Lasagne Meatball Soup

20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #28648

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."

Original is 4 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

0 Reviews

You'll Also Love