Lasagne Meatball Soup

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their monthly free magazine May 2017. NOTE 30 minutes setting time not included in times."

Original recipe yields 4 servings


  • 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

Step 1

Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the pasta and cook for 8 minutes or until pasta is al dente.

Step 7

Combine parsley, lemon zest, extra garlic and remaining oil in a bowl and season.

Step 8

Ladle soup among serving bowls and sprinkle with parsley mixture to serve.

Tips & Variations

No special items needed.