Chunky meatball soup

Beef up your soup with some ready-made meatballs, cherry tomatoes and mini pasta shapes.

Serves: 4

Preparation time:  15 minutes

Cooking time:  30 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 x 350g pack beef meatballs
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 x 28g pack flat leaf parsley, stalks chopped and leaves reserved
  • 2 x 420g tins basics red kidney beans in water, drained
  • 1 x 400g tin Taste the Difference cherry tomatoes
  • 150g pack conchiglietti, or other small pasta shape
  • 1 vegetable stock cube
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Recipe Information

Step by step guide to making Chunky meatball soup

  1. Heat the olive oil in a frying pan and brown the beef meatballs until they are piping hot, cooked through and no pink colour remains. Remove and set aside on a plate lined with kitchen paper.
  2. In the oil left in the pan, fry the onion and garlic with chopped parsley stalks until tender. Add the red kidney beans and warm through.
  3. Transfer all the ingredients to a large saucepan and add the cherry tomatoes and pasta shapes. Make up the stock by adding 1.5 litres of boiling water to the stock cube, then add to the pan. Allow to simmer for 15 minutes, until the pasta is tender.
  4. Just before serving, add the reserved parsley leaves and meatballs, stir through and serve.

Summary of customer ratings and reviews

Nutritional information for Chunky meatball soup

Nutritional information for Chunky meatball soup

Nutrition type per serving
Calories 530 kcal
Total Fat 19.7g
Saturated Fat 6.6g
Salt 1.9g
Sugar 8.6g
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