Saturday, May 25, 2013

italian meatball soup

what you need
500g lean beef mince
1 small red onion, grated
2 garlic cloves, crushed
1/2 cup fresh white breadcrumbs
1/3 cup basil leaves, finely chopped
1/3 cup grated parmesan cheese
1 egg, lightly beaten
700g bottle (2 3/4 cups) tomato pasta sauce with basil
4 cups chicken stock
1/2 cup risoni
1 tin cooked white beans 
2 zucchini, diced
150g green beans, trimmed, cut into thirds
1/3 cup grated parmesan cheese and
crusty Italian bread, to serve

what to do
Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. 
Season with salt and pepper. Mix well. 
Roll tablespoonfuls of mixture into balls. Place on a large plate.
Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. 
Add meatballs. Return to a gentle boil.
Reduce heat to medium-low and simmer, uncovered, for 10 minutes. 
Add risoni and cook for a further 5 minutes. 
Add white and green beans. Cook for 5 minutes or until vegetables are tender.
Ladle soup into serving bowls. 
Sprinkle with parmesan if desired and serve with crusty Italian bread.


  1. Will this freeze Joe?
    Looks yum!

  2. hi Karen

    my apologies, about quarter to half a cup of risoni depending on how thick you would like it

  3. Is there a common substitute for the risoni.? Not available in the rural area where I live.

  4. I made this for dinner tonight. Flavors were great and cooking times perfect. It was thinner than I would have liked but I was unable to find Risoni. I live in a rural area and could not find it. Is thee a more common substitute ?

    1. Hi jo..risoni(orzo) would have thicken it up.. you could reakky use any small pasta such as orrechiette, very small pasta tubes or small shells..
      Regards joe