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Spring meatball soup

A bowl of spring meatball soup

Spring meatball soup

Name: Spring meatball soup
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 carrots finely chopped; 400g can white beans drained and rinsed; 1 litre good-quality chicken stock; 20 leftover meatballs (see below); 200g leftover tomato sauce (see below); 200g frozen peas; 250g spinach & ricotta tortellini; 200g spinach; 1 lemon zested and cut into wedges; small handful of dill finely chopped; parmesan and crusty bread to serve

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 18 mins

A star rating of 5 out of 5.2 ratingsRate

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Use our recipe for spicy meatballs to make this easy springtime soup, packed with leftover meatballs, tortellini, white beans and spinach

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 carrots

finely chopped
400g can white beans

drained and rinsed
1 litre good-quality chicken stock
20 leftover meatballs

(see below)
200g leftover tomato sauce

(see below)
200g frozen peas
250g spinach & ricotta tortellini
200g spinach
1 lemon

zested and cut into wedges
small handful of dill

finely chopped
parmesan and crusty bread

to serve

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Nutrition: Per serving

kcal543
fat20g
saturates6g
carbs47g
sugars8g
fibre11g

high
protein39g
salt2.4g

Method

step 1

Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.
step 2

Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.

Recipe from Good Food magazine, April 2025

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A star rating of 5 out of 5.2 ratings

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