Recipe: Spicy Meatball Soup

Quite a lot of ingredients here but very well-worth the little extra time and effort.

Spicy Meatball Soup recipe

Serves 4


400g lean minced beef, lamb or chicken

1 egg, lightly whisked

2 tablespoons fresh herbs, finely chopped (parsley/oregano/thyme/marjoram)

½ teaspoon salt

A few good grindings of black pepper

Pinch chilli powder

1 tablespoon olive/rapeseed oil

1 large onion peeled and finely chopped

2 large carrots, peeled and finely diced

1 large stalk celery, finely sliced

1 small red chilli, deseeded and finely diced

1 large clove garlic, peeled and crushed

1 large courgette, sliced or chopped

1 heaped tablespoon tomato puree

1 litre beef/chicken/lamb stock (depending on your choice of meat/poultry)

1 x 400g tinned, chopped tomatoes

100g curly kale/savoy cabbage, very finely sliced

Sea salt and freshly ground black pepper

Good bunch fresh parsley chopped


Soup Can Make You Thin

• Thoroughly mix the minced meat/poultry, egg, herbs, salt, pepper and chilli powder in a bowl with a fork.

• Make around 16 bite-sized meatballs with your hands, lay them on a dish, cover and put in the fridge while you make the soup.

• Heat the oil in a large soup pot, add the onion, carrot and celery and saute gently until the onion is soft and translucent and the carrots are slightly tender (don’t brown).

• Add the chilli, garlic, courgette and tomato puree, stir well and saute for a further 5 minutes.

• Add the stock and tinned tomatoes, bring slowly to the boil, reduce the heat and simmer for 15 minutes or until the carrots are tender.

• Add the kale/cabbage and simmer for a further 5 minutes.

• Add the meatballs to the soup with a large spoon and simmer gently until they are cooked through (around 8-10 minutes).

• Check the seasoning and serve; 4 meatballs to a bowl, topped with lots of fresh parsley.

This recipe has been donated by Fiona Kirk & Jean Barr, authors of the book ‘SOUP CAN MAKE YOU THIN’ available in eBook format, £4.99 from

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