Meatball Stoup

6 servings
1.5 syn's per serving

This was a recipe that I use to make a few years ago. I saw it on Rachel Ray's show and had to try it myself. We really enjoyed it but I have not made it in a really long time.
With wanting to change it up a bit in the kitchen I decided to look at it again. Made a few changes and and ta ta Meatball Stoup Slimming World way.

Thinner than a stew, but thicker than a soup...it's a stoup! Add peppers, mushrooms and even zucchini to make it more super speed. Add them at the same time as the onion and serve with a salad.

fry light for frying
4 cloves garlic, chopped
1 bay leaf
1 large onion, chopped
3 carrots, chopped
1 carton passata (500g)
2 cans chopped tomatoes
1 quart chicken stock
750g Extra lean mince
1 tbsp Worcestershire sauce
Flat leave parsley, finely chopped
1 egg
½ cup couscous
40g Grated Italian Hard cheese ~ optional (syn's 40g = 9.5.)
Salt and Pepper to taste (I add some chilly as well)
Spaghetti broken in half enough for 6

In a soup pot fry the garlic, onion and bay leaf add carrots and sauté for 5min or until softened. Season with salt and pepper and then add the passata, chopped tomatoes and chicken stock. Cover and bring to a boil.

Place the mince in a bowl and add the Worcestershire sauce, parsley,egg, couscous, cheese, salt and pepper. After thoroughly combining everything with your hands. Roll mixture into small balls and drop into the soup pot.

Leave to simmer for 10min stir in the spaghetti and leave for further 10 min. Season to taste and serve with cheese as topping for syn's.
If stoup gets to thick just add boiling water to thin it out a bit.
If stoup gets too thick, just add boiling water.

I didn't use the cheese as did not want to use the syn's but that would be up to personal preference. It is definitely nicer with it.

Meatball Stoup