Leigh

Steak kebabs

Posted on by Leigh

Steak kebabs

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Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 410kcal

Ingredients

Beef

  • 500 g beef steak (such as sirloin or tenderloin), cut into cubes
  • 2 garlic cloves minced
  • 1 onion small, grated
  • 1/4 cup olive oil
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt to taste
  • pepper to taste

Skewers

  • wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Serving

  • flatbreads or pita bread
  • sliced tomatoes, cucumbers, and red onions
  • fresh parsley or cilantro, chopped
  • lemon wedges

Instructions

  • In a large bowl, combine all the marinade ingredients: minced garlic, grated onion, olive oil, yogurt, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix well to create a smooth marinade.
  • Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill to medium-high heat.
  • Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
  • Place the beef kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness. You can also cook them on a stovetop grill pan.
  • While the kebabs are cooking, you can warm the flatbreads or pita bread on the grill for a minute or two on each side.
  • Serve the beef kebabs on the warm flatbreads or pita bread and garnish with sliced tomatoes, cucumbers, red onions, and chopped fresh parsley or cilantro.
  • Squeeze fresh lemon juice over the kebabs before serving. You can also serve them with a side of yogurt sauce or tahini sauce if desired.
    Enjoy your delicious homemade Turkish beef kebabs!
Nutrition Facts
Steak kebabs
Amount per Serving
Calories
410
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
78
mg
26
%
Sodium
 
73
mg
3
%
Potassium
 
422
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef samoosa

Posted on by Leigh

Beef samoosa

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 8 samoosas
Calories: 296kcal

Ingredients

Pastry

  • 250 g all-purpose flour
  • 60 ml water (approximately)
  • 2 tbsp vegetable oil
  • 1/2 tsp salt

Beef Filling

  • 250 g beef mince
  • 1 onion finely chopped
  • 2-3 garlic cloves minced
  • 1 carrot finely grated
  • 1 potato boiled and finely chopped
  • 1/2 cup frozen peas
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • salt to taste
  • 2 tbsp vegetable oil for cooking
  • fresh coriander leaves chopped (for garnish)
  • oil for deep frying

Instructions

Prepare the Pastry:

  • In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
  • Gradually add water while kneading to form a stiff and smooth dough.
  • Cover the dough with a damp cloth and let it rest for about 30 minutes.

Prepare the Beef Filling:

  • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds.
  • Add the finely chopped onions and sauté until they become translucent.
  • Stir in the minced garlic and ginger paste. Sauté for another minute until fragrant.
  • Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through.
  • Add the grated carrot, diced potato, frozen peas, and all the spices – coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
  • Cook the beef filling mixture for another 5-7 minutes until the vegetables are tender and the spices are well-incorporated.
  • Remove from heat, add chopped fresh coriander leaves, and let the filling cool down.

Shape and Fill the Beef Samosas:

  • Divide the dough into small equal-sized balls and roll each ball into a thin oval or round shape.
  • Cut each oval/round in half to create two semi-circles.
  • Take one semi-circle, brush water on the straight edge, and form a cone shape by folding it over the rounded edge, pressing gently to seal.
  • Fill each cone with the prepared beef filling.
  • Seal the open edge by pinching it together to form a triangular pastry. Ensure it's tightly sealed to prevent the filling from spilling during frying.
  • Repeat this process for the remaining dough and filling.

Fry the Beef Samosas:

  • Heat oil in a deep frying pan or a deep fryer to about 180°C (350°F).
  • Carefully slide the prepared beef samosas into the hot oil, a few at a time.
  • Fry the samosas until they turn golden brown and crispy, usually takes about 3-4 minutes per batch.
  • Remove the fried beef samosas with a slotted spoon and drain excess oil on a paper towel.
    Serve your homemade beef samosas hot with chutney or sauce of your choice. Enjoy!
Nutrition Facts
Beef samoosa
Amount per Serving
Calories
296
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
22
mg
7
%
Sodium
 
180
mg
8
%
Potassium
 
314
mg
9
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
1389
IU
28
%
Vitamin C
 
11
mg
13
%
Calcium
 
28
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bobotie

Posted on by Leigh

Bobotie

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 676kcal

Ingredients

Bobotie Filling

  • 500 g beef mince
  • 2 slices of white bread
  • 250 ml milk
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 cup raisins or sultanas
  • 2 tbsp apricot jam
  • 2 tbsp chutney (fruit chutney, such as Mrs. Ball's)
  • 2 eggs
  • salt to taste
  • pepper to taste

