Pasta & meatball soup with cheesy croutons

Give meatballs a new lease of life in this substantial pasta-packed soup

  • Prep:5 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 530
  • fat 17g
  • saturates 7g
  • carbs 64g
  • sugars 10g
  • fibre 4g
  • protein 33g
  • salt 1.24g


  • 1 tbsp olive oil
  • 300g pack ready-made mini meatballs
  • 2 x 400g cans chopped tomatoes
  • 300ml milk
  • 1 tbsp dried oregano
  • 200g pasta shapes
  • 8 thin wholemeal baguette slices
  • 50g cheddar, grated
  • small bunch basil, torn


Make your own meatballs
Combine 250g lean beef mince with 2 slices white bread, whizzed into breadcrumbs, 1 chopped small onion and some salt and pepper. Shape into meatballs. Use as directed in the recipe or make double and freeze some for later.


  1. Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.

  2. Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.

  3. When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

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