Ingredients Jump to Instructions ↓

  1. 375g beef mince

  2. 1 small onion, peeled and grated

  3. 1 large garlic clove, peeled and crushed

  4. 2tbsp freshly chopped mint or parsley

  5. Salt and freshly milled black pepper

  6. 2tsp olive oil

  7. 1 x 400g can chopped tomatoes

  8. 850ml/1 1/2pints good, hot vegetable stock

  9. 175g Savoy or green cabbage, finely shredded

  10. 50g dried couscous

  11. 50g freshly grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. Put the mince, onion, garlic, herbs and seasoning in a large bowl. Mix together and shape into twenty to twenty-four 2.5cm (1inch) balls.

  2. Heat the oil in a large saucepan and fry the meatballs for 4-6 minutes until brown. Spoon off any excess fat.

  3. Add the chopped tomatoes and stock. Reduce the heat, cover and simmer for 20-25 minutes.

  4. Add the cabbage and couscous. Simmer for a further 5 minutes.

  5. Ladle the soup into bowls, garnish with the grated cheese, if used and serve immediately.


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