Lasagne Meatball Soup
November 08, 2017
"From one of our national supermarkets and their monthly free magazine May 2017. NOTE 30 minutes setting time not included in times."
- Serving Size: 1 (540.4 g)
- Calories 643.9
- Total Fat - 33 g
- Saturated Fat - 11 g
- Cholesterol - 201.1 mg
- Sodium - 320.2 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 8.3 g
- Sugars - 9.9 g
- Protein - 31.4 g
- Calcium - 328.1 mg
- Iron - 7 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.4 mg
Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl.
Roll 2 teaspoon portions of mince mixture into balls and then place on a plate and put in the fridge for 30 minutes to set.
Heat 2 teaspoon of the oil in a saucepan over medium heat and add meatballs and cook, turning frequently, for 5 minutes or until brown all over and then transfer to a plate.
Heat 2 teaspoon of remaining oil in the pan and add chopped onion, carrot, celery and garlic and cook, stirring for 5 minutes or until onion softens and then add the wine and bring to the boil and cook for 2 minutes until wine reduces by half.
Return the meatballs to the pan with tomatoes and stock and bring to a simmer and reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until vegetables are tender and soup thickens slightly.
Add the pasta and cook for 8 minutes or until pasta is al dente.
Combine parsley, lemon zest, extra garlic and remaining oil in a bowl and season.
Ladle soup among serving bowls and sprinkle with parsley mixture to serve.
Tips & Variations
No special items needed.