Add the meatballs and simmer, covered, for 5–7 minutes or until the risoni is tender and the meatballs are cooked through.
5
Serve sprinkled with the shredded basil.
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