Spanish · Dinner
Spanish Meatball Soup (High-Protein)
Spanish meatball soup built from lean beef and white beans, simmered in a paprika-tomato broth with chorizo for depth. Extra beans and a poached egg push protein well past standard versions, while sherry vinegar and smoked paprika keep the flavour distinctly Spanish. Served with crusty bread.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
611Calories
54.7gProtein
31.1gFat
29.5gCarbs
6.7gSugar
6.9gFiber
1379mgSodium
443mgChol
10.4gSat Fat
1178mgPotassium
149mgCalcium
6.8mgIron
3.9mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
In a bowl, mix the ground beef, half the chorizo, the beaten egg, breadcrumbs, half the garlic, and smoked paprika; shape into 5–6 small meatballs.
2
Heat
Warm the olive oil in a medium saucepan over medium heat; sauté the onion, remaining garlic, and remaining chorizo for 4 minutes until softened.
3
Heat
Bloom the remaining smoked paprika over medium heat for 30 seconds, then pour in the tomatoes and stock; add meatballs and simmer 15 minutes until cooked through.
4
Heat
Stir in the cannellini beans and simmer gently over medium-low heat for 5 minutes until heated through, keeping meatballs whole.
5
Plate
Crack the egg into a whirlpool in the simmering broth and poach 3 minutes until the white sets; stir in vinegar, season with salt and pepper, ladle into a bowl, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef ground
- 3.2 oz90g Spanish cured chorizo
- 22 eggs, beaten (for the meatballs)
- 4 tbsp30g breadcrumbs
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1 cup120g, about a third of a 14oz can canned tomatoes
- 2 cup480ml chicken stock
- 1 cup90g, about half of a 15oz can, drained cannellini beans
- 22 eggs (poached in the broth)
- 1 tsp1 tsp sherry vinegar
- 2 tbsp28g olive oil
- salt and black pepper, to taste
- 2 tbsp8g parsley, to finish
