Meatball, bean and pasta soup

Meatball, bean and pasta soup

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Impress nonna with these tasty beef meatballs, simmered gently in passata and served with kale and feta.

The ingredient of Meatball, bean and pasta soup

  1. 500g lean beef mince
  2. 2 garlic cloves, crushed
  3. 1 red onion, finely chopped
  4. 1/2 cup panko breadcrumbs
  5. 2 tablespoon basil leaves, finely chopped, plus extra to serve
  6. 60g feta cheese, crumbled, plus extra to serve
  7. 1 egg, lightly beaten
  8. 700g bottle Passata of choice
  9. 1.5l (6 cups) salt-reduced beef stock
  10. 2/3 cup wholemeal penne pasta
  11. 175g green beans, cut into 3cm lengths
  12. 1/2 small bunch kale, trimmed, finely shredded
  13. Light rye bread, toasted
  14. Lemon wedges, to serve

The instruction how to make Meatball, bean and pasta soup

  1. 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).
  2. 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.
  3. Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye toast, lemon wedges and baby rocket leaves.

Nutritions of Meatball, bean and pasta soup

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calories: https://schema.org
calories: NutritionInformation

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