Name: Italian Meatball Soup
Prep time: 40 min
Cook time: 1 h 15 min
Ingredients: 1 cup fresh breadcrumbs; 1/4 cup milk; 500g pork and beef mince; 1/4 cup grated tasty cheese; 1 egg; 1 teaspoon chopped basil; 1 teaspoon chopped rosemary; 1/4 cup oil; 2 onions, finely chopped; 2 carrots, finely chopped; 1 stick celery, finely chopped; 4 cloves garlic, finely chopped; 6 cups reduced salt chicken stock; 2 cups water; 2 tablespoons VEGEMITE; 400g can cannellini beans, rinsed and drained; 150g baby spinach, coarsely shredded; 1/2 cup tasty cheese, extra; Freshly ground black pepper, to taste; Crusty bread, for serving

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COMBINE the breadcrumbs and milk in a large bowl and stand for 5 minutes. Add the mince, cheese, egg and herbs and mix to combine. Shape into 30 small meatballs and chill for 30 minutes
HEAT half the oil in a stockpot and gently cook the onion, carrot, celery and garlic for 5 minutes or until softened. Add the stock, water and VEGEMITE and simmer
MEANWHILE, heat the remaining oil in a frypan and brown the meatballs in batches before transferring to the stock. Add the beans to the stock and simmer for 20 minutes or until meatballs are cooked through. Stir in the spinach and cheese and simmer for 1 minute, stirring, until the spinach has wilted. Season with pepper then serve immediately with bread

COMBINE the breadcrumbs and milk in a large bowl and stand for 5 minutes. Add the mince, cheese, egg and herbs and mix to combine. Shape into 30 small meatballs and chill for 30 minutes
HEAT half the oil in a stockpot and gently cook the onion, carrot, celery and garlic for 5 minutes or until softened. Add the stock, water and VEGEMITE and simmer
MEANWHILE, heat the remaining oil in a frypan and brown the meatballs in batches before transferring to the stock. Add the beans to the stock and simmer for 20 minutes or until meatballs are cooked through. Stir in the spinach and cheese and simmer for 1 minute, stirring, until the spinach has wilted. Season with pepper then serve immediately with bread

COMBINE the breadcrumbs and milk in a large bowl and stand for 5 minutes. Add the mince, cheese, egg and herbs and mix to combine. Shape into 30 small meatballs and chill for 30 minutes
HEAT half the oil in a stockpot and gently cook the onion, carrot, celery and garlic for 5 minutes or until softened. Add the stock, water and VEGEMITE and simmer
MEANWHILE, heat the remaining oil in a frypan and brown the meatballs in batches before transferring to the stock. Add the beans to the stock and simmer for 20 minutes or until meatballs are cooked through. Stir in the spinach and cheese and simmer for 1 minute, stirring, until the spinach has wilted. Season with pepper then serve immediately with bread

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