Quite a lot of ingredients here but very well-worth the little extra time and effort.
Serves 4
Ingredients
400g lean minced beef, lamb or chicken
1 egg, lightly whisked
2 tablespoons fresh herbs, finely chopped (parsley/oregano/thyme/marjoram)
½ teaspoon salt
A few good grindings of black pepper
Pinch chilli powder
1 tablespoon olive/rapeseed oil
1 large onion peeled and finely chopped
2 large carrots, peeled and finely diced
1 large stalk celery, finely sliced
1 small red chilli, deseeded and finely diced
1 large clove garlic, peeled and crushed
1 large courgette, sliced or chopped
1 heaped tablespoon tomato puree
1 litre beef/chicken/lamb stock (depending on your choice of meat/poultry)
1 x 400g tinned, chopped tomatoes
100g curly kale/savoy cabbage, very finely sliced
Sea salt and freshly ground black pepper
Good bunch fresh parsley chopped
Method
• Thoroughly mix the minced meat/poultry, egg, herbs, salt, pepper and chilli powder in a bowl with a fork.
• Make around 16 bite-sized meatballs with your hands, lay them on a dish, cover and put in the fridge while you make the soup.
• Heat the oil in a large soup pot, add the onion, carrot and celery and saute gently until the onion is soft and translucent and the carrots are slightly tender (don’t brown).
• Add the chilli, garlic, courgette and tomato puree, stir well and saute for a further 5 minutes.
• Add the stock and tinned tomatoes, bring slowly to the boil, reduce the heat and simmer for 15 minutes or until the carrots are tender.
• Add the kale/cabbage and simmer for a further 5 minutes.
• Add the meatballs to the soup with a large spoon and simmer gently until they are cooked through (around 8-10 minutes).
• Check the seasoning and serve; 4 meatballs to a bowl, topped with lots of fresh parsley.
This recipe has been donated by Fiona Kirk & Jean Barr, authors of the book ‘SOUP CAN MAKE YOU THIN’ available in eBook format, £4.99 from www.souperydupery.com.
