Tomato soup with mini meatballs

2tbsp oil
1 onion,finely chopped
1 carrot,finely diced
1 stick celery,finely chopped
700g passata
3tbsp chopped flat-leaf parsley
2 tbsp sweet chilli sauce
250g lean beef steak mince
1/2 slice bread,made into crumbs
crusty bread to serve

Set aside 1tsp oil.Heat the rest in a pan and add the onion,carrot and celery.Stir to coat veg.Cover and cook on a low heat for 5 min,stirring occasionally.Add the passata,1tbsp each of the parsley and sweet chilli sauce and 200ml water.Season.Bring to the boil,cover and simmer for 15 min.Use a hand-held blender to puree.Put the mince,crumbs and 1tbsp sweet chilli sauce in a bowl and season.Mix with your hands,then shape into 20 small meatballs.Cook in a pan until golden and cooked.Add to soup and simmer for 5 min.Add rest of parsley and serve with crusty bread.


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