Meatballs are always a hit in this house and our variation of Campbells Meatball Soup is making its way into our regular recipe repertoire. It is full of flavour and of course you can add whatever vegetables you have on hand to the soup.
Prep time: 20 minutes
- Cook time: 40 minutes
- 500g beef mince
- 1 red onion, grated
- 2 cloves garlic, finely chopped
- ½ cup grated Parmesan
- 1/3 cup fresh breadcrumbs (made with day old bread)
- 2 tablespoons chopped parsley
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 2 stalks celery, finely chopped
- 2 courgettes, diced
- 700ml tomato passata
- 1 litre (4 cups) Campbells™ Real Beef Stock
- ½ cup small dried pasta shapes e.g. orzo or macaroni
- chopped fresh herbs to garnish e.g. parsley or basil
Combined the beef, half the onion, garlic, half the Parmesan, breadcrumbs, parsley, oregano and garlic in a large bowl. Season with salt and freshly ground black pepper.
Roll tablespoons of mixture into balls
Heat half of the oil in a large saucepan over a medium – high heat.
Add the meatballs, cook turning until well coloured and then remove from the pan.
Heat remaining oil in the same saucepan over a medium heat and add the celery, courgettes and the rest of the onion.
Cook stirring occasionally for 4-5 minutes or until starting to soften.
Add passata and stock and meatballs to pan. Bring to the boil, and simmer, stirring occasionally, for 15 minutes.
Add the pasta to the pan and cook for a further 10 minutes.
Distribute meatballs and soup between 4 bowls.
Serve topped with remaining Parmesan and a sprinkle of herbs.