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500 Soups by Susannah Blake
This chunky, hearty soup is great when you want a comforting and substantial meal.
Serves 4


• 8 oz lean ground beef
• 1/2 onion grated
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1 tbsp grated Parmesan cheese, plus shavings to garnish
• Salt and ground black pepper
• 1 tbsp olive oil
• 14-oz can chopped tomatoes
• 3 1/4 cups beef stock
• 1 tbsp tomato paste
• 3-4 oz conchigliette or other small pasta shapes
• Fresh oregano leaves, to garnish

To make the meatballs, mix the beef, onion, half the garlic, half the oregano, and the Parmesan, and season well with salt and pepper. Roll the mixture into about 20 bite-size meatballs.

Heat the oil in a large saucepan. Working in batches if necessary, add the meatballs and brown them all over. Transfer the meatballs to a plate when browned.

Add the remaining garlic to the pan and cook for 1 minute. Add the browned meatballs tomatoes stock tomato paste and remaining oregano. Add salt and pepper to taste and simmer gently for about 15 minutes.

Add the pasta and simmer for a further 8 to 10 minutes until tender. Taste the soup and add more salt and pepper, if necessary then serve sprinkled with Parmesan and oregano.


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