Ingredients
500g beef mince
1 cup breadcrumbs
½ cup parmesan, finely grated, plus extra to serve
½ cup basil, finely chopped, plus extra leaves to serve
½ onion, grated
1 egg, lightly beaten
1 Tbsp tomato paste
1 litre chicken or vegetable stock
700ml tomato passata
200g spaghetti, broken
1 Tbsp olive oil
1 zucchini, chopped
1 head broccoli, cut into florets
Toasted pine nuts, to serve
Method
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In a bowl, combine mince, breadcrumbs, parmesan, basil, onion, egg and tomato paste. Season and mix well. Roll heaped teaspoon mixture into balls. Chill 15 minutes.
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Bring stock and passata to boil. Add spaghetti. Simmer 5 minutes.
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Meanwhile, in a frying pan, heat oil on medium. Brown meatballs 4-5 minutes, turning on all sides.
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Add meatballs, zucchini and broccoli to soup. Simmer 4-5 minutes until meatballs are cooked through and pasta is tender. Season to taste.
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Serve soup topped with extra parmesan, extra basil and pine nuts.