So, I mentioned in the last post that there are some days where I just can’t be bothered. Well, I’m having a week of it. Everything seems a chore, and I’m just exhausted. More mentally than physically, but it definitely has an impact on how much I want to do when I get home from work.
In the olden days – when I was 46 kilos heavier and infinitely more depressed – it’d mean a week of takeout and excuses. I’m not above the odd takeout these days, but I’m certainly more judicious about it, in terms of both quality and frequency, so having an arsenal of Can’t Be eFfed meals is important.
Which is where this rockstar of a soup shines. It’s so easy, so quick, so tasty, and so filling. At 381 calories (for a smaller serving, but it’s more than enough), it’s pretty low-cal, too. All boxes for a good dinner ticked! And call me crazy, but there’s something cathartic about rolling meatballs with music blaring the stresses of the day away.
You know what, also? As great as this is at the end of a long, crappy day, it’s also a fantastic way to celebrate a good day or lift a neutral day into good day territory.
Adapted from the Taste website, as so many of my day-to-day recipes are.
500g lean mince
1/4 cup dried breadcrumbs
1/4 cup grated parmesan cheese
1tsp minced garlic
4 cups good quality chicken stock
1/2 cup risoni pasta
1tbs olive oil
1 large zucchini, diced
parmesan cheese, extra, to serve
- Combine mince, breadcrumbs, cheese, garlic and egg. Roll teaspoons of the mixture into tight meatballs, cover and rest in the fridge for 20 minutes.
- Bring stock and passata to the boil in a large saucepan, then reduce heat slightly. Add herbs and risoni, and stir frequently to prevent pasta from sticking to the bottom of the pan.
- Meanwhile, heat oil in a frypan. When hot, add meatballs, turning frequently to cook evenly.
- When cooked through, gently add meatballs and zucchini to soup. Cook, still stirring, for two minutes.
- Ladle into bowls and serve with extra parmesan.