Italian Beef Meatball & Veggie Soup
with Parmesan Cheese
This warming soup is a bowl of pure Italian comfort, packed with a garden’s worth of veggies! The addition of savoury beef meatballs make this dish extra hearty, and a sprinkle of Parmesan over the top gives just the right amount of rich cheesiness.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
courgette
1
potato
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
beef-style stock powder
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, courgette and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned 6-8 minutes (cook in batches if your pan is getting crowded).
• Add tomato paste and garlic paste to the saucepan and cook, stirring until fragrant, 1-2 minutes. • Add beef-style stock powder and the water. Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
• Add roasted veggies and baby leaves, stirring until wilted, 1-2 minutes.
• Divide beef meatball and veggie soup between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!