We're still in the middle of winter here and a hearty soup is most welcome as a warming supper. I was really taken with this recipe that appeared in the latest copy of Delicious and had great fun trying it out. It helps that we have an award winning sausage maker in town and I grabbed 500g of his gold medal winning chicken and sweetcorn sausages to turn into the meatballs. The soup is wonderfully 'tomatoey' and plates were cleared very quickly!
1 tbs olive oil
1 thinly sliced onion
2 finely chopped garlic cloves
1tbs tomato paste
2, 400g cans chopped tomatoes
1.25l chicken stock
500g thin chicken sausages
100g spaghetti, broken into 5cm lengths
Basil leaves,grated Parmesan and crusty bread to serve.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 mins, stirring until softened. Add the garlic and tomato paste and cook, stirring for a further minute. Add the canned tomatoes and 625ml of the chicken stock. Bring to the boil and reduce heat to low and simmer for 20 mins while you make the meatballs.
For the chicken meatballs, place the remaining 625ml chicken stock in a saucepan and bring to the boil. Squeeze the sausage meat from the casings and form into about 30(3cm) meatballs. Add the meatballs to the stock and simmer for about 10 mins until cooked through. Remove the meatballs to a plate with a slotted spoon and return the stock to the boil. Add the spaghetti and cook until al dente, then drain, discarding the stock.
Use a stick blender to blend the soup until smooth. Add the cooked spaghetti and meatballs to the soup and warm gently for 5 mins over a low heat.
Ladle the soup into warmed bows and garnish with basil leaves and Parmesan, serve with the bread.