Serves 6
For the meatballs:
500g beef mince
1 egg, beaten
30g Parmesan, grated
60g breadcrumbs
Pinch of dried chilli flakes
Salt and black pepper
½ tsp Italian seasoning
For the soup:
2 tbsp olive oil
30g butter
1 onion, chopped
3 garlic cloves, crushed
950ml chicken stock
2 x 400g tins of chopped tomatoes
Pinch of sugar
2 tbsp fresh basil, chopped
1 tsp Italian seasoning
2 bay leaves
½ tsp dried oregano
¼ tsp dried chilli flakes
200g small conchiglie (pasta shells)
30g Parmesan, grated
300g Mozzarella, grated
To serve:
6 bread rolls, tops sliced off, insides hollowed out
- Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 3cm balls and place in the fridge for 30 minutes.
- Heat the olive oil and butter together in a large, heavy bottomed saucepan over a medium heat. Cook the onion for 6-7 minutes until onion softened and almost transparent. Add the garlic and cook for one minute.
- Add the stock, tinned tomatoes, sugar, basil, Italian seasoning, bay leaves, oregano and chilli flakes. Gently add the meatballs. Stir and bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
- Add the pasta and simmer for 10-12 minutes until cooked to al dente, stirring occasionally. Remove the bay leaves.
- Stir in the grated Parmesan and cook over a low heat for 2-3 minutes.
- To serve, preheat the grill to a high heat. Ladle the soup into bread bowls and top with the grated Mozzarella. Place on a baking tray and place under the hot grill for 3-4 minutes until the cheese is bubbly and melted.
- Remove from the oven and garnish with chopped fresh basil and serve.
Per serving: 689kcals, 22.3g fat (8.7g saturated), 70.5g carbs (10.6g sugars), 46.5g protein, 3.7g fibre, 1.249g sodium