Italian Meatball Soup with Basil and Lemon

    Italian Meatball Soup with Basil and Lemon


    216 people made this

    This is my variation of a standard recipe. I like fresh basil and a little bit of lemon rind, so those are basically my only changes. This is a quick and easy soup with flavours that impress all.

    Serves: 6 

    • 250g extra-lean beef mince
    • 1 egg, lightly beaten
    • 2 tablespoons Italian-seasoned breadcrumbs
    • 1 tablespoon grated Parmesan cheese
    • 2 tablespoons grated fresh basil leaves
    • 1 tablespoon chopped continental flatleaf parsley
    • 2 spring onions, sliced
    • 1 1/2 litres chicken stock
    • 2 cups finely sliced chicory leaves (spinach may be substituted)
    • rind of 1 lemon, grated
    • 1/2 cup (85g) risoni (rice-shaped pasta), uncooked
    • 1 tablespoon grated Parmesan cheese for topping

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix together the mince, egg, breadcrumbs, cheese, basil, parsley and spring onions; shape into 2cm balls.
    2. Pour stock into a large saucepan over high heat. When boiling, drop in meatballs. Stir in chicory leaves (or spinach), lemon rind and risoni. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until risoni is tender, stirring frequently. Serve sprinkled with cheese.

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    Reviews (2)


    Very Tasty - 04 May 2010


    Used different ingredients. The pic shows carrot but the ingredients don't mention it. I grated 2 into the soup plus added a little parmesan to the cooking soup. I added a tiny bit of water to the bread crumbs so the ball's were soft & tender. Need to be careful not to use too much salt. - 04 May 2010

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