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500g lean beef mince2 garlic cloves, crushed1 red onion, finely chopped1/2 cup panko breadcrumbs2 tbsp basil leaves, finely chopped +extra, to serve60g feta cheese, crumbled +extra, to serve1 egg, lightly beaten700g bottle Passata of choice1.5L (6 cups) salt-reduced beef stock2/3 cup wholemeal penne pasta175g green beans, cut into 3cm lengths1/2 small bunch kale, trimmed, finely shreddedLight rye bread, toasted, lemon wedges, to serve

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  1. In a large bowl combine mince, garlic, onion, breadcrumbs, basil, feta and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls and place on a large plate (makes 24 balls).
  2. In a large saucepan add the passata, stock and 500ml (2 cups) water. Cover and bring to the boil over high heat. Add pasta and reduce heat to medium. Simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add beans and cook for a further 2 to 3 minutes or until pasta is al dente. Remove from heat and stir through kale.
  3. Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye toast, lemon wedges and baby rocket leaves.


  1. Use silverbeet, baby spinach or English spinach instead of kale.
  2. Goats cheese or parmesan could be used instead of feta.
  3. The meatball mixture could be pan-fried, simmered in passata and served with pasta.
  4. Substitute canned lentils or chickpeas for pasta if desired.