A family-friendly soup beefed up with tasty meatballs, parmesan and borlotti beans for a satisfying mid-week meal.
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add carrot and celery. Cook for 3 minutes. Add garlic and seasoning paste. Cook, stirring, for 1 minute or until fragrant. Add tomato, 1 litre cold water and beans. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 20 minutes.
- Meanwhile, make Beef and parmesan meatballs Remove and discard crusts from bread. Roughly chop. Place bread and milk in a large bowl. Set aside for 5 minutes or until milk is absorbed. Add mince, egg, parmesan, garlic and oregano. Season with salt and pepper. Mix well to combine. Roll 2 level tablespoons of mince mixture into balls and repeat with remaining mixture.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned.
- Transfer meatballs to soup. Cover. Simmer for 10 minutes or until meatballs are cooked through. Serve soup topped with basil and parmesan.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set