I love one pot, one tray dinners that have it all and this is one of those that you will love.

Last for 5 days in fridge and gets better with age. If I have time I will actually make this the day before.

Prep: 15 min. Cook: 35 min.
Makes 5 servings
To Freeze
Divide cooled soup in individual portions; freeze up to 3 months.

Ingredients​

• 1 large egg, lightly beaten
• 1/4 cup bread crumbs
• 1/4 cup fresh parsley finely chopped
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic salt, optional
• 1/8 teaspoon pepper
• 500g lean ground beef
• 4 cups reduced-salt beef stock
• 1 can kidney beans, rinsed and drained
• 1 can 425g crushed tomatoes or 2 large tomatoes blended
• 1 medium carrot, thinly sliced
• 1 teaspoon Italian seasoning or mixed herbs
• 1/4 cup uncooked tiny shell pasta
• Minced fresh parsley, optional

Directions​

1. In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into balls, size of a walnut in shell Brown meatballs in a large saucepan; drain. Add stock, beans, tomatoes, carrot and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with fresh chopped parsley and additional grated Parmesan cheese.

 

[Penny4]

Yum

 

[maxesmum]

Oooooo! I have mince out for tea! Now I know what to cook! You beauty,Suzanne!

 

[Ricki]

I love one pot, one tray dinners that have it all and this is one of those that you will love.

Last for 5 days in fridge and gets better with age. If I have time I will actually make this the day before.

Prep: 15 min. Cook: 35 min.
Makes 5 servings
To Freeze
Divide cooled soup in individual portions; freeze up to 3 months.


View attachment 29741

Ingredients​

• 1 large egg, lightly beaten
• 1/4 cup bread crumbs
• 1/4 cup fresh parsley finely chopped
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic salt, optional
• 1/8 teaspoon pepper
• 500g lean ground beef
• 4 cups reduced-salt beef stock
• 1 can kidney beans, rinsed and drained
• 1 can 425g crushed tomatoes or 2 large tomatoes blended
• 1 medium carrot, thinly sliced
• 1 teaspoon Italian seasoning or mixed herbs
• 1/4 cup uncooked tiny shell pasta
• Minced fresh parsley, optional

Directions​

1. In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into balls, size of a walnut in shell Brown meatballs in a large saucepan; drain. Add stock, beans, tomatoes, carrot and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with fresh chopped parsley and additional grated Parmesan cheese.

This is very similar to a soup Mum made. She called it her version of minestrone . Yummy , takes me back. Think I'll try it, it's soup weather at the moment. Thanks

 

[Irene Anthony]

This recipe is new to me - thank you for all these different ideas

 

[Suzanne rose]

This is very similar to a soup Mum made. She called it her version of minestrone . Yummy , takes me back. Think I'll try it, it's soup weather at the moment. Thanks

Soup is good anyway time of the year. Where do you live? In Sydney we had 27 today and for the next 3 days 32 plus

 

[Suzanne rose]

This recipe is new to me - thank you for all these different ideas

I like easy and I like making different things

 

[Ricki]

Soup is good anyway time of the year. Where do you live? In Sydney we had 27 today and for the next 3 days 32 plus

We're at Wonga Beach, north of Mossman on the way to the Daintree. It's been very windy the last few days and chilly in the evenings (19), I know, I know that's not cold but we're old softies