"Hearty and satisfying, this meatball soup has a surprising twist, and is best served with a glass of robust red." - Katie Quinn Davies.
- Heat 1/4 cup (60ml) oil in a large saucepan over medium heat. Reduce the heat to medium-low, then add the onion and cook, stirring, for 3 minutes or until starting to soften. Add garlic and chilli, then cook for a further 2 minutes or until softened. Add celery and celery leaves, then cook, stirring, for 4 minutes or until softened. Stir through tomato paste, then add tomatoes, stock and basil. Increase heat to high and bring to the boil, then reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, remove the sausage meat from the casings, discarding casings, and place in a large bowl. Add breadcrumbs and mix to combine, then roll into 50 walnut-sized meatballs. Heat remaining 1 tablespoon oil in a frypan over medium-low heat. In batches, cook the meatballs for 7-9 minutes until golden and cooked though. Drain on paper towel.
- Using a stick blender, whiz the soup until smooth. Stir through 1 cup (250ml) water and season to taste. Simmer for a further 10 minutes until slightly reduced.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water according to the packet instructions. Drain, then add to soup with meatballs and stir well to combine.
- Divide the soup among bowls, then drizzle with a spoonful of sour cream and some olive oil. Sprinkle with parmesan and extra basil leaves, then serve immediately with ciabatta.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set