Mini-Meatball Soup
This flavour-packed soup takes only 20 minutes to make!
225 g mushrooms, sliced
3 cups cabbage, sliced
1 1/2 tsp dried oregano, divided
2 garlic cloves, crushed and divided
2 cups beef stock
2 cups chicken stock
2 cups water
1 tbs tomato paste
1/2 cup long-grain rice
2 tbs skim milk
170 g premium lean ground beef
1 large egg
1/4 cup grated parmesan, divided
3 tbs parsley, chopped and divided
3/4 tsp cracked black pepper
1/2 cup roast red capsicum, chopped
Ingredients
2 tsp olive oil225 g mushrooms, sliced
3 cups cabbage, sliced
1 1/2 tsp dried oregano, divided
2 garlic cloves, crushed and divided
2 cups beef stock
2 cups chicken stock
2 cups water
1 tbs tomato paste
1/2 cup long-grain rice
2 tbs skim milk
170 g premium lean ground beef
1 large egg
1/4 cup grated parmesan, divided
3 tbs parsley, chopped and divided
3/4 tsp cracked black pepper
1/2 cup roast red capsicum, chopped
Method
1. Heat oil in stockpot over medium-high heat.
2. Add mushroom and sauté for 4 minutes.
3. Stir in cabbage, 1 tsp of the oregano and half of the garlic; cook for 1 minute. Add stocks, water and tomato paste. Reduce heat to medium.
4. Mix rice and milk in a bowl. Add beef, egg, parmesan, 1 1/2 tbs of the parsley, pepper and remaining oregano and garlic. Form teaspoon-sized amounts of mixture into mini-meatballs.
5. Simmer mini-meatballs in stock mixture until rice cooks, about 15 minutes.
6. Add capsicum and remaining parsley. Season with more pepper if necessary.
Notes
Nutritional Info per serving
1,247 kJ (298 cal), 24 g protein, 27 g carbs, 5 g fibre, 9 g fat (3 g sat fat), 1,060 mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Kana Okada
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