Meatball Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 800 g tin chopped tomatoes
- • 1 large onion, (peeled and sliced)
- • 1 large carrot, (sliced into rounds)
- • 4 garlic cloves, (peeled and minced)
- • 1 tbsp balsamic vinegar
- • 1/2 tsp dried basil
- • 1/2 tsp dried oregano
- • 1 litre pork or beef stock; (1 stock cube made up with 1 litre boiling water)
- • low-calorie cooking spray
- • salt and pepper, (to taste)
- • 250 g 5% fat pork mince
- • 1 tbsp tomato puree
- • 1 tbsp Henderson's relish or Worcestershire sauce
- • 1/2 tsp paprika
- • low-calorie cooking spray
- • salt and pepper, (to taste)
Preparation Steps
Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the onions, carrot and garlic and cook for 5 minutes, until the onion begins to soften.
Add the rest of the soup ingredients and stir well. Simmer for 25 minutes until the carrot is soft.
Blend the soup until smooth with a hand blender.
While the soup is cooking, take a bowl and mix the meatball ingredients well with your hands, until combined.
Shape the meatball mixture into small meatballs about 1.5cm wide and set aside.
When all the meatballs are made, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the meatballs to the pan and cook gently for 5-10 minutes, until cooked through. You can check by cutting one in half.
Once fully cooked, mix the meatballs into the blended soup and serve.