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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- 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).
- 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.
- Ladle soup into bowls and sprinkle with extra basil and feta. Serve with rye toast, lemon wedges and baby rocket leaves.
- Use silverbeet, baby spinach or English spinach instead of kale.
- Goats cheese or parmesan could be used instead of feta.
- The meatball mixture could be pan-fried, simmered in passata and served with pasta.
- Substitute canned lentils or chickpeas for pasta if desired.