Step 1

In a large bowl, combine mince, garlic, onion, breadcrumbs, basil and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls and place on a large plate.

Step 2

In a large saucepan, add passata, stock and 2 cups of water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add chickpeas and zucchini and cook for a further 2-3 minutes. Remove from heat and stir through baby spinach. Season with salt and pepper.

Step 3

Ladle soup into bowls and sprinkle with extra basil and parmesan. Serve with bread drizzled with a little olive oil.