italian meatball soup

what you need

500g lean beef mince

1 small red onion, grated

2 garlic cloves, crushed

1/2 cup fresh white breadcrumbs

1/3 cup basil leaves, finely chopped

1/3 cup grated parmesan cheese

1 egg, lightly beaten

700g bottle (2 3/4 cups) tomato pasta sauce with basil

4 cups chicken stock
1/2 cup risoni

1 tin cooked white beans 

2 zucchini, diced

150g green beans, trimmed, cut into thirds

1/3 cup grated parmesan cheese and

crusty Italian bread, to serve

what to do

Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. 

Season with salt and pepper. Mix well. 

Roll tablespoonfuls of mixture into balls. Place on a large plate.

Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. 

Add meatballs. Return to a gentle boil.

Reduce heat to medium-low and simmer, uncovered, for 10 minutes. 

Add risoni and cook for a further 5 minutes. 

Add white and green beans. Cook for 5 minutes or until vegetables are tender.

Ladle soup into serving bowls. 

Sprinkle with parmesan if desired and serve with crusty Italian bread.