This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
|500 g||Beef mince, or lamb mince (Main)|
|2||Garlic cloves, finely crushed|
|¼ tsp||Freshly ground black pepper|
|¼ tsp||Smoked paprika|
|1 handful||Parsley, finely chopped|
|1||Lemon, zest of|
|1 Tbsp||Olive oil|
|1||Onion, finely chopped|
|2||Garlic cloves, crushed|
|30 g||Ginger, grated|
|3 cups||Tomato passata, or homemade tomato sauce, or canned crushed tomatoes (Main)|
|1||Sea salt, lemon zest and juice to season|
- For the meatballs, mix together beef or lamb mince, garlic, salt, pepper, paprika, parsley, the zest of a lemon and the egg. Chill.
- For the tomato soup, heat olive oil and gently cook onion, garlic and ginger until fragrant and soft. Add passata, bayleaves and basil and simmer until hot.
- Remove herbs, season with sea salt, lemon zest and juice, leave to cool a bit then blitz until smooth.
- To serve, roll mince into small meatballs. Return soup to heat, add meatballs and simmer gently until cooked. Spoon into bowls of freshly cooked spaghetti and garnish with basil leaves and pepper.
Check out Warren's other stoup recipes