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Lasagna Soup with Cheese Balls
55 minServes 8Nutri-Score C€€
C
55 min
55 minLasagna Soup with Cheese Balls
what you need
Ingredients
lasagna pasta (broken into bite-size pieces)Grains454 g
ground beefMeat908 g
yellow onion (chopped)Produce1 piece
minced garlic (minced (or fresh))Produce2 pieces
tomato pastePantry45 g
dried basilSpices3 g- dried oreganoSpices3 g
- Italian seasoning blendSpices3 g
- onion powderSpices3 g
garlic powderSpices3 g
salt (to taste)Spices6 g
black pepper (to taste)Spices3 g- crushed red pepper (to taste)Spices2 g
spaghetti saucePantry794 g- chicken brothPantry1.7 litres
heavy creamDairy240 ml- fresh parsley (chopped)Produce20 g
- ricottaDairy425 g
shredded mozzarella (shredded)Dairy100 g
grated parmesan cheese (grated)Dairy50 g- fresh parsley (chopped, for the cheese balls)Produce15 g
per serving
Nutrition
601kcal
- Carbs
- 53 g
- Proteins
- 33 g
- Fat
- 29 g
what you’ll use
Tools
Stockpot
Mixing bowl
Spatula
step by step
Method
- Step 1
Season and brown the beef
- Season the ground beef with the dried basil, oregano, Italian seasoning, onion powder, garlic powder, salt, black pepper and crushed red pepper.
- Add the chopped onion and minced garlic and cook until the beef is browned.
- Step 2
Add the tomato paste and sauce
- Stir the tomato paste into the beef mixture.
- Pour in the spaghetti sauce.
- Step 3
Add broth and cream
- Add the chicken broth and heavy cream.
- Mix well and bring to a boil over high heat.
- Stir in a handful of fresh parsley.
- Step 4
Cook the lasagna pasta
- Break the lasagna pasta into small pieces and add to the boiling soup.
- Cook until the pasta is tender, as it will swell.
- Step 5
Make the cheese balls
- In a separate bowl, combine the ricotta, mozzarella, parmesan, chopped parsley, salt and black pepper.
- Mix well and roll into balls.
- Step 6
Finish the soup
- Turn off the heat and place the cheese balls on top of the soup.
- Cover and let sit.