TOMATO SOUP WITH MEATBALLS AND GNOCCHI

Ingredients

• 300 g Woolworths readymade beef frikkadels

• 500 g Woolworths readymade potato gnocchi

• Parmigiano Reggiano (Parmesan), shavings to serve

• 3-4 Tbsp Italian parsley , chopped

• 2 Celery sticks

• 625 ml organic chicken stock

• 2 x 800 g Italian whole peeled tomatoes

• Sea salt and freshly ground pepper, to taste

• 2 Tbsp olive oil, enough to cover fish

• 4 garlic cloves, roughly chopped

• 3-4 Tbsp Italian parsley, finely chopped

• 1 carrot, thinly sliced

• 1/2 cup onion, finely chopped

Cooking Instructions

1. Gently soften the vegetables, parsley and garlic in the olive oil. Season to taste. Add the tomatoes and mash roughly. Simmer fairly briskly for 5 to 10 minutes.

2. Add 2 cups chicken stock. Cover and simmer gently for 30 minutes. Blend and check the seasoning. Add the remaining stock and bring to a simmer.

3. Add the gnocchi, stirring with a large fork to separate the dumplings. Simmer for a few minutes until the dumplings rise to the surface. Add the frikkadels and heat through.

4. Serve sprinkled with parsley and pass around the Parmesan at the table.

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