Meatball soup with cheesy bread crusts

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How to make Meatball soup with cheesy bread crusts

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 0:55
  • Total Time : 1:35

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) Massel salt reduced chicken style liquid 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

Meatballs

  • 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

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

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