Zucchini And Meatball Soup

Looking for a hearty soup to warm up this winter? This vegie packed soup with meatballs is a healthy option.

The ingredient of Zucchini And Meatball Soup

• 2 tbsp olive oil
• 1 large brown onion finely chopped
• 1 carrot peeled diced
• 1 celery stick diced
• 3 small zucchini diced
• 6 cups massel chicken style liquid stock
• 150g dried macaroni or other small pasta shapes
• 40g parmesan cheese shaved
• 2 slices white bread crusts removed
• 150g veal mince
• 2 slices soccer ball ham finely chopped
• 1 egg yolk
• 30g parmesan cheese grated

The Instruction of zucchini and meatball soup

• make meatballs tear bread into small pieces and place in a bowl pour over 1 4 cup cold water set aside for 5 minutes to soften combine mince ham egg yolk and parmesan in a bowl squeeze water from bread and add bread to mince mixture mix well season with pepper shape tablespoons of mixture into balls and place on a plate cover and refrigerate until ready to use
• heat oil in a large saucepan over medium heat add onion carrot and celery cook stirring occasionally for 5 minutes or until vegetables soften add zucchini and cook for 2 minutes
• add stock and bring to the boil reduce heat to low add pasta and simmer uncovered for 10 to 15 minutes or until pasta is tender
• carefully drop meatballs 1 at a time into soup and stir gently simmer for 5 minutes or until meatballs are cooked through season with salt and pepper ladle soup into warmed bowls top with parmesan serve

Nutritions of Zucchini And Meatball Soup

fatContent: 302 096 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 17 grams protein
sodiumContent: n a

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