Meatball Soup
This hearty, meatball soup is easy to make with tender, juicy meatballs, vegetables and pasta simmered in a rich tomato broth full of Italian flavour. If your family loves meatballs as much as mine, they will love this soup!
[adrotate group="2"] [adrotate group="4"]- 300g/10.6oz Ground Beef
- 300g/10.6oz Ground Pork
- ½ Cup Breadcrumbs
- ¼ Cup Fresh Parsley (chopped)
- 1 Tsp Dried Oregano
- ½ Cup Parmesan Cheese
- 2 Cloves Garlic (Minced)
- 1 Egg
- Salt & Pepper
- 1 Medium Onion (Diced)
- 4 Carrots (Sliced)
- 2 Medium Potatoes (Diced)
- 1 Green Bell Pepper (Diced)
- 3 Cloves Garlic (Minced)
- 2 (400g/14oz) Tins Tomato Juice ((Passata))
- 1 (400g/14oz) Tin Diced Tomatoes ((Polpa))
- 7 Cups Beef Stock (1 Beef Cube)
- 1 Cup Small Pasta, Ditalini
- 2 Tsp Dried Italian Mixed Herbs
- ½ Tsp Paprika
- 2 Tsps Sugar
- 4 Tbsp Fresh Parsley, chopped
- Salt & Pepper
Mix all ingredients together in a large bowl and form into tiny balls.
Heat 1 tablespoon olive oil and brown meatballs on all sides.
Transfer to a plate lined with paper towels.
The meatballs won't be cooked through at this point, they'll continue to cook through in the soup.
Heat 2 tablespoons olive oil in a large pot.
Add the onions, carrots and potatoes. Cook until veggies have started to soften.
Add the minced garlic and diced pepper, and saute for 1 minute longer.
Now add the herbs, paprika, beef stock, tomato juice, diced tomatoes, sugar, salt and pepper and bring to a boil.
Add in the meatballs and pasta. Turn down the heat to a simmer, cover and cook, stirring occasionally until pasta is tender.
Turn off heat and stir in 4 tablespoons parsley.
Enjoy!