Meatball Soup

This soup is delicate, simple, yet hearty. The mini meatballs infused with garlic, basil and Parmesan are poached in the warm comforting chicken broth making this a meaty burst of flavour in every spoonful.

This recipe is easy using good quality store bought chicken stock. Of course, use your own home-made stock if you like.

The meatball mixture is my “Best Ever Meatball’ recipe. I’ve halved the quantities for this soup, but I recommend making a full batch as you can always find a use for extra meatballs!  Add to tomato sauce and serve with pasta, squish into rolls to make meatball subs, or wraps, or just eat as they are, maybe with a little dipping sauce, for a snack. Or simply freeze for the next time (and I assure you there will be) you make this delicious soup.

A little grated Parmesan at the end makes this extra tasty.

Meatball Soup

A comforting, simple soup with poached Italian meatballs.

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Servings: 4

Ingredients Method

Ingredients

  

• 1 L chicken stock
• Parmesan cheese, grated, for serving

Meatballs

• 125 g veal or beef mince
• 125 g pork mince
• ¾ cup dried breadcrumbs
• 1 small handful fresh basil leaves, chopped
• 1 garlic clove, peeled and minced
• ¼ cup Parmesan cheese, grated
• ½ cup tomato sauce (pasta sauce-home-made or store bought)
• ¼ cup water
• 1 egg

Method

 

1. Put all the meatball ingredients together in a large bowl. Use your hands to mix well.
2. Using damp hands, form teaspoon size meatballs (about 1.5 cm diameter). Set aside.
3. Heat the chicken stock until boiling. Reduce heat and add the meatballs.
4. Cover and simmer for 20 minutes, or until meatballs are cooked through.
5. Serve in bowls topped with a little grated Parmesan.

Recipe from my book Easy Home Cooking Italian Style – New Holland Publishers . Images – Jonathan VDK