Paprika meatball and borlotti soup

Paprika meatball and borlotti soup

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½ pound beef mince
2 tbsp ‘The Gourmet Collection’ Smoked Paprika, Garlic, Chili & Chives Spice Blend
1 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
1 zucchini, trimmed, finely chopped
½ cup dry red wine
2 x 14 ounce cans diced tomatoes
4 cups chicken stock
1 x 14 ounce can borlotti beans


  1. Basil pesto & shaved parmesan to serve .
  2. Combine the mince, Smoked paprika, Garlic, Chili & Chives Spice in a medium bowl, then season with “the Gourmet Collection’ Sea salt Crystals and Black Peppercorns. Roll mixture into ½ tbsp balls and place on a plate.
  3. Heat the oil in a large saucepan over high heat; add the meatballs and cook, stirring, for 5 minutes or until browned, transfer to a bowl.
  4. Add the onion, carrot, celery and zucchini to the pan and cook, stirring, for 5 minutes or until vegetables soften. Add the wine and bring to the boil. Add the meatballs, tomatoes and chicken stock and allow to simmer, stirring occasionally for 15 minutes or until soup thickens. Add the beans, stir to combine and season with salt & pepper.
  5. Serve with a spoonful of pesto and sprinkle of parmesan if desired.

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