Name: Pasta & meatball soup with cheesy croutons
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 300g pack ready-made mini meatballs; 2 x 400g cans chopped tomatoes; 300ml milk; 1 tbsp dried oregano; 200g pasta shapes; 8 thin wholemeal baguette slices; 50g cheddar grated; small bunch basil torn

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Pasta & meatball soup with cheesy croutons

Pasta & meatball soup with cheesy croutons

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 3 out of 5.7 ratingsRate

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Give meatballs a new lease of life in this substantial pasta-packed soup

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Cheesy garlic bread

A star rating of 4.8 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
300g pack ready-made mini meatballs
2 x 400g cans chopped tomatoes
300ml milk
1 tbsp dried oregano
200g pasta

shapes
8 thin wholemeal baguette

slices
50g cheddar

grated
small bunch basil

torn

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Nutrition: per serving

kcal530
fat17g
saturates7g
carbs64g
sugars10g
fibre4g
protein33g
salt1.24g

low

Method

step 1

Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
step 2

Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
step 3

When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

RECIPE TIPS

MAKE YOUR OWN MEATBALLS

Combine 250g lean beef mince with 2 slices white bread, whizzed into breadcrumbs, 1 chopped small onion and some salt and pepper. Shape into meatballs. Use as directed in the recipe or make double and freeze some for later.

Recipe from Good Food magazine, May 2011

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A star rating of 3 out of 5.7 ratings

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