Meatball, Bean and Pasta Soup
- Prep time 15Min
- Cook time 20Min
- Technique Broil, Stew
- Meat Beef
- Cut Ground
- Serves 0
Meatball, Bean and Pasta Soup
Ingredients
- 500g lean beef mince
- 2 garlic cloves, crushed
- 1 red onion, finely chopped
- 1/2 cup panko breadcrumbs
- 2 tbsp basil leaves, finely chopped + extra, to serve
- 60g feta cheese, crumbled + extra, to serve
- 1 egg, lightly beaten
- 700g bottle Passata of choice
- 1.5L (6 cups) salt-reduced beef stock
- 2/3 cup wholemeal penne pasta
- 175g green beans, cut into 3cm lengths
- 1/2 small bunch kale, trimmed, finely shredded
- 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 500ml (2 cups) water. Cover and bring to the boil over high heat. Add pasta and reduce heat to medium. Simmer, uncovered, for 5 minutes. 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 heat and stir through 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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Goats 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.
