If your after slurping every delicious spoonful of your go-to soup recipe you’re left feeling unsatisfied and reaching for ‘just one more’ slice of bread, it’s time to change it up. A meal soup is one that needs no bread beside it. It’s one that ticks the protein and carbohydrate boxes, as well as offering a serve or two of vegetables.
This recipe from Manu Feildel, My Kitchen Rules and MasterChef Australia regular, is all that and more: truly a meal soup and one that won’t see you peckish just an hour later.
Moroccan Lamb Meatball, Chorizo and Risoni Soup Recipe
Prep time: 15 mins
Cooking time: 15 mins
Serves 4
Ingredients
Lamb Meatballs:
500g mince Lamb
1/2 cup breadcrumbs
1 egg
2 tsp. chopped fresh mint
Salt and pepper
Soup:
1 tbs olive oil
1 chorizo, halved and sliced
1 cup frozen peas
1L (4 cups) Campbell’s Real Soup Base – Moroccan
1 cup of risoni
Olive oil to garnish
Method
- Heat oil in a medium saucepan/pot. Combine mince, breadcrumbs, egg, mint, salt and pepper in a bowl. Roll into 24 small meatballs and fry until golden brown, take out and reserve.
- Add chorizo and cook until golden, return meatballs, peas and Campbell’s Real Soup Base Moroccan. Bring to the boil.
- Rinse the starch off the risoni under cold water, add the risoni to the pot and cook for about 10 minutes or until the risoni is ‘al dente’
- Ladle soup into bowls and garnish with olive oil
