This recipe combines two Italian greats; a hearty vegetable-based soup with juicy beef meatballs. I love heat and eat soups because they make great bases and already have so much flavour, you can add to them and create meals with minimal time and a lot less ingredients.

Ingredients:

500g beef meatballs
1 litre minestrone soup
100g baby spinach
Parmesan
Bread to serve (optional)

Method:

  1. Heat a fry pan over high heat with a drizzle of oil. Add meatballs to the pan and brown on all sides.
  2. Add minestrone to the pan, reduce heat to medium, bring to a simmer and cook for 10 minutes or until the meatballs are cooked through. Remove from heat and stir through spinach to wilt.
  3. Drizzle bread with olive oil, toast in a dry pan over high heat until lightly charred.
  4. Serve soup in bowls garnished with parmesan cheese and bread on the side.

Serves 3 – 4

TIPS:

  • Browning the meatballs before adding the soup will give the dish a more savoury flavour. You can skip this step and gently cook the meatballs in the soup once it has come to a simmer.

SUBSTITUTES:

  • Use any fresh meatballs for this recipe
  • Minestrone can be substituted for any tomato and vegetable-based soup
  • Readymade garlic bread can be served on the side, grilled in a fry pan

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