This dish is the soup form of the classic spaghetti and meatballs. It's a perfect weeknight meal and is easily stored so you can enjoy it at lunch the next day!
Ingredients
454 gm
Beef, ground, extra lean
86 gm
Parmesan cheese, grated, low fat
(optional)
1 medium
Egg
1/2 tsp, leaves
Basil, dried
1/2 tsp, leaves
Thyme, dried
1/2 tsp
Oregano, dried
1 tsp
Salt
1/2 tsp
Black pepper
4 cup
Beef broth (stock), low-sodium
1 can(s) (14oz)
Diced tomatoes, low sodium, canned
3 cup
Tomato puree, canned
6 green onion (stem)
Green onion
(green part only, chopped)
1 large
Russet potato
(cubed)
1 large pepper(s)
Red bell pepper
(diced)
1 large pepper(s)
Green bell pepper
(diced)
2 leaf
Bay leaf
1 dash
Salt
1 dash
Black pepper
5 sprig
Parsley, fresh
(chopped)
Instructions
Place the beef, parmesan (if using), egg, basil, thyme, oregano, salt, and pepper in a large bowl. Using your hands, mix thoroughly then roll into small balls. Place on a large plate and refrigerate until required.
In a large soup pot, add the beef stock, diced tomatoes, tomato puree (passata), scallions (green onion), potato, red and green pepper, and bay leaves. Bring to a boil then simmer, covered, for 10 minutes.
Slowly lower in the meatballs, one by one, then continue simmering for a further 15 minutes or until the meatballs are cooked through (minimum internal temperature of 160 F) and the potato is soft. Taste and season with salt and pepper accordingly.
To serve divide, between 4 bowls and top with chopped fresh parsley.
