Meatball and Bean Soup

Meatball and Bean Soup served in a white bowl
  • 6 servings
  • Cook 35 minutes, 20 minutes to prepare
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  • 3tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 carrots, diced
  • 400ml passata
  • 1tbsp sun-dried tomato paste
  • 700ml chicken stock
  • 250g pork mince
  • 50g fresh breadcrumbs
  • 2tbsp fresh parsley, finely chopped
  • 1 egg yolk
  • 400g can haricot beans
  • 100g kale, shredded
  • To Serve
  • Grated parmesan


1 Heat 2 tablespoons of the oil in a large saucepan and gently cook the onion for about 5 minutes until beginning to soften. Stir in the garlic and carrots and cook for a further minute.

2 Stir in the passata, sun-dried tomato paste and chicken stock and bring to a gentle simmer. Cook for 15 minutes.

3 Meanwhile, place the pork mince in a bowl with the breadcrumbs, parsley, egg yolk and a little seasoning then mix together well. Shape into small balls – the mixture will make about 32 balls.

4 Heat the remaining oil in a large frying pan and cook the meatballs until golden.

5 Add the meatballs to the soup mix along with the haricot beans and cook for 10 minutes.

6 Stir in the shredded kale and cook for just 2 – 3 minutes. Serve ladled into warm soup bowls, with grated parmesan.