Recipes: Vermicelli meatball soup

This warming noodle dish gives a clever way to use mince for a change

Ingredients

250g lean pork mince
1 garlic clove , crushed
½ small onion , grated
½ small bunch parsley , chopped
a pinch chilli flakes
a handful fresh breadcrumbs
50g Parmesan , finely grated
olive oil
500ml chicken stock
50g vermicelli , broken into pieces

1. Put the pork mince, garlic, onion, half the parsley, the chilli flakes, breadcrumbs, and half the Parmesan in a bowl. Mix using clean hands, season really well and form into little meatballs.
2. Heat 1 tbsp of olive oil in a non-stick pan. Fry the meatballs until golden all over, then scoop out. Add the chicken stock to the pan and bring to a simmer. Add the vermicelli and cook for a minute. Add back the meatballs and keep on a gentle simmer until the vermicelli is cooked through. Stir in the other half of the parsley and serve in bowls with the rest of Parmesan sprinkled over.

NUTRITION PER SERVING:

482 kcalories, protein 43.5g, carbohydrate 32.2g, fat 20.9 g, saturated fat 7.8g, fibre 0.8g, salt 2.84 g 

source: bbcgoodfood.com