Stashcook: Meal Planner & Recipe Keeper

Beef and Pasta Vegetable Soup Recipe

Name: Beef and Pasta Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 450 g Ground Beef; 1 Medium Onion, finely chopped; 4 Garlic Cloves, minced; 2 Tsp Italian Seasoning; 80 g Panko Breadcrumbs; 1 Large Egg; 2 Medium Carrots, diced; 2 Stalks Celery, diced; 3 Tbsp Olive Oil; 40 g Grated Parmesan Cheese; 1 Tsp Red Pepper Flakes; 1 x (400 g) Can of Diced Tomatoes; 1.25 Litres of Beef Broth; 120 g Small Pasta Shells; 120 g Baby Spinach; 1 Tbsp Fresh Basil, chopped; 1 Tbsp Fresh Oregano, chopped; Zest of 1 Lemon; Salt and Pepper, to taste

Stashcook

This is a warm, hearty soup with beef meatballs, pasta, and veggies. It's like a hug in a bowl! You mix beef with spices and make little balls. Then, you cook them with pasta, tomatoes, and veggies in a tasty broth. It's yummy and good for you!

Ingredients

450 g Ground Beef

1 Medium Onion, finely chopped

4 Garlic Cloves, minced

2 Tsp Italian Seasoning

80 g Panko Breadcrumbs

1 Large Egg

2 Medium Carrots, diced

2 Stalks Celery, diced

3 Tbsp Olive Oil

40 g Grated Parmesan Cheese

1 Tsp Red Pepper Flakes

1 x (400 g) Can of Diced Tomatoes

1.25 Litres of Beef Broth

120 g Small Pasta Shells

120 g Baby Spinach

1 Tbsp Fresh Basil, chopped

1 Tbsp Fresh Oregano, chopped

Zest of 1 Lemon

Salt and Pepper, to taste

Method

Combine ground beef, half of the finely chopped onion, 2 minced garlic cloves, Italian seasoning, panko breadcrumbs, egg, and a pinch of salt and pepper in a bowl. Mix well and form into 16-18 meatballs.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove meatballs and set aside.

In the same pot, add the remaining olive oil, diced carrots, celery, and the rest of the onion. Cook for about 5 minutes until the vegetables are soft.

Add the remaining minced garlic, red pepper flakes, and cook for another minute.

Pour in the diced tomatoes and beef broth. Bring to a simmer.

Add the small pasta shells to the pot and cook according to package instructions until al dente.

Return the meatballs to the pot and add baby spinach, chopped basil, and oregano. Cook for another 2-3 minutes until the spinach is wilted and the meatballs are cooked through.

Stir in the lemon zest and grated Parmesan cheese. Season with salt and pepper to taste.

Serve the soup hot, garnished with additional Parmesan cheese if desired.

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