Name: Italian meatball and spaghetti soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500g beef mince; 1 cup breadcrumbs; ½ cup parmesan, finely grated, plus extra to serve; ½ cup basil, finely chopped, plus extra leaves to serve; ½ onion, grated; 1 egg, lightly beaten; 1 Tbsp tomato paste; 1 litre chicken or vegetable stock; 700ml tomato passata; 200g spaghetti, broken; 1 Tbsp olive oil; 1 zucchini, chopped; 1 head broccoli, cut into florets; Toasted pine nuts, to serve

Italian meatball and spaghetti soup

Warm and hearty, this soup is a guaranteed crowd-pleaser!

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

500g beef mince

1 cup breadcrumbs

½ cup parmesan, finely grated, plus extra to serve

½ cup basil, finely chopped, plus extra leaves to serve

½ onion, grated

1 egg, lightly beaten

1 Tbsp tomato paste

1 litre chicken or vegetable stock

700ml tomato passata

200g spaghetti, broken

1 Tbsp olive oil

1 zucchini, chopped

1 head broccoli, cut into florets

Toasted pine nuts, to serve

Method

In a bowl, combine mince, breadcrumbs, parmesan, basil, onion, egg and tomato paste. Season and mix well. Roll heaped teaspoon mixture into balls. Chill 15 minutes.

Bring stock and passata to boil. Add spaghetti. Simmer 5 minutes.

Meanwhile, in a frying pan, heat oil on medium. Brown meatballs 4-5 minutes, turning on all sides.

Add meatballs, zucchini and broccoli to soup. Simmer 4-5 minutes until meatballs are cooked through and pasta is tender. Season to taste.

Serve soup topped with extra parmesan, extra basil and pine nuts.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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