Meatball soup
2 hours 30 min
A delicious filling hearty soup made with meatballs, tomatoes and noodles. A favourite! I like to add some spice to this recipe by adding herbs and garlic and sometimes some chilli.
1 person made this
Ingredients
Makes: 6
- 750g beef bones
- 2 carrots, chopped
- 2 sticks celery, chopped
- 500g minced steak
- 1 egg
- 60g fresh breadcrumbs
- 1 tablespoon oil
- 1 (400g) tin peeled tomatoes, mashed
- 100g small pasta or soup noodles
- salt and pepper
- 1 tablespoon chopped parsley
Method
Prep:30min ›
Cook:2hr ›
Ready in:2hr30min
- Place beef bones, carrots and celery in a large saucepan, cover with cold water. Bring to the boil, reduce heat and simmer covered for 1 hour to make beef stock. Skim the soup occasionally whilst it is cooking.
- Meanwhile, preheat the oven to 180 C / Gas 4. Combine minced steak, lightly beaten egg and breadcrumbs in a bowl and season with salt and pepper. Take heaped teaspoonfuls of mixture and form into small balls. Coat a baking dish with oil and place meatballs in 1 layer.
- Bake for 45 minutes, uncovered, turning occasionally. Remove, drain on absorbent paper.
- Remove celery and carrots from stock and leave aside to cool. Remove bones from stock and strain stock into a large bowl then return to saucepan. Add the carrots and celery and the undrained mashed tomatoes. Bring to the boil, reduce heat and simmer for 15 minutes.
- Place pasta in a saucepan of boiling water and par-cook for 10 minutes, then strain and rinse under cold water. Add to soup along with meatballs and cook for a further 10 minutes. Season with salt and pepper to taste and stir in chopped parsley.
Shortcut
The time required can be shortened with a ready made beef stock which I have done when time was short.
