Pesto Spaghetti Meatball Soup

Name: Pesto Spaghetti Meatball Soup
Prep time: THMS
Cook time: THMS
Ingredients: 1 tablespoon olive oil; 12 beef meatballs, about 300g; 1 medium onion, peeled & finely diced; 1 medium clove garlic, peeled & crushed; 190g jar Sacla’ Sun-Dried Tomato Pesto; 500ml boiling water; 1 level tsp. dried oregano; 100g spaghetti; 2 tbsp. finely grated Parmesan; 1 tbsp. roughly chopped flat-leaf parsley, optional

This is a perfect comfort meal for you to come home and enjoy after a long day. A bonus is that it can be part of your meal prep for the week . Make in bulk and store in the fridge!

Cook Time

40 mins

Serves

Ingredients

1 tablespoon olive oil
12 beef meatballs, about 300g
1 medium onion, peeled & finely diced
1 medium clove garlic, peeled & crushed
190g jar Sacla’ Sun-Dried Tomato Pesto
500ml boiling water
1 level tsp. dried oregano
100g spaghetti
2 tbsp. finely grated Parmesan
1 tbsp. roughly chopped flat-leaf parsley, optional

How to make the recipe

Step 1

Pour the oil into a large saucepan over a moderate heat. Add the meatballs and cook for about 5 minutes until lightly browned, stirring occasionally with a wooden spoon. Lift out to a plate with a spoon.

Step 2

Add the onion and garlic to the pan. You may need to add a little more oil if the meatballs aren‚Äôt particularly fatty. Cook over a low heat for 8-10 minutes until softened and golden. Stir from time to time.

Step 3

Snap the spaghetti into four.

Step 4

Pour the Sun-Dried Tomato Pesto into the pan, along with the boiling water. Add the meatballs, spaghetti and the oregano. The liquid should nicely cover everything.

Step 5

Bring to the boil and then simmer for 10 minutes or until the spaghetti is just cooked and al-dente and the mixture is nicely soupy. Add a little more boiling water if it needs it. Season with salt and pepper.

Step 6

To serve, ladle into warm bowls, sprinkle with Parmesan and parsley, if using.