Meatball and Seashell Pasta Soup

    (695)
    45 minutes

    Here's a very robust soup inspired by a soup I tasted at an Italian wedding. Serve hot with Parmesan cheese sprinkled on top.


    613 people made this

    Ingredients
    Serves: 10 

    • 500g extra-lean beef mince
    • 2 eggs, beaten
    • 1/4 cup bread crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon dried basil
    • 3 tablespoons minced onion
    • 2 1/2 litres chicken stock
    • 2 cups spinach - packed, rinsed and thinly sliced
    • 1 cup seashell pasta
    • 3/4 cup diced carrots

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium bowl combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 2cm balls and set aside.
    2. In a large stockpot heat chicken stock to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

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    Reviews and Ratings
    Global Ratings:
    (695)

    Reviews in English (551)

    by
    2230

    I noticed on reviewer commented on how labor intensive it was to make the tiny meatballs. I saw a chef make them by shaping some of the meat into a "rope", cutting the rope into 3/4" segments, and then rolling a bunch of them at once with his hand pressing them against the counter. It was very clever and made quick work of it - hope this helps!  -  11 May 2006  (Review from Allrecipes USA and Canada)

    by
    395

    I replaced the onion with some garlic powder. I also browned the meatballs in a frying pan before putting them in the soup.. It added a great flavor to the meatballs and the soup  -  17 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    261

    Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot.  -  01 Jan 2006  (Review from Allrecipes USA and Canada)

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