Spiced lamb meatball and bean soup

Warm up with a hearty bowl of spiced lamb meatball and bean soup (RECIPE BELOW). Pantry essentials from Edgell and Leggo’s add fast and easy flavours to this delicious meal.
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Spiced lamb meatball & bean soup
Serves 4 Prep 10 mins Cooking 25 mins
500g Coles Australian Lamb Mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
50g sachet Leggo’s Tomato Paste
2 cups (500ml) beef stock
750g jar Leggo’s Bolognese with Chunky Tomato, Garlic & Herbs
400g can Edgell Black Beans, rinsed, drained
1 bunch green kale, stems trimmed, coarsely chopped
⅓ cup chopped flat-leaf parsley
⅓ cup (190g) Greek-style yoghurt
1 Season the mince. Roll 2-tsp portions of mince into balls. Heat a large saucepan over high heat. Cook half the meatballs, turning, for 5 mins or until browned. Transfer to a plate. Repeat with remaining meatballs.
2 Return meatballs to pan. Add the cumin, ground coriander and paprika. Cook, stirring, for 2-3 mins or until the meatballs are evenly coated. Stir in tomato paste.
3 Add the stock and pasta sauce to the pan. Add ½ cup (125ml) water to the empty pasta sauce jar, seal and shake to combine. Add to the meatball mixture.
4 Stir in the beans and bring to a simmer. Reduce heat to low. Simmer for 10 mins or until the meatballs are tender. Stir in the kale and remove from heat. Season. Sprinkle with parsley. Serve with yoghurt.
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