Meatball Soup

1. 1

   Combine ground beef, onions and garlic. Season then roll into 24 meatballs.

2. 2

   Heat a nonstick frying pan over high heat. Cook meatballs, in batches, for 3 mins, or until browned.

3. 3

   Meanwhile, bring crumbled bouillon cubes and 6 cups water to a boil. Add meatballs and reduce heat to low. Simmer gently for 8 mins, or until meatballs are cooked through. Add pasta and peas. Simmer for 5 mins, or until tender. Remove pan from heat and stir in pesto. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.