Italian wedding Soup with Chicken Meatballs

For the meatballs

500g chicken mince

1 onion, grated

¾ cup fresh breadcrumbs

1 egg, lightly whisked

1 tablespoon very finely chopped celery leaves

2 teaspoons finely chopped parsley

2 teaspoons finely chopped rosemary or basil

1/3 cup finely grated Parmesan

¾ teaspoon salt

60ml olive oil

For the soup

1 tablespoon olive oil

2 teaspoons butter

1 onion, diced

6 button mushrooms, sliced thinly

3 carrots, peeled and diced

800g diced tomatoes or tinned tomatoes

1 tablespoon tomato paste

½ teaspoon brown sugar

1 teaspoon dried oregano leaves

3 teaspoons chopped fresh rosemary or basil

½ teaspoon salt, approximately

1 litre chicken stock

250g cooked small pasta (weight when cooked)

To serve

180g shaved Parmesan, approximately

Method

For the meatballs

Mix all ingredients together well.  Set aside for 5 minutes. 

Heat the oil over medium heat in a frying pan.

With damp hands, shape the mixture into walnut sized balls.  Cook over medium heat for approximately 8 minutes, until just cooked through, turning once. (you may need to do this in batches.)

Drain on paper towel.  Set aside until needed.

For the soup

Heat the oil and butter together in a large saucepan.  Add the onion,  mushrooms, garlic and carrots and sauté gently for a few minutes until the onion becomes clear and a bit softened.

Stir in the tomato paste and cook for 1 minute more. 

Add the remaining ingredients and bring to the boil. Reduce heat and cook for 20 minutes over medium heat.

Add the reserved chicken meatballs and cook for 5 minutes, or until they are heated through.

Reheat pasta and place in serving bowls.  Spoon the hot soup over and top with shaved Parmesan.