Mini meatball & pasta soup
https://www.coop.co.uk/recipes/mini-meatball-and-pasta-soup
This is also known as ‘Italian wedding soup‘ thanks to the perfect marriage between greens and meat
-
Feeds
2
-
Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 31g
Share this recipe
Grocery delivery and collection
Shop online and get delivery in as little as 2 hours.
Available in selected areas around the UK.
Please switch to another browser to Order online
Ingredients
- 2 Co-op Irresistible pork sausages, skin removed
- 2 tbsp Co-op olive oil
- 200g Co-op frozen mixed vegetables
- 30g piece of parmesan, including the rind
- 750ml chicken stock, made with
- 1 reduced salt stock cube
- ½ tsp dried Italian mixed herbs
- 50g Co-op macaroni
- 50g Co-op savoy cabbage or spring greens, shredded
Method
- To make the meatballs, divide each sausage into 4 pieces and roll each into a ball
- Heat 1 tbsp of the oil in a large saucepan over a medium heat
- Fry the meatballs for 8 mins, until golden
- Remove from the pan and set aside
- Heat the remaining oil in the pan, then add the vegetable mix Stir-fry for 5 mins, until the veg is soft, but not coloured
- Cut the rind off the parmesan and add it to the pan, along with the chicken stock and dried herbs
- Bring to the boil and add the pasta
- Bring back to the boil, then cover, reduce the heat, and simmer for 5 mins
- Add the cabbage and meatballs to the pan and bring back to the boil
- Cover, reduce the heat and cook for a further 5 mins, until the meatballs are cooked through and the cabbage wilted and season with black pepper
- Meanwhile, fill your flask with boiling water to preheat it. Leave for 5 mins, then pour away
- Remove the parmesan rind and transfer the soup to the flask
- Grate the parmesan and, if you‘re heading out, put it into a small lidded pot
- When ready to serve, divide the soup between 2 bowls or mugs and top with the grated parmesan
