2 Small onions (chopped)

500gm Mince (chicken, turkey or beef)

250gm Fresh ricotta

2 tbs Fresh herbs (rosemary, thyme, parsley)

1 Egg

1L Broth (or stock) (Beef, chicken or vegetable)

2 400gm cans Crushed tomatoes

4 cups diced vegetables (e.g. carrot, zucchini, broccoli, pumpkin)

1-2 Cloves garlic crushed

20gm Wholemeal spaghetti (or pasta of choice)

Decadent optional extra – Gremolata:

To serve on top

1 Tbs chopped parsley

2 Tsp lemon zest

1 Clove garlic crushed


  1. Heat oven to 180°, line or grease a large baking tray…for meatballs. Prepare meat balls by frying up ½ the onion & fresh herbs until translucent. Add into a bowl, ricotta, raw mince, cooked onion and herbs and 1 egg, mix through well.  Roll mixture into 1tbs balls and place onto tray. Cook in hot oven for 12-15mins until just cooked through. Set aside on tray. 
  2. While Meatballs are cooking prepare soup. Start by adding a little oil to the saucepan and fry onion and garlic, once translucent add in vegetables, tomato and broth. Break up spaghetti into 3cm lengths and add into the saucepan. Allow to boil then turn down the heat to medium, cook for 15mins or until vegetables soft and spaghetti cooked.
  3. To serve, place 6-8 meat balls into bowl, spoon the soup mixture over meatballs. If using, sprinkle with Gremolata and enjoy.

NOTE: you will have leftover meatballs which can be used in salads, sandwiches or frozen for later.