Author: TASTE
About: The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
4
Easy
20 minutes
25 minutes
1. To make the meatballs, blend the bread and herbs in a food processor. Tip into a bowl and add the tuna, egg and oregano. Season to taste. Roll into 12 balls and in the oil over a medium heat for 2–3 minutes or until golden.
2. To make the soup, heat the oil in a saucepan over a low heat and sauté the onions and pepper for 10 minutes until soft, sweet and caramelised. Add the stock and soup and bring to the boil. Reduce the heat and simmer for 10 minutes. Add the meatballs and heat through.
3. Stir through the basil and cheese and serve with the toast.
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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl
Cost per serving: R49.97
