Serves 4     Hot  Meat Vegetable  Vegetables  Soups

 Ingredients

Instructions

1. To make the meatballs, mince the meat again together with the chopped onion till very fine. Add the breadcrumbs, egg salt and pepper and mix well. Shape into balls about  2.5cm/1 inch in diameter, toss in the flour and reserve.

2. Heat the oil in a large saucepan and the meatballs and brown for 5 minutes. Remove from the pan with a slotted spoon and reserve.

3. Add the butter to the pan and fry onions till soft and transparent. Add the carrots and celery and fry for 5 minutes, stirring. Sprinkle in any remaining flour cook for 1 minute, stirring .

4. Gradually add the stock and bring to the boil, stirring constantly then add the complete contents of the tinned tomatoes, taste and adjust seasoning if necessary then cover and simmer for 45 minutes.

5. Cut the sprouts into halves.

6. Bring the stock mixture back to the boil, add the noodles, sprouts and meatballs and cook for 10 minutes.

7. To serve - taste and adjust the seasoning if necessary, stir in the parsley and serve immediately.

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