Wednesday, October 8, 2008

Meatball Soup

Meatball Soup
Serves 4

500g beef mince
1 red onion, grated
2 garlic cloves, crushed
1/2 cup breadcrumbs
1/3 cup basil leaves, chopped
1/3 cup grated parmesan
1 egg, lightly beaten
720g bottle of tomato pasta sauce
4 cups chicken stock
2 cups water
1/2 cup risoni
2 zucchinis, diced
150g green beans, trimmed and cut into thirds

Combine the mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a bowl. Season with salt and pepper. Mix well, then roll tablespoonfuls of the mixture into balls and place on a plate.

Pour the tomato sauce, chicken stock and water into a large saucepan and bring to the boil. Skim the froth from the surface, add the meatballs and return to the boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the risoni and cook for 5 minutes. Add the zucchini and beans, and cook until the vegetables and risoni are tender.

No comments: