Soup recipes Archives

Meatballs recipes

Classic Italian cabbage-and-rice soup with toasted cheese

2 hours

Beef recipes

Beef-and-lentil soup with easy focaccia

25 minutes

Asian recipes

Asian-style chicken-and-corn soup

1hr 30 minutes

Soup recipes

Moroccan soup with pulses and easy drop dumplings

45 minutes

Cheese recipes

Brown onion soup with cheesy toasties

20 minutes

Dhal recipes

Dhal soup with chickpea flour dumplings

35 minutes

Bread recipes

Lamb bone-and-vegetable soup with bread dumplings

2 hours

Seafood recipes

Easy seafood chowder mix

10 minutes

Italian tuna meatball soup

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the meatballs:

2 slices thick-cut white bread
10 g free parsley, chopped
2x 170 g cans light meat shredded tuna in brine, drained
1 free-range egg, lightly beaten
1 t dried oregano
sea salt and freshly ground black pepper, to taste
2 T olive oil

For the soup:

2 T olive oil
1 onion, finely diced
1 red pepper, finely diced
2 cups vegetable or chicken stock
600 g sachet fresh country vegetable soup

For serving:

100 g mild Cheddar, grated
30 g basil
2 slices thick cut white bread, toasted and buttered

Method

1. To make the meatballs, blend the bread and herbs in a food processor. Tip into a bowl and add the tuna, egg and oregano. Season to taste. Roll into 12 balls and in the oil over a medium heat for 2–3 minutes or until golden.

2. To make the soup, heat the oil in a saucepan over a low heat and sauté the onions and pepper for 10 minutes until soft, sweet and caramelised. Add the stock and soup and bring to the boil. Reduce the heat and simmer for 10 minutes. Add the meatballs and heat through.

3. Stir through the basil and cheese and serve with the toast.

Find more great value recipes here.

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Cost per serving: R49.97

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Italian tuna meatball soup

Italian tuna meatball soup

Ingredients

Method