Orange and green. And meatballs. It’s the second weekend of Christmas coming up. I’ve got here a bowl of yummilicious meatball pasta soup with broth that’s made with the richness of a pot of steamboat that we ate last night. Anyone who drinks the soup and eats this pasta can easily feel the warmth of family and its love for food and all things nice.
The highlight of this dish has to be the meatballs. I love making meatballs, fishballs, prawn balls etc at home although they are usually not as bouncy or chewy as those outside (but those are usually made with more flour than meat). I can actually survive on just the meatballs or fishballs for my meals without having anything else for my meals but because I’m cooking for a family of three, it’s got to have some carbs as well.
Here’s a bowl of colourful meatball pasta soup which I hope can bring all of us back to our childhood. I used Prego Buddies’ space pasta to elevate the colours and childlike inclination of this dish. Enjoy!
Ingredients:
- Minced pork or chicken: 450g
- Egg: 1, large
- Breadcrumb: 1/3 cup
- Salt: 1/4 tsp
- Ground blackpepper: 1/4 tsp
- Garlic powder (optional): 1/2 tsp
- Onion powder (optional): 1/2 tsp
- Mixed herbs: 1 tsp
- Parsley: 2 stalks, finely chopped
- Olive oil: 1 tbsp
- Butter: 1 tbsp
- Yellow onion: 1, finely chopped
- Garlic: 1 clove, finely chopped
- Carrot: 2, diced
- Chicken broth: 8 cups
- Bay leaf: 2
- Kids pasta: 3/4 cup (I used Prego Buddies Space pasta)
- Spinach: a handful
Method:
- Preheat oven at 200 degrees Celsius.
- Combine minced meat, egg, breadcrumbs, salt, blackpepper, garlic powder, onion powder, mixed herbs & 1 stalk parsley.
- Roll into small meatballs. Place onto baking tray. Bake 20min till cooked. Set aside.
- Heat olive oil and butter in saucepan.
- Saute onion & garlic till soft and fragrant (3min).
- Stir in carrots. Fry 3min.
- Add in broth, bay leaf & pasta. Simmer 10min till pasta becomes al dente.
- Add in meatballs & spinach. Simmer another 5min.
- Garnish with remaining parsley to serve.
Disclaimer:
- This recipe was kindly adapted from Spices In My DNA’s ‘Mini Meatball Chicken Noodle Soup With Spinach‘.
Tricks:
- I used pork instead of chicken as minced chicken was all sold out in the supermarket this week. Using pork tasted great as well!
- I used a pot of leftover stock from last night’s steamboat. The broth was extremely delicious and tasty!
Serving:
6 persons
