Meatball Soup
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Prep Time
15 MINS
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Cook Time
30 MINS
- KCals 191
- Carbs 17G
Ingredients
For the soup
- 800 g tin chopped tomatoes
- 1 large onion, peeled and sliced
- 1 large carrot, sliced into rounds
- 4 garlic cloves, peeled and minced
- 1 tbsp balsamic vinegar
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 litre pork or beef stock; 1 stock cube made up with 1 litre boiling water
- low-calorie cooking spray
- salt and pepper, to taste
For the meatballs
- 250 g 5% fat pork mince
- 1 tbsp tomato puree
- 1 tbsp Henderson's relish or Worcestershire sauce
- ½ tsp paprika
- low-calorie cooking spray
- salt and pepper, to taste
Instructions
For the soup
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Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the onions, carrot and garlic and cook for 5 minutes, until the onion begins to soften.
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Add the rest of the soup ingredients and stir well. Simmer for 25 minutes until the carrot is soft.
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Blend the soup until smooth with a hand blender.
For the meatballs
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While the soup is cooking, take a bowl and mix the meatball ingredients well with your hands, until combined.
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Shape the meatball mixture into small meatballs about 1.5cm wide and set aside.
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When all the meatballs are made, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the meatballs to the pan and cook gently for 5-10 minutes, until cooked through. You can check by cutting one in half.
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Once fully cooked, mix the meatballs into the blended soup and serve.