- One cup each of - carrot, celery, potato and zucchini diced
- 400gr beef mince
- 2 small handfuls of bread crumbs
- 3 cloves of garlic
- one diced onion
- 1x 440gr tin tomatoes
- 2 tbsp tomato paste
- ½ - ¾ cup of angel hair pasta
- 1 ½ L water
Combine the mince, garlic and breadcrumbs and salt and pepper to make the meatball mix, then break into teaspoon sized pieces and roll into meatballs. Brown them off in some olive oil then remove them from the pan.
Sauté off the onions cooking with no colour then add the diced vegetables and cook for 2-3 minutes, add the water, tomatoes and tomato paste and bring to the boil.
Once it has come to the boil turn it down and simmer it, skimming off any scum that comes to the top.
Add in the meatballs and the pasta and simmer for 10 - 15 minutes until the vegetables are tender and the pasta is cooked, skim during the cooking.
Now check your seasoning, I use salt and pepper and knorr chicken stock powder
This soup makes 7 cup sized serves -