Topping

  • 2 eggs large
  • 250 ml milk
  • a pinch of salt
  • a pinch of ground turmeric (for color)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Tear the slices of white bread into small pieces and place them in a bowl. Pour 250 ml of milk over the bread and let it soak for about 10 minutes.
  • Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  • Add the ground beef or lamb to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it is browned and cooked through.
  • Stir in the curry powder, ground cumin, ground coriander, ground turmeric, ground cinnamon, and ground allspice. Cook for another 2-3 minutes to toast the spices and release their flavors.
  • Add the soaked bread (squeeze out excess milk before adding) to the meat mixture and mix well.
  • Stir in the raisins or sultanas, apricot jam, and chutney. Season the mixture with salt and pepper to taste. Cook for a few more minutes to combine all the flavors.
  • In a separate bowl, beat 2 eggs and then mix them into the meat mixture. This will help bind the filling together.
  • Transfer the Bobotie filling into a greased ovenproof dish and spread it evenly.
  • In another bowl, beat together 2 eggs, 250 ml of milk, a pinch of salt, and a pinch of ground turmeric. Pour this mixture over the Bobotie filling.
  • Bake in the preheated oven for about 30 minutes or until the topping is set and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.
    Bobotie is traditionally served with yellow rice and chutney. Enjoy your South African Bobotie!
Nutrition Facts
Bobotie
Amount per Serving
Calories
676
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
16
g
Cholesterol
 
268
mg
89
%
Sodium
 
457
mg
20
%
Potassium
 
833
mg
24
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
35
g
70
%
Vitamin A
 
709
IU
14
%
Vitamin C
 
6
mg
7
%
Calcium
 
300
mg
30
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto beef stew

Posted on by Leigh

Keto beef stew

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 25 minutes
Servings: 4 people
Calories: 327kcal

Ingredients

  • 500 g beef stew meat cut into cubes
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic clove minced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 turnip diced
  • 1 zucchini diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 400 g canned tomatoes diced
  • 750 ml beef broth
  • salt to taste
  • pepper to taste
  • fresh parsley chopped, (for garnish)

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
  • Add the carrots, celery, turnip, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
  • Return the browned beef to the pot and add the dried thyme, dried rosemary, and bay leaf. Stir to combine.
  • Pour in the diced tomatoes and beef broth. Season with salt and pepper to taste.
  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  • Taste and adjust the seasoning if needed.
  • Remove the bay leaf before serving.
  • Garnish the stew with chopped fresh parsley before serving.
    This Keto beef stew is hearty and flavorful without the added carbs. Enjoy!
Nutrition Facts
Keto beef stew
Serving Size
 
1 Serving
Amount per Serving
Calories
327
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
78
mg
26
%
Sodium
 
958
mg
42
%
Potassium
 
1160
mg
33
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
33
g
66
%
Vitamin A
 
5430
IU
109
%
Vitamin C
 
29
mg
35
%
Calcium
 
111
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter steak bites

Posted on by Leigh

Garlic butter steak bites

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

  • 500 g steak cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g butter
  • 2 tbsp olive oil
  • fresh parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Begin by cutting the steak into bite-sized pieces. Make sure to trim any excess fat.
  • Season the steak pieces with salt and pepper to taste.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the steak pieces to the skillet. Cook for about 2-3 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
  • Remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant.
  • Add the butter to the skillet and let it melt, stirring the garlic and butter together until well combined.
  • Return the cooked steak pieces to the skillet with the garlic butter sauce.
  • Toss the steak bites in the sauce until they are well-coated and heated through, for about 1-2 minutes. You can adjust the cooking time to achieve your preferred level of doneness.
  • Once the steak bites are coated in the garlic butter sauce and heated through, remove them from the skillet.
  • Garnish with freshly chopped parsley.
  • Serve your keto garlic butter steak bites hot as an appetizer or main course. You can also add a side of vegetables or a keto-friendly salad for a complete meal.
    These steak bites are delicious and perfect for those following a keto diet. Enjoy your meal!
Nutrition Facts
Garlic butter steak bites
Serving Size
 
1 Serving
Amount per Serving
Calories
416
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
103
mg
34
%
Sodium
 
146
mg
6
%
Potassium
 
347
mg
10
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.05
g
0
%
Sugar
 
0.03
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter meatballs

Posted on by Leigh

Garlic butter meatballs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 442kcal

Ingredients

Meatballs

  • 500 g beef mince
  • 1/4 almond flour
  • 1/4 Parmesan cheese grated
  • 1/4 fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 egg large

