Meatball Soup

Servings: 0 servings



1. Prepare meatballs: Break bread into small pieces and place in bowl. Add the milk and soak for 10 minutes. Add the remaining meatball ingredients and mix well. 2. Shape into small meatballs about the size of a large olive. 3. Heat the olive oil in a frying pan and fry the meatballs in batches about 6-8 minutes, turning to brown all over. Remove and set aside. 4. Puree the cannelloni beans with 1/2 cup of the stock in a food processor until smooth. Set aside. 5. Heat the olive oil in a large pot. Add the chopped onion, garlic, and carrot and cook for 4-5 minutes. Cover and cook for an additional 5 minutes. 6. Stir in the tomato paste, bean puree, and the remaining stock. Bring soup to a boil and simmer for 20 minutes. 7. Add the pasta, meatballs and basil and cook for a further 5 minutes. Season with salt and pepper.