INGREDIENTS
- 1 large onion, chopped
- 2 capsicum (any colour), chopped
- 1 clove garlic, crushed
- 1 tbsp flour
- 1 tbsp sweet smoked paprika
- 1/4 tsp dried marjoram
- 1/4 tsp caraway seeds
- 420g tin chopped tomatoes in juice
- 4 cups low salt beef stock
- 1 tbsp tomato paste
- 500g potatoes peeled and diced
- black pepper
To serve
- sour cream
- fresh parsley, chopped
- fresh bread
Calories
525
Carbs
46g
Sugar
11g
Protein
24g
Fat
26g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the meatballs according to the packet instructions in a deep pot that is suitable for making the soup in. Once cooked, remove and set aside.
- Cook the onion in the same pot until lightly browned, add the chopped capsicum, garlic, then sprinkle over the flour, paprika, majorum and caraway seeds. Stir well and cook for a few minutes before adding the beef stock and the tomatoes.
- Bring to the boil and add the potatoes and tomato paste. Simmer for about 15 minutes or until the potato is cooked.
- Finally add the cooked meatballs and black pepper and cook for another 5 minutes.
- Optional: add a dollop of sour cream and a sprinkle of fresh parsley to each serving.
- Serve with a loaf of crusty bread on the side and enjoy!