Garlic butter Sauce

  • 4 tbsp unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, combine the ground meat, almond flour, grated Parmesan cheese, chopped parsley, salt, pepper, garlic powder, onion powder, and the egg. Mix everything together until well combined.
  • Shape the mixture into small meatballs, roughly 4cm in diameter. This should yield approximately 20 meatballs.
  • Place the meatballs on a baking sheet lined with parchment paper, leaving some space between each one.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and have a golden-brown crust.
  • While the meatballs are baking, prepare the garlic butter sauce. In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for about 2-3 minutes, or until the garlic is fragrant but not browned.
  • Remove the saucepan from heat and stir in the chopped parsley. Season the sauce with salt and pepper to taste.
  • Once the meatballs are done baking, remove them from the oven and transfer them to a serving platter.
  • Pour the garlic butter sauce over the meatballs, ensuring they are well coated.
  • Serve your keto garlic butter meatballs hot, garnished with additional fresh parsley if desired.
    Enjoy your delicious keto-friendly garlic butter meatballs!
Nutrition Facts
Garlic butter meatballs
Serving Size
 
1 Serving
Amount per Serving
Calories
442
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
14
g
Cholesterol
 
160
mg
53
%
Sodium
 
398
mg
17
%
Potassium
 
379
mg
11
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.2
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
23
g
46
%
Vitamin A
 
506
IU
10
%
Vitamin C
 
2
mg
2
%
Calcium
 
41
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cheesesteak stuffed peppers

Posted on by Leigh

Cheesesteak stuffed peppers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 274kcal

Ingredients

  • 4 bell peppers large
  • 500 g beef steak thinly sliced
  • 200 g mushrooms sliced
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 150 g provolone cheese shredded
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced onions and mushrooms and cook until they are soft and slightly caramelized, about 5-7 minutes.
  • Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
  • Push the onion and mushroom mixture to one side of the skillet and add the thinly sliced beef to the other side. Season the beef with salt, black pepper, paprika, dried oregano, dried thyme, and red pepper flakes (if using). Cook the beef until it's browned on all sides, about 3-5 minutes.
  • Once the beef is cooked, combine it with the onion and mushroom mixture in the skillet. Mix everything together.
  • Stuff each bell pepper with the beef, onion, and mushroom mixture.
  • Sprinkle the shredded provolone cheese evenly over the top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the peppers are tender.
  • Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
  • Serve hot, garnished with fresh herbs if desired.
    Enjoy your keto cheesesteak stuffed peppers!
Nutrition Facts
Cheesesteak stuffed peppers
Serving Size
 
1 Serving
Amount per Serving
Calories
274
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
26
mg
9
%
Sodium
 
882
mg
38
%
Potassium
 
820
mg
23
%
Carbohydrates
 
18
g
6
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
14
g
28
%
Vitamin A
 
5304
IU
106
%
Vitamin C
 
173
mg
210
%
Calcium
 
320
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free stuffed bell peppers

Posted on by Leigh

Gluten-free stuffed bell peppers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 310kcal

Ingredients

  • 4 bell peppers large
  • 250 g beef mince
  • 150 g cooked rice
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 200 g canned diced tomatoes
  • 100 g tomato sauce gluten-free
  • 50 g mozzarella cheese shredded (or a dairy-free alternative)
  • 1 tsp olive oil
  • 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Preheat your oven to 180°C (356°F).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and minced garlic. Saute until they become translucent, about 2-3 minutes.
  • Add the beef mince and cook until it's browned and fully cooked, breaking it into small pieces as it cooks.
  • Season with salt, pepper, and Italian seasoning.
  • Stir in the cooked rice, canned diced tomatoes, and gluten-free tomato sauce. Cook for an additional 2-3 minutes until heated through.
  • Place the hollowed-out bell peppers in a baking dish.
  • Carefully stuff each pepper with the filling mixture.
  • Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for about 25 minutes or until the peppers are tender.
  • Remove the stuffed bell peppers from the oven.
  • Garnish with fresh parsley.
  • Serve hot and enjoy your gluten-free stuffed bell peppers!
    Remember to check the labels of all ingredients to ensure they are gluten-free, as some products may contain hidden sources of gluten. Enjoy your delicious gluten-free meal!
Nutrition Facts
Gluten-free stuffed bell peppers
Serving Size
 
1 Serving
Amount per Serving
Calories
310
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
54
mg
18
%
Sodium
 
316
mg
14
%
Potassium
 
649
mg
19
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
17
g
34
%
Vitamin A
 
3986
IU
80
%
Vitamin C
 
160
mg
194
%
Calcium
 
120
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Oxtail soup

Posted on by Leigh

Oxtail soup

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Rate

Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8 people
Calories: 509kcal

Ingredients

  • 1.5 kg oxtails
  • 2 l water
  • 2 onions chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 2 bay leaves
  • 5-6 black peppercorns
  • 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
  • 2 tomatoes chopped
  • 1 leek chopped
  • 1 parsnip chopped
  • salt and pepper
  • olive oil for sautéing
  • Chopped fresh parsley for garnish

Instructions

Prepare the Oxtails:

  • Rinse the oxtails under cold running water and pat them dry with paper towels.

