Meatball, Vege & Bean Soup

Meatball, Vege & Bean Soup - Quirky Cooking

I made up this recipe today, and it’s delicious! (If I may say so myself!) I made it completely in the Thermomix, but if you want to make it on the stovetop, just chop the veggies and saute in oil, add stock & water & beans, bring to boil, and drop in meatballs and simmer til cooked. Yum! 
 
 
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Meatball, Veggie & Bean Soup

  • Author: QuirkyJo

Ingredients

Scale

2 pieces of wholemeal spelt/ gluten free bread

2 cloves organic garlic

1/2 onion

1 large leek, chopped in chunks

1 carrot, quartered

1 celery stick, quartered

2 ripe juicy tomatoes, quartered

(or any other combination of veggies you prefer)

2 Tbsp olive oil

2 Tbsp veggie stock concentrate (or to taste)

2 Tbsp tomato paste

A couple handfuls of sliced mushrooms

1 tsp Italian herbs (dried)

Water (up to 2L mark)

500g beef/ turkey/ chicken mince

Breadcrumbs

1 large egg

A dash each of ground cumin, ground sage, cayenne pepper, oregano, fine sea salt and pepper

A dash of Tamari sauce

1 tin cooked cannelini beans

Water to top up soup to 2L again

Instructions

1. Grind bread into crumbs and set aside.

2. Place garlic, onion, leek, carrot, celery, tomatoes in TMX bowl, and chop on speed 5 for about 5 seconds, or until consistency desired.

3. Add oil and sauté at 100 degrees for 5 minutes, reverse, speed 1.

4. Add stock, tomato paste, mushrooms, herbs, water to 2 litre and cook for 25 minutes, Varoma, reverse speed 2 (while making meatballs).

5. Meanwhile, mix together mince beef/turkey or chicken, egg, breadcrumbs, spices and Tamari sauce in a bowl and form into little bite-sized meatballs, and place them in the Varoma (both trays) spread slightly apart for the steam to get through.

6. Remove Varoma (put lid underneath to catch drips) and add beans and top up water to 2 litre mark again.

7. Replace Varoma, cook for 5 more minutes at Varoma, reverse, speed 1. Make sure meatballs are cooked!

8. Serve soup into bowls, add a few meatballs, and enjoy! (you can sprinkle with some grated parmesan if you have it!)

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15 thoughts on “Meatball, Vege & Bean Soup

  1. Cathy says:

    This is divine! I’ve just finished my second bowl, and had to report back. A delicious, versatile, adaptable soup that can be made with almost anything.
    Thanks for another winner Jo!

  2. Cathy says:

    Was requested to make this again already, so that’s a good sign.

    I made it without the carrots, and it keeps the beautiful red colour of the tomatoes.
    A great soup, particularly for anyone who doesn’t think soup is a “real” meal.

  3. Jo says:

    So glad you all liked it, Cathy! I think you could make lots of different vege variations that would work. I love soup for a meal, but my dh doesn’t unless it’s nice and thick like this one.
    Jo 🙂

  4. LonniB says:

    Hi JO I made this for dinner tonight but added some short pasta instead of beans and basically turned it into pasta and meatballs. It was lovely. Would be lovely with the beans served as a soup too. Thanks 🙂

  5. Karen Locke says:

    Yummo! Made this tonight for the family and it was a big hit with all, even my fussy 6 year old. Only problem… I couldn’t stop eating it and ate wayyyy too much! thanks Jo! 🙂

  6. Caz says:

    hi Jo, I ‘be just made the soup, followed step by step using same ingredients. But mine turned out quite watery? What could I have done wrong? I transferred to a casserole pot and now letting cook a bit more to see if thickens a little.

  7. Caz says:

    hi Jo, I ‘be just made the soup, followed step by step using same ingredients. But mine turned out quite watery? What could I have done wrong? I transferred to a casserole pot and now letting cook a bit more to see if thickens a little.

  8. Caz says:

    hi me again. In the end, soup turned beautiful ( as all of your recipes I cook). Even DD, which is a super fussy eater, had a massive bow ???? thanks again Jo. You are fantastic.

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