Italian Beef Meatball Soup & Bacon
with Potato, Leek & 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 bacon and 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 Milk, Peanut, Sesame, 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. )
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
diced bacon
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
2 cup
water
½ tsp
brown sugar
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. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• 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 beef meatball and veggie minestrone soup between bowls. • Top with diced bacon. Sprinkle Parmesan over to serve. Enjoy!