BEEF MEATBALL SOUP
Looking for a quick dinner option? Try this hearty Beef Meatball Soup!
for 4 servings
500g beef mince
1/3 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1/4 cup olive oil
1 brown onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed
700ml bottle tomato passata
1L (4 cups) Campbell’s Real Stock – Beef
1/2 cup macaroni
Finely grated parmesan, to serve
Chopped fresh basil, to garnish
Combine beef, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.
Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.
Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through.
Spoon among serving bowls. Serve with parmesan. Garnish with basil.