Italian meatball and vegetable soup

Prep: 10 mins
Cook: 360 mins
Italian meatball and vegetable soup
This medley of meatballs and vegetables ticks all the savoury boxes in one go.

1 egg, lightly beaten

1 large onion, finely chopped

Handful dry bread crumbs

2 tbsp Parmesan cheese, grated

2 tbsp flat leaf parsley

1 tsp salt

¾ tsp ground black pepper

500g lean beef mince

1 tbsp vegetable oil

1ltr chicken stock

2 large carrots, chopped

2 tbsp dried oregano

100g fusilli pasta or pasta shape of choice

In a large bowl, combine the eggs, onion, bread crumbs, cheese, parsley, ½ teaspoon of the salt, and ½ teaspoon of the pepper.

Add the minced beef and mix well.

Shape mixture into meatballs. In a large skillet, heat 1 tablespoon of oil and brown the meatballs and remove to kitchen paper to drain.

Use either a slow cooker or large pot and combine the stock, carrots, dried oregano, the remaining salt, and pepper.

Add the meatballs and cook, covered

on low for 6 hours or on the hob for 4 hours stirring every hour.

Add in pasta, and during the last 20 minutes of cooking.

Ladle into bowls and serve.


Preparation Time
10 minutes

Cooking Time
360 minutes

Main ingredients
Beef, Cheese, Pasta & Noodles, Vegetables, Bread, Stock/Broth

Recipe Type
Soups, Dinner, Family Dinners, Pasta/Noodles, Slow cooking


Level of Difficulty

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