Spring meatball soup
- Total time
- 23 min
- servings
- 4 servings
- Dish type
- Main dish
Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
5 min
Cook
18 min
Total time
23 min
Ingredients
Ingredients
servings
- 1 c. à soupe olive oil
- 2 carrots finely chopped
- 400 g can white beans drained and rinsed
- 1 l good-quality chicken stock
- 20 leftover meatballs (see below)
- 200 g leftover tomato sauce (see below)
- 200 g frozen peas
- 250 g spinach & ricotta tortellini
- 200 g spinach
- 1 lemon zested and cut into wedges
- small handful of dill finely chopped
- parmesan and crusty bread to serve
Method
- 1
Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.
- 2
Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.
Nutrition
- calories
- 543 calories
- fatContent
- 20 grams fat
- fiberContent
- 11 grams fiber
- sugarContent
- 8 grams sugar
- sodiumContent
- 2.4 milligram of sodium
- proteinContent
- 39 grams protein
- carbohydrateContent
- 47 grams carbohydrates
- saturatedFatContent
- 6 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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