Meatball Soup with Cheesy Bread Crusts

Meatball Soup with Cheesy Bread Crusts

This Meatball Soup with Cheesy Bread Crusts is the perfect winter warmer combining meatballs, soup and cheesy bread for the ultimate winter meal.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 brown onions, finely chopped
• 2 potatoes, peeled, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoons tomato paste
• 1/2 teaspoon caster sugar
• 1/2 teaspoon dried chilli flakes (optional)
• 1.5L (6 cups) salt-reduced chicken stock
• 400g can crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/3 cup fresh basil leaves, chopped
• 12 x 2cm thick slices day-old baguette
• 130g (1 1/4 cups) coarsely grated fresh mozzarella
• 60g (3/4 cup) finely grated parmesan

Meatball Ingredients:

• 400g beef mince
• 30g (1/2 cup) panko breadcrumbs
• 1 egg
• 2 garlic cloves, crushed
• 1/4 cup continental parsley leaves, finely chopped
• 1 teaspoon dried oregano
• 1 lemon, rind finely grated
• 40g (1/2 cup) finely grated parmesan

Method:

1. For meatballs, line a baking tray with baking paper.
2. Combine ingredients in a large bowl. Roll heaped teaspoonfuls of mixture into balls.
3. Place on prepared tray. Place in fridge for 30 minutes to chill.
4. Heat oil in a flameproof casserole dish over medium-high heat.
5. Cook meatballs, in 2 batches, turning, for 3-4 minutes or until browned.
6. Use a slotted spoon to transfer to a bowl. Cook onion in the dish, stirring, for 1 minute. Add potato, carrot, celery and garlic.
7. Cook, stirring, for 1-2 minutes or until vegetables start to soften.
8. Stir in tomato paste, sugar and chilli if using, for 1 minute.
9. Stir in stock, tomato, bay leaves and oregano.
10. Season with pepper.
11. Bring to boil. Reduce heat to low.
12. Simmer for 30 minutes until vegetables are tender.
13. Add meatballs and basil. Simmer for 2-3 minutes or until just cooked through.
14. Preheat grill to high.
15. Place bread on a baking tray. Toast, turning, for 1-2 minutes until golden.
16. Sprinkle with cheeses. Cook under the grill for 2-3 minutes or until golden and bubbling.
17. Top soup with cheesy toast.

Recipe courtesy of Taste.com.au