Fusilli pasta soup with meatballs has vegetables, fusilli and mini meatballs. This dish can be served as a meal in itself. It’s perfect for weekday dinners. It’s quick, easy and can be ready in less than 30 minutes.
For vegetarian option, meatballs can be replaced with toasted tofu.
Sending this recipe to our BM #109, week 2 day 3 under A to Z recipes. Today is letter F.
Preparation Time: 10 minutes
Cook Time : 15 minutes
Serves : 2
Fusilli : 1 1/2 cups
Onion : 1 large diced
Potato : 1 medium diced
Tomato : 2 medium diced
Carrot : 2 medium sliced
Garlic cloves : 3 cut in half
Micro greens : 2 tablespoons (optional)
Hot Water : 1 litre
Black pepper : 1 teaspoon
Italian seasoning : 1 teaspoon
Salt to taste
Minced Chicken : 200 grams
Paprika : 1 teaspoon
Dry ginger powder : 1/2 teaspoon
Onion powder : 1/2 teaspoon
Panko breadcrumbs : 1 tablespoon
Salt to taste
Heat oil in a saucepan, add onion, garlic and saute for 1 minute.
Add carrots, potatoes, tomato, micro greens stir, close lid and cook for 5 minutes.
In the meantime, add all ingredients listed under for meatballs, mix them well and make small marble sized balls.
Heat 2 tablespoons of oil in a pan and fry these meatballs till golden brown on all sides and keep them aside.
To the veggies, add hot water, fusilli, black pepper, Italian seasoning, salt and stir. Cook for 10-11 minutes until the pasta is cooked al dente.
Turn off the stove, add meat balls, stir and serve immediately.