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Pasta & meatball soup with cheesy croutons

Pasta & meatball soup with cheesy croutons

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Rating: 3 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give meatballs a new lease of life in this substantial pasta-packed soup

Nutrition: per serving
HighlightNutrientUnit
kcal530
fat17g
saturates7g
carbs64g
sugars10g
fibre4g
protein33g
low insalt1.24g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.

  • STEP 2

    Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.

  • STEP 3

    When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

RECIPE TIPS
MAKE YOUR OWN MEATBALLS

Combine 250g lean beef mince with 2 slices white bread, whizzed into breadcrumbs, 1 chopped small onion and some salt and pepper. Shape into meatballs. Use as directed in the recipe or make double and freeze some for later.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

Rating: 3 out of 5.7 ratings
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