Zucchini and Meatball Soup

"something to try."
 
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Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Make meatballs: Tear bread into small pieces and place in a bowl. Pour over 1/4 cup cold water. Set aside for 5 minutes to soften. Combine mince, ham, egg yolk and parmesan in a bowl. Squeeze water from bread and add bread to mince mixture. Mix well. Season with pepper. Shape tablespoons of mixture into balls and place on a plate. Cover and refrigerate until ready to use.
  • Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Add zucchini and cook for 2 minutes.
  • Add stock and bring to the boil. Reduce heat to low. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tender.
  • Carefully drop meatballs, 1 at a time, into soup and stir gently. Simmer for 5 minutes or until meatballs are cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Top with parmesan. Serve.

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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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