Pork Meatball, Savoy Cabbage & Pasta Soup

4-6
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (659.1 g)
  • Calories 758.6
  • Total Fat - 41.4 g
  • Saturated Fat - 13 g
  • Cholesterol - 106.6 mg
  • Sodium - 1252.4 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 15.9 g
  • Sugars - 8.2 g
  • Protein - 28.1 g
  • Calcium - 146.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 69.5 mg
  • Thiamin - 0.6 mg

Step 1

Heat the oil in a large saucepan over medium heat and add the sausage and cook, stirring frequently, for 4–5 minutes or until golden brown and crisp and then remove and set aside.

Step 2

Add the garlic and celery to the pan and cook, stirring, for 1–2 minutes or until golden and then add the stock and water and bring to the boil and now add the pasta and cook for 5 minutes or until almost cooked and at this point add the cabbage, beans and sausage and cook for 2–3 minutes or until cooked through.

Step 3

Divide the soup among bowls, top with pecorino, chilli and pepper, and drizzle with oil to serve.

Tips & Variations


No special items needed.

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