Meatball soup

By: Nikki and Jordan Shearer

MasterChef NZ runners-up, Nikki and Jordan Shearer's recipe for meatball soup

Meatball -Soup -Recipe -Masterchef

Serves 4

Meatball soup has been a family favourite of ours for many years. Kids and adults alike can’t get enough of this hearty dish. It’s also great to feed a vast amount of people and can be bulked up by adding pasta to the dish if you would like. For the couscous, we used a herb and pine nut version from Herb and Spice Mill, which adds another touch of magic to the meatballs. Why not try this dish for Father’s Day? We’re sure Dad would love it!


  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1 Tbsp fennel seeds
  • 1 Tbsp thyme leaves
  • 2 tsp flaky sea salt
  • Black pepper
  • 500g pork mince
  • ½ cup cooked couscous
  • ½ cup grated parmesan
  • 1 large free range egg
  • ¼ cup rice bran oil
  • 1 leek, sliced
  • 1 cup grated carrot
  • 2 Tbsp tomato paste
  • 1 litre chicken stock
  • Grated parmesan to serve


  1. In a small pan, heat olive oil. Turn to a low heat and sauté onion, garlic, and fennel seeds. Be careful to soften and not brown.
  2. Remove from heat and stir in thyme leaves, sea salt, and black pepper. Allow to cool.
  3. Mix cooled onion mixture with pork mince, couscous, parmesan, and egg.
  4. Roll into small meatballs using wet hands (it should make about 25).
  5. Heat rice bran oil in a pan and brown meatballs. They don’t have to be fully cooked through, as they will finish in the soup.
  6. Transfer browned meatballs into a pot and add sliced leek, grated carrot, tomato paste, and chicken stock.
  7. Simmer for 20 to 30 minutes.
  8. Top with grated parmesan and serve with crusty bread.

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