Turkish Bulgur & Lentil Soup
A warming, flavour-packed turkish bulgur & lentil soup that’s perfect for an easy and satisfying supper.
Zesty Italian Meatball Soup
A comforting, weeknight-friendly meatball soup: juicy beef meatballs simmered in a tomato and chicken-stock broth with onion, carrot and celery.
Finished with basil, parsley and parmesan — it’s warming, filling, and great for batch cooking.
Ingredients
- 40g Parmesan finely grated
- small handful Basil chopped
- Salt, to taste
- 2 cloves Garlic finely chopped
- 1 Onion diced
- 10ml Italian seasoning
- 1 Egg beaten
- 15ml Olive Oil
- Black Pepper, to taste
- small handful Parsley chopped
- 2 sticks Celery diced
- 2 Carrot diced
- 800g Crushed tomatoes
- 60g Breadcrumbs
- 500g Beef Mince
- 1 litre Chicken Stock hot
Method
20m30m50m
- Combine ground beef, breadcrumbs, Parmesan, beaten egg, garlic, and Italian seasoning in a bowl. Form into small meatballs.
- In a large pot, heat olive oil over medium heat and brown the meatballs. Remove and set aside.
- In the same pot, add diced onions, carrots, and celery. Cook until softened.
- Pour in crushed tomatoes and chicken broth. Bring to a simmer.
- Return the meatballs to the pot and cook until they are thoroughly heated.
- Season with salt, pepper, and additional Italian seasoning to taste. Stir in chopped basil and parsley before serving.
Notes
For a lighter version, use turkey or chicken mince for the meatballs.
Add a pinch of chilli flakes to the broth if you prefer extra heat.
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