Tomato and bean soup with beef and parmesan meatballs

Tomato and bean soup with beef and parmesan meatballs

from taste.com.au
60 min

A family-friendly soup beefed up with tasty meatballs, parmesan and borlotti beans for a satisfying mid-week meal.

Ingredients

  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 carrot, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 40.00 ml roast seasoning paste (see Notes)
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can borlotti beans, drained, rinsed
  • 4 slices white bread
  • 128.75 gm milk
  • 400g beef mince
  • 1 egg, lightly beaten
  • 125.00 ml parmesan, finely grated
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • Fresh basil leaves, to serve
  • Parmesan, extra, grated, to serve

Directions

  1. 1

    Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add carrot and celery. Cook for 3 minutes. Add garlic and seasoning paste. Cook, stirring, for 1 minute or until fragrant. Add tomato, 1 litre cold water and beans. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 20 minutes.

  2. 2

    Meanwhile, make Beef and parmesan meatballs Remove and discard crusts from bread. Roughly chop. Place bread and milk in a large bowl. Set aside for 5 minutes or until milk is absorbed. Add mince, egg, parmesan, garlic and oregano. Season with salt and pepper. Mix well to combine. Roll 2 level tablespoons of mince mixture into balls and repeat with remaining mixture.

  3. 3

    Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned.

  4. 4

    Transfer meatballs to soup. Cover. Simmer for 10 minutes or until meatballs are cooked through. Serve soup topped with basil and parmesan.