Pasta & meatball soup with cheesy croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 300g pack ready-made mini meatballs
- 2 x 400g cans chopped tomatoes
- 300ml milk
- 1 tbsp dried oregano
- 200g pastashapes
- 8 thin wholemeal baguetteslices
- 50g cheddargrated
- small bunch basiltorn
Nutrition: per serving
- kcal530
- fat17g
- saturates7g
- carbs64g
- sugars10g
- fibre4g
- protein33g
- salt1.24glow
Method
step 1
Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
step 2
Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
step 3
When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.
