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
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.
Bring stock and passata to boil. Add spaghetti. Simmer 5 minutes.
Meanwhile, in a frying pan, heat oil on medium. Brown meatballs 4-5 minutes, turning on all sides.
Add meatballs, zucchini and broccoli to soup. Simmer 4-5 minutes until meatballs are cooked through and pasta is tender. Season to taste.
Serve soup topped with extra parmesan, extra basil and pine nuts.