Spaghetti meatball soup

All cooked in the same pan, this soupy version of the Italian classic makes a family-friendly meal on a frosty evening

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan or stock pot and fry the meatballs for 5 minutes, or until browned all over. Remove to a plate.

Step 2

Add the onion, carrot and red pepper to the fat that’s left in the pan and fry for 6-8 minutes, or until the vegetables have softened. Add the garlic and continue to cook for a minute or so, then add the tomato purée and continue to cook for a further 2 minutes.

Step 3

Add the chopped tomatoes and stock, along with the balsamic and honey. Return the meatballs to the pan, then break the spaghetti strands into thirds and add these to the pan. Simmer for 15 minutes, or until the pasta is cooked through. Season well with salt and pepper and stir through most of the basil. Serve in bowls, scattered with the remaining basil and Parmesan shavings.

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