- Prep Time:15 mins
- Cook Time:30 mins
Italian Meatball Soup
You really get the best of both worlds with this recipe – tasty, flavoursome meatballs and a warming, vegie soup. Featuring Italian-inspired ingredients, we’ve thrown in some green beans to complement the other flavours. Soak up the soup with a nice slice of crusty bread and you’ll wish it was always cold enough to eat this type of food.
Original recipe by LEGGO’S | 20.6.16
+1 1 CAN (410g) EDGELL SLICED GREEN BEANS
- 1 tablespoon olive oil
- 400g pre-made Italian beef meatballs
- 500g jar Leggo's Napoletana Pasta Sauce
- 1 litre chicken stock
- 1 cup water
- ½ cup risoni pasta
- 2 zucchini, diced
- 1 carrot, grated
- ⅓ cup grated parmesan cheese, for serving
- Crusty bread, for serving
Heat oil in a large saucepan over medium high heat. Add meatballs and cook turning for 4-5 minutes or until evenly browned.
Reduce heat to medium low and pour in Leggo’s Pasta Sauce, stock and water. Return to a gentle simmer. Cover and simmer for 10 minutes.
Add risoni and vegetables to pan.
Continue to simmer, stirring regularly for a further 15 minutes or until vegetables are tender and risoni is cooked.
ADD DRAINED EDGELL SLICED GREEN BEANS.
Ladle soup into serving bowls, sprinkle with parmesan and serve with crusty bread.
We used pre-prepared meatballs in this recipe. If they are too large, then divide them and re-roll into smaller balls before cooking.