Recipe

Spring vegetable and meatball soup

Loaded with spring vegetables and herby pork meatballs, this soup is delicious and filling.

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Spring vegetable and meatball soup
  • 500 gram lean pork mince
  • 1 tablespoon chopped chives, plus extra, to serve
  • 1 tablespoon vegetable or olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 clove garlic, chopped
  • 1 litre (4 cups) chicken consommé
  • 1/2 cup macaroni
  • 1 large carrot, cut into matchsticks
  • 1 medium zucchini, finely chopped
  • 200 gram broccoli, cut into small florets
  • 4 buttered crusty bread rolls, to serve

Method

Spring vegetable and meatball soup
  • 1
    Combine mince and chives in a medium bowl. Shape tablespoons of mixture into balls. Heat oil in a large saucepan over moderate heat. Add leek and garlic; cook and stir for 2-3 minutes or until soft. Add consommé, 2 cups water, meatballs and pasta; simmer, covered, for 5 minutes.
  • 2
    Add carrot, zucchini and broccoli to pan. Cook, uncovered, for 6-7 minutes or until vegetables are tender.
  • 3
    Ladle hot soup into serving bowls. Sprinkle with extra chives. Serve with bread.

Notes

You can use chicken stock instead of consommé.

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