Spring Vegetable and Meatball Soup

20 minutes + 20 minutes Serves 4

Ingredients

  • 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
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How to Make Chicken Stock

Method

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.

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