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Italian Meatball Soup with Basil and Lemon

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Italian Meatball Soup with Basil and Lemon
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Picture by: cookin’mama
Recipe by: DPATEL

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.

  Ready in 25 minutes

Saved as a favourite by 8 cook(s)

Ingredients

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

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Preparation method

Prep: 10 minutes | Cook: 15 minutes
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.
Provided by: Allrecipes
Last updated: 14 May 2013

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Reviews

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Easy
Very Tasty
Posted: 04 May 2010
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Brown-eyed-girl

Brown-eyed-girl

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.
Posted: 04 May 2010
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Brown-eyed-girl

Brown-eyed-girl

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Nutrition

  • energy 791 kJ
  • total fat 7.6 g
  • saturated fat 2.7 g
  • cholesterol 60 mg
  • sodium 1061 mg
  • carbohydrates 16.4 g
  • fibre 1.4 g
  • protein 13.5 g

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