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How to make Paprika meatball and borlotti bean soup

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 250g beef mince
  • 1 tablespoon smoked paprika
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 zucchini, trimmed, finely chopped
  • 1/2 cup (125ml) dry red wine
  • 2 x 400g cans diced tomatoes
  • 4 cups (1 litre) Massel chicken style liquid stock
  • 1 x 400g can borlotti beans, rinsed, drained
  • Basil pesto, to serve
  • Shaved parmesan, to serve

Method

  • Step 1 Combine the mince, paprika and garlic in a medium bowl. Season with salt and pepper. Roll 1/2 tablespoons (or 2 teaspoons) of mince mixture into balls and place on a plate.
  • Step 2 Heat the oil in a large saucepan over high heat. Add the meatballs and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
  • Step 3 Add the onion, carrot, celery and zucchini to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to the boil. Add the meatballs, tomato and chicken stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Taste and season with salt and pepper.
  • Step 4 Ladle the soup among serving bowls. Top with a spoonful of pesto and sprinkle with parmesan. Serve immediately.