Spring Vegetable and Meatball Soup

clock 20 minutes + 20 minutes bowl Serves 4


  • 500g lean pork mince
  • 1 Tbsp chopped chives, plus extra, to serve
  • 1 Tbsp vegetable or olive oil
  • 1 leek, thinly sliced
  • 1 clove garlic, chopped
  • 1L chicken stock
  • 2 cups water
  • ½ cup macaroni
  • 1 large carrot, cut into matchsticks
  • 1 medium courgette, finely chopped
  • 200g broccoli, florets cut, stems peeled and roughly chopped
  • 4 crusty bread rolls, to serve
Buy these ingredients now


  • 1. Combine mince and chives in a medium-sized bowl. Shape tablespoons of mixture into balls.

  • 2. Heat oil in a large saucepan over moderate heat. Add leek and garlic and cook, stirring for 4-5 minutes or until soft.

  • 3. Add stock and water. Bring to the boil and add meatballs and pasta. Turn the heat down and simmer, covered, for 5 minutes.

  • 4. Add carrot, courgette and broccoli to pan. Cook, uncovered, for 5 minutes or until vegetables are tender.

  • 5. Ladle hot soup into serving bowls. Sprinkle with extra chives and serve with crusty bread on the side.

  • Tip: To make this gluten free, replace the macaroni with gluten free pasta.

Related Recipes