Recipes
Italian Wedding Soup
This Italian-American classic combines tasty diced veg with beef meatballs
This Italian-American classic combines tasty diced veg with beef meatballs
Cook: 40 Mins
Serves: 4
Price: £1.06 per serving
Nutritional Information
Each 452 serving contains
Energy
1474kj
353kcal
1474kj
353kcal
18%
Fat
17.2g
17.2g
Med
25%
25%
Saturates
7.7g
7.7g
Med
39%
39%
Sugars
6.8g
6.8g
Med
8%
8%
Salt
1.04g
1.04g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
326kj/78kcal
Typical energy values per 100g:
326kj/78kcal
Ingredients
1 tbsp rapeseed oil
340g (12) Asda Butcher’s Selection beef meatballs
500g Asda diced vegetable soup mix
1L chicken stock made with 1 reduced salt chicken stock cube
1/2 tsp Asda dried mixed herbs
50g parmesan, very finely grated, reserving the rind
50g Asda ditali pasta
50g Asda cavolo nero, stem removed and chopped
Ciabatta, to serve (optional)
Method
1
Heat the rapeseed oil in a large saucepan over a medium heat. Fry the meatballs in batches for 8 minutes until golden and almost cooked through. Remove from the pan and set aside.
2
Add the diced soup mix to the pan. Stir fry for 5 minutes until the vegetables are soft, but not coloured. Add the parmesan rind to the pan along with the chicken stock and dried herbs, and bring to the boil. Add the pasta, bring back to the boil, cover, reduce the heat, and allow to simmer for five minutes.
3
After 5 minutes, add the greens and meatballs to the pan, bring back to the boil, cover, reduce heat and cook for a further 5 minutes until the meatballs are cooked through and the greens wilted.
4
Divide the soup between 4 bowls and finish with some of grated parmesan. Serve immediately, with the ciabatta if you’d like.