Italian Beef Meatball Soup
with Potato, Leek & Double Parmesan
Nothing suits a cold night more than a bowl of warm, steamy soup. This bowl of pure Italian comfort is packed wiith 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.
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
potato
2 sprig
rosemary
2 stalk
celery
1
leek
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
packet
tomato paste
1 sachet
Chicken-Style Stock Powder
½ tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
2 packet
Grated Parmesan Cheese
(Contains Milk; )
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 and potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, pick and finely chop rosemary. Thinly slice celery and leek. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • 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. • Add meatballs, and cook, turning until browned 6-8 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• Return saucepan to a medium high heat with a drizzle of olive oil. Cook leek and celery until tender, 4-5 minutes. • Add garlic paste, tomato paste and rosemary, and cook stirring until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. • Bring to the boil, then reduce heat to medium. Return meatballs, then simmer until slightly reduced, 3-4 minutes.
• Add roasted veggies and the brown sugar, stirring until combined, 1-2 minutes.
• Divide Italian beef meatball soup between bowls. • Sprinkle Parmesan over to serve. Enjoy!