Vermicelli meatball soup
Cooking time
Ready in 30 minutesSkill level
EasyServings
Serves 2This warming noodle dish gives a clever way to use mince for a change
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 482
- protein
- 43.5g
- carbs
- 32.2g
- fat
- 20.9g
- saturates
- 7.8g
- fibre
- 0.8g
- sugar
- -
- salt
- 2.84g
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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
Recipe from olive magazine, December 2009
You may also like
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
