RECIPE | Potato, spinach and parsnip soup with meatballs

Serves: 4-6

Prep time: 20 minutes

Cooking time: 50 minutes

Ingredients:

Meatballs:

250g lean beef mince

40g breadcrumbs

30ml (2 tbsp) fresh basil, finely chopped

1 large egg yolk

Salt, to taste

Soup:

15ml (1 tbsp) vegetable oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 large potato, chopped

1 large parsnip, peeled and chopped

1 litre beef stock

200g spinach, shredded

Salt, to taste

Grated mozzarella, to serve

Method:

1. Preheat the oven to 180°C.
2. To make the meatballs, combine all of the ingredients well and shape into small balls. Place on a baking tray and bake for 10 minutes.
3. Prepare the soup by heating the oil in a large pot and adding onion and garlic. Saute for a few seconds. Mix in the potatoes, parsnip and stock. Bring to a boil, add spinach, season and cook for 10-15 minutes more.
4. Blend or process the soup until smooth and return to the heat.
5. Add the meatballs to the soup and gently heat. Serve topped with cheese.