Meatball, vegetable & couscous soup

Meatball, vegetable & couscous soup


This hearty meatball soup is a great option with leftover potential, whether it be for your work lunchbox or the freezer.

The ingredient of Meatball, vegetable & couscous soup

  1. 550g pork and veal mince
  2. 1/3 cup parmesan, shredded
  3. 1/4 cup fresh parsley, chopped
  4. 1 teaspoon dried oregano leaves
  5. 1 egg, lightly whisked
  6. 2 tablespoons olive oil
  7. 1 brown onion, finely chopped
  8. 2 zucchini, finely chopped
  9. 1 celery stick, finely chopped
  10. 2 garlic cloves, crushed
  11. 2 x 400g cans Italian diced tomatoes
  12. 4 cups Massel chicken style liquid stock
  13. 1/3 cup couscous
  14. Extra shredded parmesan, to serve
  15. Chargrilled Italian crusty bread, to serve

The instruction how to make Meatball, vegetable & couscous soup

  1. Combine mince, parmesan, parsley, oregano and egg in a large bowl. Season. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Heat half the oil in a large frying pan over medium heat. Cook meatballs, in two batches, turning occasionally, until well browned. Transfer to a plate.
  2. Heat remaining oil in a large saucepan over medium heat. Cook onion, zucchini, celery and garlic, stirring, for 5-8 minutes or until soft. Add the tomato and stock. Increase heat and bring to the boil. Reduce heat. Add meatballs. Simmer for 10 minutes. Remove from heat and stir in couscous. Set aside until the couscous is tender.
  3. Ladle into serving bowls. Sprinkle with parmesan and serve with bread.

Nutritions of Meatball, vegetable & couscous soup


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