Meatball, Vegetable Couscous Soup

This hearty meatball soup is a great option with leftover potential, whether it be for your work lunchbox or the freezer.

The ingredient of Meatball Vegetable Couscous Soup

• 550g pork and veal mince
• 1 3 cup parmesan shredded
• 1 4 cup fresh parsley chopped
• 1 teaspoon dried oregano leaves
• 1 egg lightly whisked
• 2 tablespoons olive oil
• 1 brown onion finely chopped
• 2 zucchini finely chopped
• 1 celery stick finely chopped
• 2 garlic cloves crushed
• 2 x 400g cans italian diced tomatoes
• 4 cups massel chicken style liquid stock
• 1 3 cup couscous
• extra shredded parmesan to serve
• chargrilled italian crusty bread to serve

The Instruction of meatball vegetable couscous soup

• combine mince parmesan parsley oregano and egg in a large bowl season mix well roll tablespoonfuls of mixture into balls place on a large plate heat half the oil in a large frying pan over medium heat cook meatballs in two batches turning occasionally until well browned transfer to a plate
• heat remaining oil in a large saucepan over medium heat cook onion zucchini celery and garlic stirring for 5 8 minutes or until soft add the tomato and stock increase heat and bring to the boil reduce heat add meatballs simmer for 10 minutes remove from heat and stir in couscous set aside until the couscous is tender
• ladle into serving bowls sprinkle with parmesan and serve with bread

Nutritions of Meatball Vegetable Couscous Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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