Meatball Soup

cooking recipe ingredients :

500g lean beef mince
one tiny red onion, grated
two garlic cloves, crushed
1/2 cup fresh white breadcrumbs
1/3 cup basil leaves, finely chopped
1/3 cup grated parmesan cheese
one egg, lightly beaten
700g bottle (two 3/4 cups) tomato pasta sauce with basil
four cups chicken stock
1/2 cup risoni pasta
two zucchini, diced
150g green beans, trimmed, cut in to thirds
1/3 cup grated parmesan cheese &
crusty French bread, to serve

how to cook :

Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a immense bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture in to balls. Place on a immense plate.
Pour tomato sauce, stock and two cups water in to a immense, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a light boil.
Reduce heat to medium-low and simmer, uncovered, for ten minutes. Add risoni and cook for an additional five minutes. Add zucchini and beans. Cook for five minutes or until risoni and vegetables are tender.
Ladle soup in to serving bowls. Sprinkle with parmesan and serve with crusty French bread.