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.
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
Instructions
• 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!