Spaghetti Meatball Soup

Spaghetti Meatball Soup

Cooking time: 25 minutes, serves 4

  • 320g Vetta High Fibre Spaghetti
  • 16 meatballs, you can use already prepared or homemade recipe
  • 4 cups beef stock
  • 2 cans crushed tomatoes
  • 3 cups water
  • ¼ onion, finely chopped
  • 1 teaspoon olive oil
  • 600ml passata
  • 2 teaspoons dried basil
  • ½ teaspoon salt
  • freshly grated parmesan cheese
  • fresh parsley for garnish
  1. Add olive oil to a pan on medium heat and lightly fry meatballs for 5 minutes until slightly crispy on the outside and set aside.
  2. In the same pan lightly fry onion until slightly browned. 
  3. In a large pot, bring beef stock, passata and water to a boil. Add basil, crushed tomatoes, salt and stir to combine.
  4. Stir in pasta and meatballs to the pot. Simmer for about 15-20 minutes or until pasta is al dente.
  5. Garnish with parmesan cheese and parsley.