Brown the Oxtails:

  • Heat a large pot or Dutch oven over medium-high heat.
  • Add a little olive oil to the pot and then add the oxtails.
  • Brown the oxtails on all sides until they are nicely seared. This step helps develop the flavor of the soup.

Sauté the Vegetables:

  • Remove the oxtails from the pot and set them aside.
  • In the same pot, add a bit more olive oil if needed, and then add the chopped onions, carrots, celery, and leek.
  • Sauté the vegetables until they start to soften, about 5 minutes.
  • Add the minced garlic and cook for another minute or until fragrant.

Add the Oxtails Back:

  • Return the browned oxtails to the pot.

Simmer with Herbs and Spices:

  • Pour in the water and add the bay leaves, thyme, black peppercorns, and a pinch of salt.
  • Bring the mixture to a boil and then reduce the heat to a gentle simmer.
  • Cover the pot and let it simmer for about 2.5 to 3 hours or until the oxtails are tender. Skim off any foam that rises to the surface.

Add the Remaining Vegetables:

  • Add the chopped tomatoes and parsnip to the pot.
  • Continue to simmer for another 30 minutes or until the vegetables are tender.

Taste and Season:

  • Taste the soup and adjust the seasoning with salt and pepper to your liking.

Serve:

  • Remove the bay leaves and thyme sprigs.
  • Ladle the hot oxtail soup into bowls.
  • Garnish with chopped fresh parsley.

    Enjoy your homemade oxtail soup! It's a hearty and flavorful dish that's perfect for cold weather or whenever you're craving a comforting bowl of soup.

Nutrition Facts
Oxtail soup
Amount per Serving
Calories
509
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
12
g
Cholesterol
 
206
mg
69
%
Sodium
 
395
mg
17
%
Potassium
 
263
mg
8
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
59
g
118
%
Vitamin A
 
2996
IU
60
%
Vitamin C
 
12
mg
15
%
Calcium
 
76
mg
8
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Meatball soup

Posted on by Leigh

Meatball soup

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Course: Soup, Supper
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 692kcal

Ingredients

Meatballs

  • 250 g beef mince
  • 250 g pork mince
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup milk
  • 1 Egg
  • 1 small onion finely shopped
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried origanum
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley

Soup

  • 2 l beef br0th
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • 200 g pasta (such as small shells or elbow macaroni)
  • salt and pepper to taste
  • fresh parsley chopped (for garnish)

Instructions

Prepare the Meatballs:

  • In a large mixing bowl, combine the ground beef and ground pork.
  • In a separate bowl, mix together the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
  • Add the breadcrumb mixture, grated Parmesan cheese, egg, finely chopped onion, minced garlic, salt, pepper, dried oregano, dried basil, and dried parsley to the meat. Mix until all the ingredients are well combined.
  • Form the mixture into small meatballs, about 2-3 cm in diameter. You should get approximately 20-25 meatballs. Set them aside.

Prepare the Soup:

  • In a large pot, heat a bit of oil over medium heat. Add the chopped onions, celery, and carrots. Cook for about 5 minutes until the vegetables start to soften.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the beef or vegetable broth and add the bay leaves. Bring the broth to a simmer.
  • Once the broth is simmering, carefully drop the meatballs into the pot. Let them cook for about 10-12 minutes, or until they are cooked through and no longer pink in the center.
  • Add the pasta to the soup and cook according to the package instructions until al dente.
  • Season the soup with salt and pepper to taste.
  • Remove the bay leaves and discard them.
  • Serve the meatball soup hot, garnished with fresh chopped parsley.

    Enjoy your homemade meatball soup with these metric measurements!

Nutrition Facts
Meatball soup
Amount per Serving
Calories
692
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
137
mg
46
%
Sodium
 
2519
mg
110
%
Potassium
 
1006
mg
29
%
Carbohydrates
 
58
g
19
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
41
g
82
%
Vitamin A
 
5252
IU
105
%
Vitamin C
 
7
mg
8
%
Calcium
 
223
mg
22
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.