No Bake Potato Soup
Description
This Italian soup features Tbsp chopped fresh, G frozen peas, G parmesan, grated, and 4 small. It delivers rich, cheesy flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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wholegrain bread rolls, to serve paper. Put the mince, breadcrumbs and basil in a large bowl, season with ground black pepper and mix well. With wet hands, shape the mixture into prepared tray. Cover and chill for 1 hr. over a medium-high heat. Cook the onion, stirring occasionally, for 3-4 min. Add the bay leaf, garlic, potato, carrots and celery, and cook, stirring occasionally, for 5 min. to the vegetables, along with the tomatoes. Cover the pan and bring to the boil. Reduce the heat to medium-low and simmer the vegetables, stirring occasionally, for the pan again and simmer for 10 min or until the vegetables are tender. Add the meatballs to the soup and cook, gently stirring occasionally, for cooked through. Stir in the parsley and peas, season with black pepper, then simmer for a further 2 min. basil, if using, scatter over the parmesan and serve with the wholegrain rolls
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Line a large baking tray with baking
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Heat the oil in a large saucepan set
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1322.0kcal
- % Daily Value *
- Total Fat 61.6g95%
- Saturated Fat 12.6g63%
- Cholesterol 22.0mg8%
- Sodium 4034.5mg169%
- Total Carbohydrate 167.5g56%
- Dietary Fiber 41.5g166%
- Sugars 27.4g
- Protein 44.8g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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