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Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl. Roll 2-tsp portions of mince mixture into balls. Place on a plate in the fridge for 30 mins to set.
Heat 2 teaspoons of the oil in a saucepan over medium heat. Add meatballs and cook, turning frequently, for 5 mins or until brown all over. Transfer to a plate.
Heat 2 teaspoons of remaining oil in the pan. Add chopped onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine. Bring to the boil. Cook for 2 mins or until wine reduces by half. Return the meatballs to the pan with tomato and stock. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until vegetables are tender and soup thickens slightly. Add the pasta. Cook for 8 mins or until pasta is al dente.
Combine parsley, lemon zest, extra garlic and remaining oil in a bowl. Season.
Ladle soup among serving bowls. Sprinkle with parsley mixture to serve.