meatball soup recipe

This super speedy soup recipe is hearty and full of flavour – forget making the meatballs yourself, slicing up store-bought sausages will give you the same result in half the time (and we won’t tell!).

SERVES 4

PREP AND COOK TIME 25 MINUTES

You will need:

6 (around 600g) sausages

1 tablespoon extra virgin olive oil

1 medium onion, chopped finely

2 cloves garlic, sliced thinly

3 sticks celery, sliced thinly

1 litre chicken stock

400g can diced tomatoes

400g can butter beans, rinsed, drained

4 cups shredded Swiss chard

1 cup fresh basil leaves

Crusty bread, to serve

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How to make the meatball soup

1 Use a small, sharp knife to split the sausage casing lengthways; peel off the casing and discard (or leave the sausages intact and squeeze the meat from the casings). Roll the sausage mixture into walnut-sized balls. Heat the oil in a large saucepan over medium to high heat. Cook the meatballs for 5 minutes, shaking the pan occasionally, until browned all over. Remove from the pan with a slotted spoon.

2 Add the onion, garlic and celery to the same pan; season. Cook, stirring, for 5 minutes or until softened.

3 Stir in the stock and tomatoes; bring to the boil. Cook for 8 minutes or until reduced slightly. Return the meatballs to the pan with the beans, cook for 1 minute or until heated through. Just before serving, add the Swiss chard; stir until wilted. Sprinkle with basil leaves. Serve with crusty bread.

ALSO TRY: Grilled cauliflower skewers with a basil pesto drizzle

SOURCEJohn Paul Urizar/Bauersyndication.com.au/Magazinefeatures.co.za
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