Spanish Meatball Soup
SERVES
8
PREP TIME
10 mins
COOK TIME
35 mins
Quick and easy winter meatball soup will warm the cockles of anyone’s heart during this year’s winter event season.
INGREDIENTS
- 60g olive oil
- 1 onion, diced
- 1 garlic clove
- 2L chicken stock
- 400g tomatoes, crushed
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 2 carrots, sliced
- 300g green beans, sliced
- 1 zucchini, sliced
- 1/4 bunch parsley, chopped
- 1/4 bunch mint, chopped
- 1/4 bunch coriander, chopped
- salt & pepper
Calories
453
Carbs
18.4g
Sugar
10.0g
Protein
25.2g
Fat
31.8g
*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
- To make the soup base, sauté onion, garlic with olive oil in a large saucepan. Once the vegetables begin to soften add oregano, cayenne pepper, chicken stock, crush tomato, sliced carrots and Angel Bay meatballs. Bring to a simmer for 30 minutes.
- Add sliced beans and zucchini, remove pot from the heat
- Add chopped herbs, check the seasoning and serve.
