Italian meatball and pasta soup

Ingredients :

• 500g lean Italian pork sausages
•  1 brown onion, chopped
•  2 celery stalks, chopped
•  1 red capsicum, chopped
•  1 1/2 cups Campbell's Real Stock Chicken
•  430g can Campbell's Condensed Tomato Soup
•  50g dried angel hair pasta, broken into pieces
•  200g broccoli, cut into small florets

Nutrition :

Energy 1422kJ	Fat saturated 3.80g
Fat Total 10.80g	Carbohydrate sugars g
Carbohydrate Total 31.70g	Dietary Fibre 5.70g
Protein 25.50g	Cholesterol 62.00mg
Sodium 1771.00mg

All nutrition values are per serve.

Method :

Step 1

1. Cut 1 end from each sausage. Squeeze meat from casings. Discard casings. Using hands, roll meat into small meatballs.
2. Step 2
   Heat a non-stick saucepan over medium-high heat. Add meatballs. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion and celery to pan. Cook, stirring, for 3 to 5 minutes or until soft. Add capsicum, stock, soup, meatballs and 1/2 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 to 10 minutes or until meatballs are cooked through. Add pasta and broccoli. Simmer for 3 to 5 minutes or until pasta is tender. Serve.

Notes : Try beef and cracked pepper or spicy lamb sausages in the soup instead of pork.