Minestrone with Meatballs

Work

½ onion, finely chopped
400g mince
2 T parsley, finely chopped
1 clove garlic
2 t olive oil
2 t olive oil
1 clove garlic
½ onion, chopped
1 stick celery, chopped
1 carrot, chopped
2 x 400g tins chopped tomatoes
1 C beef stock
½ C basil, chopped
Salt and pepper

Meatballs - mix onion, mince, parsley, garlic. Roll tablespoonfuls into balls and set aside. Heat oil in frying pan over high heat, cook half of meatballs, turning occasionally, 8-10 mins until browned. Remove and drain. Cook remaining meatballs. Soup - heat oil in large saucepan over medium heat. Add garlic, onion, celery, carrot, stock, cook stirring until onion soft. Add tomato and stock and bring to boil, reduce heat and simmer covered 10 mins. Add meatballs and simmer uncovered 3 mins or until meatballs heated through. Stir through basil and season to taste.