Tomato And Bean Soup With Beef And Parmesan Meatballs
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Serves4
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Prep 20 minutes
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Cook 40 minutes
Ingredient
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1 tablespoon extra virgin olive oil
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1 brown onion, finely diced
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1 carrot, diced
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2 celery stalks, chopped
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2 garlic cloves, crushed
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2 tablespoons roast seasoning paste
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800g can chopped tomatoes
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400g can borlotti beans, drained, rinsed
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Beef and parmesan meatballs
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4 slices white bread
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½ cup milk
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400g beef mince
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1 egg, lightly beaten
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½ cup finely grated parmesan
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1 garlic clove, crushed
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1 teaspoon dried oregano
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1 tablespoon extra virgin olive oil
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Fresh basil leaves and extra grated parmesan, to serve
Recipe
1. Heat oil in a
large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until
softened. Add carrot and celery. Cook for 3 minutes. Add garlic and seasoning
paste. Cook, stirring, for 1 minute or until fragrant. Add tomato, 1 litre cold
water and beans. Bring to the boil. Reduce heat to medium. Simmer, uncovered,
for 20 minutes.
2. Meanwhile, make
Beef and parmesan meatballsRemove and discard crusts from bread. Roughly chop.
Place bread and milk in a large bowl. Set aside for 5 minutes or until milk is
absorbed. Add mince, egg, parmesan, garlic and oregano. Season with salt and
pepper. Mix well to combine. Roll 2 level tablespoons of mince mixture into
balls and repeat with remaining mixture.
3. Heat oil in a
large non-stick frying pan over medium-high heat. Cook meatballs, turning, for
5 minutes or until browned.
4. Transfer
meatballs to soup. Cover. Simmer for 10 minutes or until meatballs are cooked
through. Serve soup topped with basil and parmesan.
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Nutrition: (per serve) 2912kJ; 26.9g fat; 8.8g sat fat; 42.6g
protein; 64.8g carbs; 13.2g fibre; 114mg chol; 1020mg sodium
Tomato And Bean
Soup With Beef And Parmesan Meatballs
