Meatball Pasta Soup


  • 1 tbsp olive oil
  • 12 Jack’s beef meatballs
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 sticks celery, chopped
  • 2 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 2 x beef stock pots
  • 1.2 litres water
  • 200g Jack’s penne pasta
  • Sea salt and freshly ground black pepper
  • 80g Jack’s grated mozzarella 
  • 1 tbsp basil leaves, shredded


  1. Heat a sauté pan until hot.
  2. Add the olive oil and meatballs and fry until just browned all over.
  3. Add the onions, carrots and celery, cover with a lid, cook gently for 5 minutes until just softening.
  4. Add the tinned tomatoes and stock pot.
  5. Fill the can with water and add to the pan, repeat then stir well and bring to the boil.
  6. Stir the pasta in and simmer for 12-15 minutes until the pasta is tender.
  7. Season with salt and black pepper.
  8. Divide between serving bowls and top with mozzarella and basil.