Spring meatball soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 2 carrotsfinely chopped
- 400g can white beansdrained and rinsed
- 1 litre good-quality chicken stock
- 20 leftover meatballs(see below)
- 200g leftover tomato sauce(see below)
- 200g frozen peas
- 250g spinach & ricotta tortellini
- 200g spinach
- 1 lemonzested and cut into wedges
- small handful of dillfinely chopped
- parmesan and crusty breadto serve
Nutrition: Per serving
- kcal543
- fat20g
- saturates6g
- carbs47g
- sugars8g
- fibre11ghigh
- protein39g
- salt2.4g
Method
step 1
Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.
step 2
Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.
