Recipe
Meatball, bean and pasta soup
- Serves 4
- Prep Time 15 mins
- Cooking Time 20mins
Ingredients
- Serves 4
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Method
- 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).
- 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.
- Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye toast, lemon wedges and baby rocket leaves.
Tips
- Use silverbeet, baby spinach or English spinach instead of kale.
- Goats cheese or parmesan could be used instead of feta.
- The meatball mixture could be pan-fried, simmered in passata and served with pasta.
- Substitute canned lentils or chickpeas for pasta if desired.