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Italian Meatball Soup

A complete meal.

500g lean minced beef
1 teaspoon each: crushed garlic, dried oregano
1/3 cup each: fresh white breadcrumbs, finely chopped basil leaves, grated parmesan cheese
1 egg, lightly beaten
salt and pepper to taste
737g jar tomato pasta sauce with basil
1 cup water
4 cups chicken stock
1/2 cup orzo pasta
2 courgettes, diced
150g round green beans, thickly sliced

Combine the mince, garlic, oregano, breadcrumbs, basil, parmesan and egg in a large bowl. Season. Mix well. Roll tablespoonfuls of the mixture into balls between your palms. Place on a large plate. 

Pour the tomato pasta sauce into a large, deep saucepan. Wash the jar out with the water and tip into the pan together with the stock. Cover. Bring to the boil over high heat. Skim any froth from the surface. Add the meatballs. Return to a gentle boil.

Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Add the orzo and cook for a further 5 minutes. Add the courgettes and beans. Cook for 5 minutes or until the orzo and vegetables are tender.

Ladle into serving bowls. Great sprinkled with parmesan and served with crusty bread.

Serves 8.