Beef Meatball Soup
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
- YieldServes 4
Ingredients
- 500g beef mince
- 1/3 cup fresh breadcrumbs (see tip)
- 2 tblsps chopped fresh parsley
- 1⁄4 cup olive oil
- 1 brown onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, crushed
- 700ml bottle tomato passata
- 1L (4 cups) Campbell’s Real Stock – Beef
- 1⁄2 cup macaroni
- Finely grated parmesan, to serve
- Chopped fresh basil, to garnish
Method
Combine beef, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.
Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.
Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through.
Spoon among serving bowls. Serve with parmesan. Garnish with basil.
TIP: Day-old bread is best to make into breadcrumbs. Macaroni can be replaced with risoni or other types of small-shaped pasta.
