Italian Meatball Soup

Ingredients...

• 2 medium carrots, peeled
• 2 stalks celery
• 1 small onion
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 tablespoon oregano
• 800g crushed tomatoes in puree
• 2 cups beef broth
• 1½ cups water
• 16 fully cooked meatballs (you can buy them ready made or make them yourself)
• Salt and freshly ground pepper
• 170g Italian bread, cut into in 1 inch cubes
• 1 tablespoon olive oil
• Fresh chopped parsley

Method...

• Finely chop carrots, celery and onion in food processor.
• Preheat oven to 180 degrees.
• Heat oil in large saucepan over medium heat and add vegetables.
• Cook for about 5 minutes until soft. Add tomato paste, garlic and oregano and stir well.
• Add tomatoes, broth and water and bring to a simmer.
• Cut meatballs in half and add to soup. Simmer for ten minutes more and season to taste with salt and pepper.
• Toss bread cubes with olive oil and arrange on a baking sheet.
• Bake for 8-12minutes or until golden.
• Ladle soup into bowls and garnish with toasted bread cubes and chopped parsley.

Recipe and Image Credit goes to Kate at Framed Cooks