Serves
4
Prep
20
mins
Cooking
60
mins
Meatball Soup
Directions
Step 1
Prepare soup mix according to on-pack preparation instructions and set aside.
Step 2
Combine the meats, bread, Parmesan, rosemary and seasonings in a large bowl and mix well. Form tablespoon measures into balls.
Step 3
Heat half the oil in a frying pan and sear the meatballs in batches until golden. Set aside.
Step 4
Heat remaining oil in a large saucepan, add onion and garlic, cooking for 3-4 minutes until tender. Stir in tomato paste and cook for a further minute.
Step 5
Add stock, tomatoes, water and soup mix to the pan. Bring to the boil and reduce to a simmer. Return meatballs to pan and cook for a further 35-40 minutes or until meatballs and soup mix are cooked through. Stir in basil leaves and serve soup with grated Parmesan.
Tips
- When re-heating you may need to add a splash more water as soup will thicken on sitting.
Ingredients
- 300g beef mince
- 200g pork mince
- 2 slices day-old bread, crusts removed and finely chopped
- 2 tbsp parmesan, finely grated
- 2 tsp rosemary leaves, finely chopped
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 1 tbs olive oil
- 1 onion, finely diced
- 2-3 garlic cloves, finely chopped
- 1 litre chicken stock
- 400g chopped tomatoes
- 1 cup water
- 3/4 cup McKenzie's Soup Mix
- 1/2 cup basil leaves
- For serving, grated parmesan
