Ingredients
2 tsp olive oil
1 onion
finely sliced
2 clove garlic
minced
2 stalk celery
sliced
1 carrot
large, diced
400g canned diced tomato
1½ cups passata
2 cups vegetable stock
liquid
2 cups water
2 bay leaves
2 tsp sage
1 tsp basil
2 tsp sugar
500g lean pork mince
For meatballs
1 onion
small, finely chopped, for meatballs
1 clove garlic
minced, for meatballs
⅓ cup fresh breadcrumbs
For meatballs
1 egg
lightly beaten, for meatballs
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 large saucepan
Instructions
- Heat oil in a large saucepan and add onion, garlic, celery and carrot with a pinch of salt.
- Cook on medium-low for 10 minutes until vegetables are soft.
- Add remaining soup ingredients and bring to a simmer. Simmer gently for 15-20 minutes.
- While soup is simmering, make the meatballs. Mix mince, onion and garlic together.
- Add breadcrumbs and egg and season with salt and pepper.
- Mix ingredients together and make meatballs using a heaped teaspoonful of mixture each.
- Place meatballs into the simmering soup and turn the heat up a little to bring the soup back to a simmer.
- Simmer for 20 minutes and serve in big bowls with a sprinkling of fresh parsley.
Notes
Tip
This meatball soup is healthy, low-fat and low-calorie. Great for everyone in the family, it’s loaded with vegetables, herbs and extra lean meatballs.
Variation
Feel free to use extra lean beef mince if you prefer, instead of the pork.
