Roast Tomato and Meatball Soup
Roast Tomato and Meatball Soup



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box