Meatball And Vegetable Soup - cooking recipe

Ingredients

1 litre vegetable stock
300 g beef meatballs
2 sticks celery, sliced
250 g carrots, cut into diagonal slices
500 g Swiss chard, shredded
1 bunch spring onions, sliced
3 None tomatoes, cut into wedges

Preparation

Bring the stock to a simmer in a saucepan, add the meatballs and cook gently for 12 minutes.
Stir in the celery and carrots and cook for 5 minutes. Add the chard and spring onions. Stir in the tomatoes and season with salt and pepper. Heat through for 2 minutes and serve.