High Protein, Nourishing, Family Friendly and Flexible (see

• total time: 40 minutes

Ingredients

Meatball Minestrone Soup

INGREDIENTS - serves 4 generous

2 tablespoons extra virgin olive oil

1 large onion

1 long celery stick

2 carrots

1 zucchini

4 cloves of garlic

1 tablespoon dried herbs (rosemary and thyme are great or Italian herbs)

400g tin crushed tomatoes

400g tomato passata

1 litre salt reduced chicken stock

1/2 cup small pasta shapes (macaroni/orzo)

1 cup chopped fresh parsley

Meatballs (500g store-bought or make your own):

500g lean beef or pork mince

1 egg

2 slices bread

1 tablespoon crushed garlic

2 teaspoons dried herbs

1/3 cup chopped parsley or mint

To serve: Ciabatta bread, Grated Parmesan, Dried herbs and salt

NOTES: Other veg to add/use up - chopped green beans/spinach/kale, a tin of cannellini beans. Use store bought meatballs if required.

Directions

If using homemade meatballs prepare them now.

Add mince, egg, crushed garlic, dried herbs,salt, pepper and chopped parsley to bowl.Take two slices of bread and wet until soaking under the tap. Squeeze out most of the water. Add to mince.

Mix all ingredients thoroughly until well combined. Roll tablespoons of mince into meatballs.

Prep veg for the soup - Dice onion, celery, carrot and zucchini, finely chop garlic. Finely slice parsley.

Heat extra virgin olive oil in a large saucepan on medium.

Add onion, celery, carrot and cook for 8 minutes stirring occasionally .

Add garlic, dried herbs and chilli flakes (optional). Cook for 2 minutes.

Add tinned tomatoes, tomato passata, chicken stock and 1 cup of water and Bring to the boil for 5 minutes.

Add zucchini and pasta and simmer for a few minutes. Stir occasionally to stop pasta sticking to the pot.

Drop in the meatballs and allow to cook straight in the soup for approx 10 mins.

Stir through parsley and remove from the heat. Season with salt and pepper as needed.

To Make Ciabatta Toasts - preheat oven to 200C. Drizzle slices of bread with extra virgin olive oil, sprinkle with salt, grated Parmesan and mixed herbs. Bake until crunchy 10-15mins.

Serve soup with a sprinkle of Parmesan crunchy bread and enjoy!