Try this: Meatball, zucchini and chickpea soup

Recipe from

Recipe from

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients for 4

  • 500g lean beef mince
  • 2 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 1/2 cup panko breadcrumbs
  • 2 tbsp basil leaves, finely chopped + extra leaves, to serve
  • 1 egg, lightly beaten
  • 700g bottle Passata of choice
  • 1.5L (6 cups) salt-reduced beef stock
  • 400g can chickpeas, rinsed, drained
  • 2 small zucchini, cut into 1cm pieces
  • 60g baby spinach
  • Shaved parmesan, wholegrain bread, drizzle of olive oil, to serve


  1. In a large bowl combine mince, garlic, onion, breadcrumbs, basil and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls (makes 24) and place on a large plate.
  2. In a large saucepan add passata, stock and 500ml (2 cups) water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add chickpeas and zucchini and cook for a further 2 to 3 minutes. Remove from heat and stir through baby spinach. Season.
  3. Ladle soup into bowls and sprinkle with extra basil and parmesan. Serve with bread drizzle with a little olive oil.


  • Use silverbeet, kale or English spinach instead of baby spinach.
  • Goats cheese or feta could be used instead of parmesan.
  • The meatballs could also be pan-fried, simmered in passata and served with pasta.