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Ingredients:
(Serves
6)
375 g (12 oz) Quality Standard beef mince
1 small onion, grated
1 large garlic clove, crushed
2 tbsp mint or parsley, chopped
1 x 400 g can chopped tomatoes
850 ml (1 pt 10 fl oz) vegetable stock
175 g (6 oz) savoy or green cabbage, finely shredded
50 g (2 oz) dried couscous
50 g (2 oz) freshly grated Parmesan cheese, optional
Place mince in a bowl with onion, garlic, herbs and season with salt and pepper. Mix together and shape into around 20 balls, approx. 2.5 cm (1 in) round. Heat two tsp olive oil in a large saucepan and fry meatballs in batches for four to six minutes until brown. Drain off excess fat then add chopped tomatoes and stock to meatballs in pan. Cover and simmer for 20-25 minutes. Add cabbage and couscous. Simmer for a further five minutes.
Ladle soup into bowls, garnish with cheese, if using, and serve immediately.
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