Easy Meatball Soup Recipe
Simple, commonplace ingredients are at the heart of this simple pork meatball soup... You will not believe the flavour this simple recipe can squeeze out in just 45 minutes!
Servings 2 Servings
Calories 678kcal
Ingredients
- 1 Small Carrot 100g
- 1 Small Parsnip 100g
- 1 Small Onion 100g
- 1 Small Celery Stick 35g
- 1 tablespoon Oil
- 500 ml Vegetable Stock 2 Cups
- 2 Sprigs Thyme
- 1 Bay Leaf
For the Mini Meatballs:
- 200 g Minced Pork 7oz
- 6 Sage Leaves
- 1 Large Egg Yolk
- 25 g Pine Nuts 3 tablespoon
- 15 g Dried Bread Crumbs 2-3 tablespoon
- 30 g Butter 2 tablespoon
Instructions
- Cut the carrot, parsnip, celery and onion into a 3-5mm (⅛-¼") dice.
- Heat the oil over a medium heat in a 20cm or 8" saucepan and add the diced carrot, parsnip, celery and carrot and cook for 10 mins.
- Do not colour the vegetables, just soften.
- Pour in the vegetable stock and add the thyme and bay leaf.
- Taste the stock and add salt as required.
- Simmer for 15 mins whilst we prepare the meatballs.
- Finely slice the sage leaves and add them to the pork.
- Throw in the pine nuts, then season well with salt and pepper.
- Add the egg yolk and breadcrumbs, and bring them together to form a large ball.
- Using wet hands, roll into meatballs approximately 1.5-2cm (½-¾") in diameter. It should make approximately 2 dozen mini meatballs.
- Heat a 30cm or 12" frying pan over a medium-high heat. When it is hot, add the butter.When the butter begins to foam, add the meatballs and fry, flipping until they are browned on all sides. Remove them from the pan and drain them of excess butter on a kitchen towel.
- Drop the meatballs in the soup and cook for a further 10 minutes before serving.
Nutrition
Serving: 1 | Calories: 678kcal | Carbohydrates: 28g | Protein: 30g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 29g | Cholesterol: 209mg | Sodium: 964mg | Fiber: 5g | Sugar: 9g
