One-Pan Meatball and Risoni Soup

Serves: 6

Meatballs:

500g beef

1/2 brown onion

1 tbsp beef stock powder

2 tsp Italian herbs

1/2 brown onion

2 carrots

4 garlic cloves, finely chopped

1 zucchini, cubed

2 cups eggplant, cubed

2 cups crushed tomatoes

2 cups water

1 tbsp beef stock powder

1/2 cup red wine

1/2 cup risoni

Method

1. Meatballs: In a large bowl, combine beef, 1/2 diced brown onion, Italian herbs, and a sprinkle of beef stock powder. Mix well and roll into small meatballs.

2. Heat a drizzle of oil in a large pot over medium-high heat. Add the meatballs and cook until browned all over but not fully cooked through. Remove and set aside.

3. In the same pot, add the remaining ½ chopped brown onion and diced carrots. Cook for 3–4 minutes until softened.

4. Add the eggplant, zucchini, and garlic. Cook for another 2–3 minutes until slightly softened.

5. Pour in the red wine and let it simmer for 1–2 minutes. Then add 2 cups crushed tomatoes, 2 cups water, 1 tbsp beef stock powder, and 1 tbsp Italian herbs. Stir to combine and bring to the boil.

6. Add in the risoni and meatballs. Reduce heat to a gentle simmer and cook for 10–12 minutes, or until the risoni is tender. Stir occasionally to prevent sticking.

7. Season with salt and pepper finish with freshly grated parmesan.