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Family Style Italian Meatball Soup

Name: Family Style Italian Meatball Soup
Cuisine: Italian
Ingredients: 500g beef mince 10/12%fat; 1 large egg; 2 tsp dried mixed herbs; 3 tbsp bread crumbs (homemade, golden or panko are all fine); 2 tbsp finely grated parmesan; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 1 medium onion finely diced; 2 medium sticks celery finely diced; 2 medium carrots diced; Approx 5cm parmesan rind; 1 tbsp finely chopped garlic; 1 bell pepper diced; 1 medium courgette diced; 1/2 tsp chilli powder; 2 tsp dried oregano; 3 x 400g tins chopped tomatoes blended or pasata; 750ml veg stock; 2-3 tsp sugar (optional); 175g small dried pasta eg Cavatelli, macaroni; Good handful torn basil leaves; Salt and black pepper; Handful Fresh basil leaves; 30-40g finely grated parmesan

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Cat Hollow

429 recipes

Ingredients

Meatballs

500g beef mince 10/12%fat
1 large egg
2 tsp dried mixed herbs
3 tbsp bread crumbs (homemade, golden or panko are all fine)
2 tbsp finely grated parmesan
1/2 tsp salt
1/4 tsp black pepper

Soup

2 tbsp olive oil
1 medium onion finely diced
2 medium sticks celery finely diced
2 medium carrots diced
Approx 5cm parmesan rind
1 tbsp finely chopped garlic
1 bell pepper diced
1 medium courgette diced
1/2 tsp chilli powder
2 tsp dried oregano
3 x 400g tins chopped tomatoes blended or pasata
750ml veg stock
2-3 tsp sugar (optional)
175g small dried pasta eg Cavatelli, macaroni
Good handful torn basil leaves
Salt and black pepper

To finish

Handful Fresh basil leaves
30-40g finely grated parmesan

Preparation

Put the ingredients for the meatballs in a mixing bowl and mix well using your hands. Then shape into 20 bite size meatballs, rolling between your palms.
Heat a large soup pot to medium and add the olive oil and half the meatballs and gently seal them off on each side, just long enough to seal them and then careful remove and do the second batch. Remove and set aside.
Add the onion, celery, parmesan rind and a good pinch of salt to the pot and sauté for 5mins, then add the carrot and garlic and sauté for another 5mins, then add the bell pepper and courgette and sauté for about 20mins until the veg are soft. Then stir in the chilli powder and oregano, the blended tomatoes/pasata and the stock and sugar. Cover and bring up to a gentle simmer for 35mins, stirring occasionally.
Stir in a pinch of salt and pepper, then the pasta for 5mins, and then gently add the meatballs. Cover and simmer on the lowest heat for 25mins, then stir in the torn basil. Season to taste, cover, remove from the heat and rest for 10mins before serving. Finish with basil and Parmesan.