MEATBALL AND PASTA SOUP

MEAT BALL AND PASTA SOUP

Even though this soup comes from sunny Sicily, its substantial enough for hearty supper on a winter's day.

Ingredients: (serves 4)

1. 2x300 gm condensed mutton /beef

2. 90 gm dried very thin pasta(spaghettini)

3. fresh slat leaf parsley, to garnish

4. freshly grated Parmesan cheese to serve.

For meat balls.

1 very thick slice of white bread, crusts removed.

2 tbsp milk.

1 garlic clove crushed.

2 tbsp freshly grated Parmesan cheese.

2-3 tbsp fresh slat parsley leaves, coarsely chopped.

1 egg.

nutmeg &

salt and ground black pepper.

Method:

1. Make the meatballs. Break the bread into a small bowl, add milk and set aside to soak. Meanwhile put the minced mutton/beef, garlic, Parmesan, parsley and egg in another bowl. Grate fresh nutmeg liberally over the top and add salt and add salt and pepper to taste.

BREAKING OF BREAD AND ADDING MILK

MINCED MUTTON,GARLIC,EGG PARSLEY

2. Squeeze the bread with your hands to remove as much mixture and mix everything together well with your hands. Wash your hands, rinse them under the cold tap, then form the mixture into tiny balls about the size of small marbles.

TINY MEAT BALLS

3. Tip both cans of consomme into a large saucepan, add water. Stir in salt and pepper to taste and bring to the boil.

4. Drop in the meatballs then break the pasta into small pieces  and add it to soup. Bring the soup to the boil, stirring gently. Simmer, stirring frequently until the pasta is firm.Taste for seasoning. Serve hot in warmed bowls sprinkled with parsley and freshly grated Parmesan cheese.

PREPARING OF SOUP

READY TO SERVE THE MEATBALL AND PASTA SOUP