Tomato soup with meatballs and gnocchi
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Cook's Tips: | Use vegetable stock and falafel for a vegetarian option. |
| Prep Time: | 15 minutes |
Ingredients
- 300 g Woolworths readymade beef frikkadels
- 500 g Woolworths readymade potato gnocchi
- Parmigiano Reggiano (Parmesan), shavings to serve
- 4 tbsp Italian parsley , chopped
- 2 Celery sticks
- 625 ml organic chicken stock
- 2 x 800 g Italian whole peeled tomatoes
- sea salt and freshly ground pepper, to taste
- 2 Tbsp olive oil
- 4 garlic cloves, roughly chopped
- 3 tbsp Italian parsley, finely chopped
- 1 carrot, thinly sliced
- 1/2 cup onion, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Gently soften the vegetables, parsley and garlic in the olive oil. Season to taste. Add the tomatoes and mash roughly. Simmer fairly briskly for 5 to 10 minutes.
- Add 2 cups chicken stock. Cover and simmer gently for 30 minutes. Blend and check the seasoning. Add the remaining stock and bring to a simmer.
- Add the gnocchi, stirring with a large fork to separate the dumplings. Simmer for a few minutes until the dumplings rise to the surface. Add the frikkadels and heat through.
- Serve sprinkled with parsley and pass around the Parmesan at the table.
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