Meatball, Bean And Pasta Soup

Impress nonna with these tasty beef meatballs, simmered gently in passata and served with kale and feta.

The ingredient of Meatball Bean And Pasta Soup

• 500g lean beef mince
• 2 garlic cloves crushed
• 1 red onion finely chopped
• 1 2 cup panko breadcrumbs
• 2 tbsp basil leaves finely chopped plus extra to serve
• 60g feta cheese crumbled plus extra to serve
• 1 egg lightly beaten
• 700g bottle passata of choice
• 1 5l 6 cups salt reduced beef stock
• 2 3 cup wholemeal penne pasta
• 175g green beans cut into 3cm lengths
• 1 2 small bunch kale trimmed finely shredded
• light rye bread toasted
• lemon wedges to serve

The Instruction of meatball bean and pasta soup

• in a large bowl combine mince garlic onion breadcrumbs basil feta and egg season and combine well roll heaped tablespoons of mince mixture into balls and place on a large plate makes 24 balls
• in a large saucepan add the passata stock and 500ml 2 cups water cover and bring to the boil over high heat add pasta and reduce heat to medium simmer uncovered for 5 minutes add meatballs and cook for 5 minutes add beans and cook for a further 2 to 3 minutes or until pasta is al dente remove from heat and stir through kale
• ladle soup into bowls and sprinkle with extra basil and feta serve with rye toast lemon wedges and baby rocket leaves

Nutritions of Meatball Bean And Pasta Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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