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Mini meatball & pasta soup

Mini meatball & pasta soup


This is also known as ‘Italian wedding soup‘ thanks to the perfect marriage between greens and meat

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2112kj 507kcal
  • Fat
    High 45%
  • Saturates
    High 49%
  • Sugar
    Low 7%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 31g

Bring Co-op to your front door

Big Bag Option


  • 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


  1. To make the meatballs, divide each sausage into 4 pieces and roll each into a ball
  2. Heat 1 tbsp of the oil in a large saucepan over a medium heat
  3. Fry the meatballs for 8 mins, until golden
  4. Remove from the pan and set aside
  5. 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
  6. Cut the rind off the parmesan and add it to the pan, along with the chicken stock and dried herbs
  7. Bring to the boil and add the pasta
  8. Bring back to the boil, then cover, reduce the heat, and simmer for 5 mins
  9. Add the cabbage and meatballs to the pan and bring back to the boil
  10. 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
  11. Meanwhile, fill your flask with boiling water to preheat it. Leave for 5 mins, then pour away
  12. Remove the parmesan rind and transfer the soup to the flask
  13. Grate the parmesan and, if you‘re heading out, put it into a small lidded pot
  14. When ready to serve, divide the soup between 2 bowls or mugs and top with the grated parmesan

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