Italian Polpetti Soup
Nutrition per serving
| Calories | 446 kcal |
| Protein | 37.6 g |
| Carbs | 14.5 g |
| Fats | 25.2 g |
| Saturated Fat | 9.1 g |
| Monounsaturated Fat | 12.2 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 6.7 g |
| Fiber | 5 g |
| Sodium | 2,090 mg |
Ingredients
| Parsley | |
| Garlic | |
| Carrot | |
| Shallots | |
| Vegetable Stock Cube | |
| Chopped Tomatoes (canned) | |
| Parmesan Cheese | |
| Red Pepper Flakes (Chili Flakes) | |
| Olive Oil | |
| Ground Beef (10% fat) |
Preparations
1. Peel/finely dice the garlic.
1. Peel/finely dice the garlic.
2. Peel/ finely dice the carrot and shallot
3. Finely chop the parsley.
4. Boil 300ml of water.
Cooking Instructions
1. To make the soup, heat ½ a tbsp of olive oil in a pot over medium heat. Add the carrot, shallot, garlic and gently cook for a few minutes. Add 300ml of boiling water with the stock pot and tinned tomatoes and bring to a gentle simmer.
1. To make the soup, heat ½ a tbsp of olive oil in a pot over medium heat. Add the carrot, shallot, garlic and gently cook for a few minutes. Add 300ml of boiling water with the stock pot and tinned tomatoes and bring to a gentle simmer.
2. Meanwhile, to make the meatballs, in a bowl, combine the mince with ¼ of a tbsp of parsley, 1 tbsp of grated cheese, chili flakes and a pinch of salt and pepper. Gently combine together and form into walnut-size balls.
3. In a skillet, heat a tbsp of oil over medium-high heat. Add the meatballs and cook for a few minutes until lightly browned then add to the soup.
4. Serve the soup with a sprinkle of grated cheese and remaining parsley.