Ingredients
Method
- Combine mince, Leggo’s Tomato Paste and lemon zest in large bowl. Mix well and shape in to small balls.
- Heat oil in a large saucepan over medium high heat. Add meatballs and cook, turning regularly, for 4–5 minutes or until browned.
- Pour in chicken stock, Leggo’s Pasta Sauce, risoni and carrot. Bring to a gentle simmer and cook for 10 minutes. Add Edgell Red Kidney Beans and zucchini and cook for a further 5 minutes.
- Season soup to taste and serve with crusty bread.
Top Tips
- For ease, shape meatballs with a small ice cream scoop or heaped teaspoon.
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Sounds great.