Spinach, parsnip and meatball soup
Serving: 4-6
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Directions
- Preheat the oven to 180°C.
- To make the meatballs, combine all of the ingredients well together and shape into small balls. Place in a baking tray and bake for 10 minutes.
- Prepare the soup by heating the oil in a large pot and adding the onion and garlic and sauté for a few seconds. Mix in the potatoes and the stock. Bring to a boil then add the spinach, season and continue to cook for a further 10 minutes. Blend or process the soup until smooth and return to the heat.
- Carefully add the meatballs to the soup and gently heat. Serve with the cheese.
Ingredients
Meatballs
- 250 g lean beef mince
- 40 g breadcrumbs
- 30 ml (2 tbsp) fresh basil, finely chopped
- 1 large egg yolk
- Salt, to taste
Soup
- 15 ml (1 tbsp) vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large potato, chopped
- 1 l beef stock
- 200 g spinach, shredded
- Salt, to taste
- Mozzarella, grated to serve