Serves 4
Ingredients
1 brown onion, chopped
5 cloves of garlic peeled
1 red capsicum, membrane taken
out, chopped
700g jar passata (cooked strained
tomatoes) plus 1 jar worth water
1 bunch basil, leaves taken off
and blended with 2 cloves garlic and some extra virgin olive oil to make a
smooth paste- keep the stalks.
400-500g lamb mince, you can use any
mince you like
Method
In a large pot put some
olive/coconut oil and cook your garlic, onion and capsicum for 2-3 minutes
until softened. Add your passata, basil stalks and your water. Simmer for 10-15
minutes. Take out the stalks then blend up with a stick mixer. Taste and
season. While the soup is cooking mix the mince with half of your blended
basil/oil mix and season, with salt and pepper. Roll into small balls and cook
in a large pan for 5-6 minutes. Serve up in your bowl with the soup, then put
in our cooked meatballs and drizzle over remaining basil oil. If you do not
want to use all the basil oil you can freeze in ice cube trays for use another
time.
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