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Hearty Meatball Soup Leggo's

Hearty Meatball Soup

5
(2)
  • 4 Serves
  • 20 minutes
  • 20 minutes

A heart-warming soup that will satisfy the whole family on a cold winter’s day.

Recipe provided by Leggo’s and Edgell.

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Ingredients

400g pork mince
2 tablespoons Leggo’s Tomato Paste
Zest of 1 small lemon
1 tablespoon olive oil
1L chicken stock
500g jar Leggo's Napoletana Pasta Sauce
⅓ cup risoni pasta
1 carrot, diced
400g can Edgell Red Kidney Beans, drained
1 zucchini, diced
Crusty bread, for serving
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Combine mince, Leggo’s Tomato Paste and lemon zest in large bowl. Mix well and shape in to small balls.
  2. Heat oil in a large saucepan over medium high heat. Add meatballs and cook, turning regularly, for 4–5 minutes or until browned.
  3. 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.
  4. Season soup to taste and serve with crusty bread.

Top Tips

  • For ease, shape meatballs with a small ice cream scoop or heaped teaspoon.

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