Roast Tomato and Meatball Soup
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Roast Tomato and Meatball Soup

Roast Tomato and Meatball Soup

Ingredients

Method

  • 1.5 tbsp oil
  • 1 onion, chopped
  • 2 red capsicums, sliced
  • 1 crushed garlic clove
  • ½ tsp chilli flakes
  • 2 x 400g tins of chopped tomatoes
  • 100g giant couscous
  • 500ml veg stock
  • 12 lamb or pork meatballs
  • 150g spinach leaves
  • ½ bunch of basil leaves, torn
  • Grated parmesan, to serve
  • Heat the oil in a large saucepan, and fry the capsicums and onion for about 8 mins to soften. Stir in the chilli flakes and garlic, cook for 1 mins more, then tip in the tomatoes, couscous, and stock. Bring to a simmer.
  • Season the soup, and add the meatballs and spinach. Simmer for 8 mins, or until cooked through (you can sear the meatballs first if you’d prefer), then ladle into bowls and scatter with basil and parmesan.
15 mins
4 serving

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