Soups Recipes - Main-meal Meatball and Vegetable Soup

Ingredients

• 1.2 liters/2 pts/5 cups vegetable stock

• 1 carrot, diced

• 1 celery stick, chopped

• 100 g/4 oz tiny cauliflower florets

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 45 ml/3 tbsp red wine

• 225 g/8 oz/2 cups minced (ground) veal

• 50 g/2 oz/1 cup sage and onion stuffing mix

• 25 g/1 oz/1/4 cup grated Parmesan cheese

• Salt and freshly ground black pepper

• 1 egg, beaten

• 15 ml/1 tbsp olive oil

• 100 g/4 oz/1 cup stellini or other soup pasta

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Method:

1. Bring the stock to the boil in a large saucepan. Add the prepared vegetables, the chopped tomatoes, puree and wine.

2. Cover and simmer gently for 10 minutes. Meanwhile, mix the meat with the stuffing, cheese and a little salt and pepper.

3. Add the egg to bind. Shape into small balls. Heat the oil in a frying pan (skillet) and fry (sauté) the balls until browned all over.

4. Drain on kitchen paper. Add to the soup with the pasta. Simmer for 10 minutes.