Ingredients

Method

• For the meatballs:
• 2 slices thick-cut white bread
• 10 g free parsley, chopped
• 2x 170 g cans light meat shredded tuna in brine, drained
• 1 free-range egg, lightly beaten
• 1 t dried oregano
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• For the soup:
• 2 T olive oil
• 1 onion, finely diced
• 1 red pepper, finely diced
• 2 cups vegetable or chicken stock
• 600 g sachet fresh country vegetable soup
• For serving:
• 100 g mild Cheddar, grated
• 30 g basil
• 2 slices thick cut white bread, toasted and buttered

Method

Ingredients

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