Spring vegie & meatball soup

Recipes / Soups

This warming soup is perfect for when you need a hearty meal in a hurry.

Recipe «Spring vegie & meatball soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 zucchini, coarsely grated, 600g chicken mince, 1 large carrot, peeled, coarsely grated, 1 garlic clove, crushed, 1 egg yolk, lightly whisked , 2 tsp olive oil, 1.25L water, 500ml salt-reduced chicken stock , 285g fresh corn kernels, 85g dried vermicelli pasta, coarsely broken, 2 bunches asparagus, woody ends trimmed, thinly sliced diagonally, 1/4 cup chopped fresh continental parsley.

Ingredients:

  • 1 zucchini, coarsely grated 
  • 600g chicken mince 
  • 1 large carrot, peeled, coarsely grated 
  • 1 garlic clove, crushed 
  • 1 egg yolk, lightly whisked 
  • 2 tsp olive oil 
  • 1.25L water 
  • 500ml salt-reduced chicken stock 
  • 285g fresh corn kernels 
  • 85g dried vermicelli pasta, coarsely broken 
  • 2 bunches asparagus, woody ends trimmed, thinly sliced diagonally 
  • 1/4 cup chopped fresh continental parsley 

Instructions

  1. Place the zucchini in a colander and use your hands to squeeze out excess moisture. Transfer to a large bowl. Add the mince, carrot, garlic and egg. Season with pepper. Use clean wet hands to mix until well combined. Roll 1 tablespoonful of mixture into a ball. Transfer to a plate. Repeat with remaining mixture.
  2. Heat half the oil in a large non-stick saucepan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to a large plate. Repeat with the remaining oil and meatballs, reheating the pan between batches. Add the water and stock to the pan. Increase heat to high. Cover and bring to the boil. (To freeze, see tips.)
  3. Reduce heat to medium. Add the meatballs, corn and pasta to the pan. Cook, partially covered, for 4 minutes or until the pasta is almost tender. Add the asparagus. Cook for 2 minutes or until pasta is tender and asparagus is bright green and tender crisp.
  4. Season with pepper. Stir in parsley. Ladle among serving bowls and serve.