Name: Meatball, Zucchini and Chickpea Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g lean beef mince; 2 garlic cloves crushed; 1 red onion finely chopped small; 1/2 cup panko breadcrumbs; 2 tbs fresh basil leaves finely chopped; 1 handful fresh basil leaves *to serve *extra; 1 egg lightly beaten; 700 g passata; 1 1/2 L salt-reduced beef stock; 2 cups water; 400 g canned chickpeas drained rinsed; 2 zucchinis cut into 1cm cubes; 60 g baby spinach leaves; 1 handful parmesan shaved *to serve; 4 slices wholegrain bread *to serve; 1 olive oil *to serve; 1 pinch salt and pepper *to taste

by Jaime Chambers/Australian Beef Last updated on 07/10/2019

Light up a cold winter’s night with this colourful and warming soup. - Jaime Chambers/Australian Beef

Ingredients

500 g lean beef mince
2 garlic cloves crushed
1 red onion finely chopped small
1/2 cup panko breadcrumbs
2 tbs fresh basil leaves finely chopped
1 handful fresh basil leaves *to serve *extra
1 egg lightly beaten
700 g passata
1 1/2 L salt-reduced beef stock
2 cups water
400 g canned chickpeas drained rinsed
2 zucchinis cut into 1cm cubes
60 g baby spinach leaves
1 handful parmesan shaved *to serve
4 slices wholegrain bread *to serve
1 olive oil *to serve
1 pinch salt and pepper *to taste

Method

Step 1

In a large bowl, combine mince, garlic, onion, breadcrumbs, basil and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls and place on a large plate.
Step 2

In a large saucepan, add passata, stock and 2 cups of water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add chickpeas and zucchini and cook for a further 2-3 minutes. Remove from heat and stir through baby spinach. Season with salt and pepper.
Step 3

Ladle soup into bowls and sprinkle with extra basil and parmesan. Serve with bread drizzled with a little olive oil.