On a dreary, cold, and cloudy day, a chance of having this soul-warming meatball soup will soon bring back some sunshine. Savoury meatballs, a tomatoey soup, and fluffy, cloud-like bowtie pasta make this meatball soup a delight on any cold day. Top it with generous helpings of Parmesan cheese and you’re in kitchen devil’s heaven.

 

Ingredients (Serves 2)

Meatballs

½ lb (220g) ground meat (beef and pork mix)

1 oz (30g) Parmesan cheese, grated

½ cup bread crumbs

½ tsp dried basil

½ tsp dried oregano

¼ tsp salt

¼ tsp pepper

1 egg, beaten

 

Soup

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 15oz can tomatoes, broken into pieces

4 cups chicken or beef stock (or water & 2 bouillon cubes)

½ tsp salt

½ tsp dried basil

½ tsp dried oregano

3 oz (85g) bowtie pasta (or other delicate pasta)

 

Make Meatballs

1. In a large bowl, combine the ground meat, Parmesan, bread crumbs, basil, oregano, salt, and pepper. Mix until well distributed.

2. Add the egg and mix until mixture holds together.

3. Between the palms of your hands, roll out 1” (2.5cm) meatballs. Put on a platter. If you’re making them far in advance of making the soup, cover them and place the platter in the refrigerator.

 

Make Soup

4. In a large sauce pan, heat the oil over low heat. Add the onions and cook gently for 8-10 minutes, until tender.

5. Add the garlic and cook for 1 more minute on low.

6. Add the tomatoes, stock, salt, basil, and oregano. Bring to a simmer and simmer, covered, for 15 minutes.

7. Gently add the meatballs – slipping them in one at a time. Simmer, covered, for another 15 minutes.

8. Add the bowtie pasta, increase the heat to medium-low, and boil (uncovered) for 10-11 minutes (or 1-2 minutes less than the cooking time on the pasta package). Occasionally, give the soup a gentle stir.

Serve up in shallow soup bowls with a generous bowl of freshly-grated Parmesan cheese on the side.