Italian Meatball Soup with Basil and Lemon

    Italian Meatball Soup with Basil and Lemon

    (219)
    12saves
    25min


    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.

    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

    Directions
    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 and Ratings
    Global Ratings:
    (219)

    Reviews in English (220)

    Brown-eyed-girl
    0

    Very Tasty  -  04 May 2010

    Brown-eyed-girl
    0

    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

    by
    121

    I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth.  -  21 Nov 2003  (Review from Allrecipes USA and Canada)

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