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Meatball, bean and sauerkraut soup recipe

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Created by Mandy Sinclair

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Photography: Dean Wilmot

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Entree, Lunch, Main

Meatball, bean and sauerkraut soup

Ingredients

2 teaspoons olive oil
1 onion, halved, sliced
2 carrots, cut into batons
2 garlic cloves, chopped
3 cups (750ml) reduced-salt chicken stock
400g can butter beans, drained, rinsed
410g can sauerkraut, drained, rinsed

Meatballs
300g minced lean veal
¼ cup (15g) fresh breadcrumbs
1 eschallot, finely chopped
1 garlic clove, crushed
1 egg, lightly beaten
2 tablespoons chopped oregano

kJ 790, fat 6g, sat fat 2g.

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Preparation

1. To make meatballs, place all ingredients in a bowl and mix with hands to combine. Season well. With wet hands, roll mixture into walnut-size balls. Refrigerate until ready to use.

2. Heat oil in a large saucepan on medium. Cook onion for 3 minutes, until beginning to soften. Add carrot and garlic and cook for another 3 minutes. Add stock and 3 cups water. Bring to boil. Add meatballs and simmer for 10 minutes, until cooked.

3. Stir through beans and sauerkraut and simmer for 5 minutes to heat through. Serve.

If you enjoyed this Meatball, bean and sauerkraut soup recipe then browse more Italian recipes, child-friendly recipes, low-fat recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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