Ingredients

For the Meatballs:

500g lean minced beef steak 1 level tbsp chopped parsley 1 cup breadcrumbs 1 egg 1 tsp mustard 1 pinch chilli flakes salt and pepper

For the Soup:

2 tbsp olive oil 1 large onion, chopped 1 baking potato, cubed 250g small plum tomatoes halved 1 red pepper, deseeded and chopped 1 level tbsp smoked paprika 400g tin chopped tomatoes 400ml vegetable stock

Method

1. Mix the meatball ingredients and season well. Shape into 28 small meatballs. Heat 2 tsp of the oil in a nonstick frying pan, then brown the meatballs all over. Set aside. 2. Heat the rest of the oil in a large saucepan, add the onion and cook until soft. Add the potato, pepper and plum tomato halves. Cover the pan and cook over a low heat for 8 minutes, stirring occasionally. 3. Stir in the smoked paprika and cook for another minute. Add the tin of chopped tomatoes and vegetable stock. Bring to the boil, partially cover and simmer for 15 minutes. 4. Puree the soup with a hand-held blender or processor, leaving a few parts still whole. Bring to the boil in the pan. Add the meatballs, then simmer, partially covered, for 10 minutes, before serving.