4 medium mushrooms
2 tbs crushed garlic
2 tsp dried chilli flakes
2 tbs mixed herbs
3 bay leaves
1 cup of red wine
1 cups of water
1 cup of beef stock
800 g of diced tomatoes
2 tbs olive oil
pepper and salt
500 g beef mince
1 tbs mixed herbs
1 tsp dried chilli flakes
30 very small cheese cubes
Dice 2 onions and sauté them in a pot. Adding salt will encourage them to caramelise rather than burn straight away.
Add the garlic, herbs, bay leaves & chilli.
While the onions are softening, grate the carrots and slice the mushrooms.
Add the carrots and mushrooms to the pot and cook until soft.
Add the wine, stock, water and tomatoes and simmer 30 minutes.
When the soup is done simmering, turn the heat off, remove the bay leaves and blend in a food processor.
While the soup is simmering, prepare the meatballs. In a mixing bowl combine the mince, egg, herbs and pepper and salt.
Roll small amounts in your hand enclosing a cube of cheese to create the meatballs.
Your mixture should create 30 small meatballs.
In a frypan, cook the meatballs for 10 minutes, turning every few minutes. Limit the handling of the meatballs as they may fall apart and you will lose the cheesy middle.
Ladle the soup into a bowl and pile 6 meatballs on top.