Vermicelli meatball soup
This warming noodle dish gives a clever way to use mince for a change
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Put the pork mince, garlic, onion, half the parsley, the chilli flakes, breadcrumbs, and half the Parmesan in a bowl. Mix using clean hands, season really well and form into little meatballs.
- Heat 1 tbsp of olive oil in a non-stick pan. Fry the meatballs until golden all over, then scoop out. Add the chicken stock to the pan and bring to a simmer. Add the vermicelli and cook for a minute. Add back the meatballs and keep on a gentle simmer until the vermicelli is cooked through. Stir in the other half of the parsley and serve in bowls with the rest of Parmesan sprinkled over.
per serving
482 kcalories, protein 43.5g, carbohydrate 32.2g, fat 20.9 g, saturated fat 7.8g, fibre 0.8g, salt 2.84 g
Recipe from olive magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/96611/
http://www.bbcgoodfood.com/recipes/96611/
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Ingredients
- 250g lean pork mince
- 1 garlic clove , crushed
- ½ small onion , grated
- ½ small bunch parsley , chopped
- a pinch chilli flakes
- a handful fresh breadcrumbs
- 50g Parmesan , finely grated
- olive oil
- 500ml chicken stock
- 50g vermicelli , broken into pieces
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 250g lean pork mince
- 1 garlic clove , crushed
- ½ small onion , grated
- ½ small bunch parsley , chopped
- a pinch chilli flakes
- a handful fresh breadcrumbs
- 50g Parmesan , finely grated
- olive oil
- 500ml chicken stock
- 50g vermicelli , broken into pieces
per serving
482 kcalories, protein 43.5g, carbohydrate 32.2g, fat 20.9 g, saturated fat 7.8g, fibre 0.8g, salt 2.84 g
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04 December 2009
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21 January 2010
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13 May 2010
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