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.