Tagliatelle meatball soup

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Ingredients

200 g Beef mince

200 g Beef sausage (casings removed)

1 Brown onion (coarsely grated)

1 c Breadcrumbs (day-old bread)

1 Egg (lightly whisked)

1 tsp Mixed herbs

2 Tbsp Olive oil

1 Chopped onion

1 Carrot (peeled, finely chopped)

2 Celery sticks (finely chopped)

2 cloves Garlic (crushed)

1/2 c Red wine

2 x 400 g Tomatoes (diced)

2 c Chicken stock (salt-reduced)

150 g Tagliatelle pasta

2 Tbsp Lemon zest

1 clove Chopped garlic

1 Tbsp Parsley

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Instructions

Step 1

Combine the mince, sausage meat, grated onion, breadcrumbs, egg and mixed herbs in a large bowl. Roll 2-tsp portions of mince mixture into balls. Place on a plate in the fridge for 30 mins to set

Beef mince

Beef sausage (casings removed)

Brown onion (coarsely grated)

Breadcrumbs (day-old bread)

Egg (lightly whisked)

Mixed herbs

Step 2

Heat 2 teaspoons of the oil in a saucepan over medium heat. Add meatballs and cook, turning frequently, for 5 mins or until brown all over. Transfer to a plate.

Olive oil

Step 3

Heat 2 teaspoons of remaining oil in the pan. Add chopped onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine. Bring to the boil. Cook for 2 mins or until wine reduces by half. Return the meatballs to the pan with tomato and stock. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until vegetables are tender and soup thickens slightly. Add the pasta. Cook for 8 mins or until pasta is al dente.