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Zucchini and meatball soup


  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 1 carrot, peeled, diced
  • 1 celery stick, diced
  • 3 small zucchini, diced
  • 6 cups Campbell's Real Stock Chicken
  • 150g dried macaroni or other small pasta shapes
  • 40g parmesan cheese, shaved


  • 2 slices white bread, crusts removed
  • 150g veal mince
  • 2 slices soccer ball ham, finely chopped
  • 1 egg yolk
  • 30g parmesan cheese, grated


  • Step 1 - Make meatballs: Tear bread into small pieces and place in a bowl. Pour over 1/4 cup cold water. Set aside for 5 minutes to soften. Combine mince, ham, egg yolk and parmesan in a bowl. Squeeze water from bread and add bread to mince mixture. Mix well. Season with pepper. Shape tablespoons of mixture into balls and place on a plate. Cover and refrigerate until ready to use.
  • Step 2 - Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Add zucchini and cook for 2 minutes.
  • Step 3 - Add stock and bring to the boil. Reduce heat to low. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tender.
  • Step 4 - Carefully drop meatballs, 1 at a time, into soup and stir gently. Simmer for 5 minutes or until meatballs are cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Top with parmesan. Serve.

Recipe Ingredient

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