Italian Meatball Soup

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 pasta
2 zucchini, diced
150g green beans, trimmed, cut into thirds
1/3 cup grated parmesan cheese and
crusty Italian bread, to serve

 

 

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 zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.

Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.