About this recipe:This is beautiful chilly weather bowl of soup to enjoy, a chicken stock with small beef meatballs, pasta and veg.
450g extra lean beef mince
2 eggs, beaten
4 tablespoons dried breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2.5L chicken stock
60g spinach, rinsed and thinly sliced
100g conchiglie (shell) pasta
100g diced carrots
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Method Prep:20min › Cook:25min › Ready in:45min
In a medium bowl combine the beef, egg, breadcrumbs, cheese, basil and onion. Shape mixture into 2cm balls and set aside.
In a large stockpot heat chicken stock to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.