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Spaghetti and meatball soup

Name: Spaghetti and meatball soup
Yield: 6
Ingredients: 500 g Beef mince, or lamb mince (Main); 2 Garlic cloves, finely crushed; ½ tsp Salt; ¼ tsp Freshly ground black pepper; ¼ tsp Smoked paprika; 1 handful Parsley, finely chopped; 1 Lemon, zest of; 1 Egg; 1 Tbsp Olive oil; 1 Onion, finely chopped; 2 Garlic cloves, crushed; 30 g Ginger, grated; 3 cups Tomato passata, or homemade tomato sauce, or canned crushed tomatoes (Main); 2 Bay leaves; 1 stem Basil; 1 Sea salt, lemon zest and juice to season

for 6 people

Tamara West

Warren Elwin

Food writer

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This could be a stew, this could be a soup. Until we figure it out, let's call it a stoup.

500 g	Beef mince, or lamb mince (Main)
2	Garlic cloves, finely crushed
½ tsp	Salt
¼ tsp	Freshly ground black pepper
¼ tsp	Smoked paprika
1 handful	Parsley, finely chopped
1	Lemon, zest of
1	Egg

1 Tbsp	Olive oil
1	Onion, finely chopped
2	Garlic cloves, crushed
30 g	Ginger, grated
3 cups	Tomato passata, or homemade tomato sauce, or canned crushed tomatoes (Main)
2	Bay leaves
1 stem	Basil
1	Sea salt, lemon zest and juice to season

For the meatballs, mix together beef or lamb mince, garlic, salt, pepper, paprika, parsley, the zest of a lemon and the egg. Chill.
For the tomato soup, heat olive oil and gently cook onion, garlic and ginger until fragrant and soft. Add passata, bayleaves and basil and simmer until hot.
Remove herbs, season with sea salt, lemon zest and juice, leave to cool a bit then blitz until smooth.
To serve, roll mince into small meatballs. Return soup to heat, add meatballs and simmer gently until cooked. Spoon into bowls of freshly cooked spaghetti and garnish with basil leaves and pepper.