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Lasagne meatball soup

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  • Nut free
  • Peanut free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit
  • Seafood free

​Tender strands of fettuccine bathe in a rich tomato broth in this lasagne-inspired meatball soup. A fun and hearty weeknight dinner for all the family.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 30 mins setting time
Lasagne meatball soup

Ingredients

  • 200g Coles Australian 3 Star Beef Mince
  • 200g Coles Classic Beef Sausages, casings removed
  • 1 brown onion, coarsely grated
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tsp dried mixed herbs
  • 2 tbs olive oil
  • 1 brown onion, extra, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) dry red wine
  • 2 x 400g cans diced tomatoes
  • 2 cups (500ml) salt-reduced chicken stock
  • 150g curly fettuccine
  • 2 tbs coarsely chopped flat-leaf parsley
  • 2 tsp lemon zest
  • 1 garlic clove, extra, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl. Roll 2-tsp portions of mince mixture into balls. Place on a plate in the fridge for 30 mins to set.

  2. Step 2

    Heat 2 tsp of the oil in a saucepan over medium heat. Add meatballs and cook, turning frequently, for 5 mins or until brown all over. Transfer to a plate.

  3. Step 3

    Heat 2 tsp of remaining oil in the pan. Add chopped onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine. Bring to the boil. Cook for 2 mins or until wine reduces by half. Return the meatballs to the pan with tomato and stock. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until vegetables are tender and soup thickens slightly. Add the pasta. Cook for 8 mins or until pasta is al dente.

  4. Step 4

    Combine parsley, lemon zest, extra garlic and remaining oil in a bowl. Season.

  5. Step 5

    Ladle soup among serving bowls. Sprinkle with parsley mixture to serve.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Transfer any leftover lasagne soup to an airtight container where it will keep for up to 3 days in the fridge or up to 3 months in the freezer. The pasta will continue to soak up the liquid as it cools, so you may need to add a little more chicken stock or water when reheating.

Use it up: If you’re not going to use the rest of the celery in the next week or two, finely chop and transfer to small sealable bags and freeze. The celery can be added to chopped onion and carrot to make a flavour base like the one used in this beef meatball soup, plus many other soup and stew recipes. 

Smart swap: If you don’t have curly fettuccine, use any dried pasta you have in the pantry. Macaroni, risoni and ditalini all work a treat. 

 Meatball soup recipe

Have a craving for lasagne but don’t have much time? This pasta-packed soup with meatballs has all the familiar flavours of the Italian favourite but is on the table in less than an hour. The holy trinity of chopped onion, carrot and celery provide the humble beginnings of this beef meatball soup recipe, gently flavouring the sauce and then giving way for the stronger flavours of wine, tomato and meatballs made with beef mince and beef sausages. It is a one-pot wonder enlivened with the classic mixture of parsley, lemon and garlic, known as gremolata. This lasagne soup is perfect for the cooler months of the year and the leftovers can be taken to work for a hearty lunch the next day. 

How to make the best meatballs for this lasagne soup recipe

The meatballs are at the heart of this beef noodle soup. Not only are they seasoned perfectly with dried Italian herbs, plus the herbs and spices from the sausages, the onion also plays a big part because it is grated, not chopped. The liquid produced through grating not only flavours the meatballs but also keeps them moist and juicy. When rolling the meatballs, you want them to be a uniform size. You also need them to be quite small. We recommend 2 teaspoonfuls of the mixture for each one, just the right size to fit on your spoon and be eaten in one mouthful. Lightly wet your hands before rolling the meatballs to prevent them from sticking to your palms.

How can I make this beef meatball noodle soup flavourful?

There are a couple of tips to getting the most flavour into your meatball soup. First, make sure you saute the meatballs in olive oil until golden. When the acids and sugar on the surface of the meat react with heat, the food becomes deeper and more complex in taste. Also while browning, little bits of the meat get stuck to the base of the pan. After adding the wine, make sure you use a wooden spoon to scrape the browned meat so it lifts and the flavour mixes with the sauce. The thick curly fettuccine is a nod to traditional lasagne noodles. Make sure you don’t overcook them as they need to be tooth-tender. Don’t undercook them either as the starch released from the pasta helps thicken the soup.

Love this recipe?

Loving your meatballs in tomato soup? Then how about trying some of our other popular Italian-inspired soup recipes? A slow cooker minestrone is always welcome at the table, or try this riff on the Tuscan favourite, bread soup. Pappardelle stars in this chicken noodle soup or make a hearty vegetarian soup for meat-free Mondays. 

FAQs

Lasagne meatball soup

Lasagne meatball soup
  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 30 mins setting time
Ingredients
  • 200g Coles Australian 3 Star Beef Mince
  • 200g Coles Classic Beef Sausages, casings removed
  • 1 brown onion, coarsely grated
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tsp dried mixed herbs
  • 2 tbs olive oil
  • 1 brown onion, extra, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) dry red wine
  • 2 x 400g cans diced tomatoes
  • 2 cups (500ml) salt-reduced chicken stock
  • 150g curly fettuccine
  • 2 tbs coarsely chopped flat-leaf parsley
  • 2 tsp lemon zest
  • 1 garlic clove, extra, finely chopped
    Description

    ​Tender strands of fettuccine bathe in a rich tomato broth in this lasagne-inspired meatball soup. A fun and hearty weeknight dinner for all the family.

    Method

    1. Step 1

      Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl. Roll 2-tsp portions of mince mixture into balls. Place on a plate in the fridge for 30 mins to set.

    2. Step 2

      Heat 2 tsp of the oil in a saucepan over medium heat. Add meatballs and cook, turning frequently, for 5 mins or until brown all over. Transfer to a plate.

    3. Step 3

      Heat 2 tsp of remaining oil in the pan. Add chopped onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine. Bring to the boil. Cook for 2 mins or until wine reduces by half. Return the meatballs to the pan with tomato and stock. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until vegetables are tender and soup thickens slightly. Add the pasta. Cook for 8 mins or until pasta is al dente.

    4. Step 4

      Combine parsley, lemon zest, extra garlic and remaining oil in a bowl. Season.

    5. Step 5

      Ladle soup among serving bowls. Sprinkle with parsley mixture to serve.