*500g beef mince
*1 small brown onion, grated
*½ cup long-grain rice
*½ cup finely grated parmesan
*½ cup flat-leaf parsley, roughly chopped
*1 tsp smoky paprika
*Sea-salt flakes and freshly ground black pepper, to season
*420g can condensed tomato soup
*400g can diced Italian tomatoes
*2 ½ cups water
*Extra 1/3 cup finely grated parmesan, to serve
*Extra ¼ cup roughly chopped flat-leaf parsley leaves, to serve
*Crusty bread, to serve
*Green salad, to serve
Combine beef mince, onion, rice, parmesan, parsley and paprika in a medium bowl, then season with salt and pepper. Shape mixture into 20 walnut-sized balls and put on a large plate. Cover and set aside until required.
Pour soup, tomato and water into a large deep saucepan over a medium heat. Bring mixture to the boil, then add meatballs and cook for 30 minutes or until cooked through.
Divide meatballs and sauce between shallow serving bowls and sprinkle with extra parmesan and parsley. Serve with crusty bread and green salad on the side.