Ingredients
- 400 g lean beef mince
- 2 teaspoons dried oregano
- ½ teaspoon dried rosemary
- 2 tablespoons breadcrumbs
- 1 egg
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 large carrots, finely diced
- 3 stalks celery, finely diced
- 2 potatoes, finely diced
- ½ cup risoni pasta
- 2 cups salt reduced beef stock (see tip)
- 4 cups water
- 4 ripe tomatoes, roughly chopped
- 1 tablespoon no added salt tomato paste
- 3 tablespoons parsley, roughly chopped
- 2 tablespoons parmesan cheese, shaved, to serve
Method
Step 1
Combine beef mince, dried oregano, dried rosemary, breadcrumbs and egg in a bowl and mix well to combine. Roll level tablespoon of mixture into balls.
Step 2
Heat oil in a large saucepan over medium-high heat. Cook meatballs, in batches, turning, for 4-5 minutes or until browned. Transfer to a plate.
Step 3
Using the same saucepan, add onion, carrot, celery and potatoes, cook stirring regularly, for 6-8 minutes or until onion has softened. Stir in risoni pasta, stock, water, tomatoes and tomato paste, bring to the boil then reduce heat to low. Simmer for 10 minutes, or until vegetables are tender and risoni is cooked.
Step 4
Add parsley and meatballs to the saucepan, and simmer for a further 10 minutes or until meatballs are heated through. Divide soup between 4 bowls and sprinkle with parmesan cheese before serving.
Tip
Use Heart Foundation Basic Beef Stock.
