Lasagne Meatball Soup

Step 1: Combine the mince, sausage, grated onion, breadcrumbs, egg and mixed herbs in a large bowl.

Step 2: Roll 2 teaspoon portions of mince mixture into balls and then place on a plate and put in the fridge for 30 minutes to set.

Step 3: Heat 2 teaspoon of the oil in a saucepan over medium heat and add meatballs and cook, turning frequently, for 5 minutes or until brown all over and then transfer to a plate.

Step 4: Heat 2 teaspoon of remaining oil in the pan and add chopped onion, carrot, celery and garlic and cook, stirring for 5 minutes or until onion softens and then add the wine and bring to the boil and cook for 2 minutes until wine reduces by half.

Step 5: Return the meatballs to the pan with tomatoes and stock and bring to a simmer and reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until vegetables are tender and soup thickens slightly.

Step 6: Add the pasta and cook for 8 minutes or until pasta is al dente.

Step 7: Combine parsley, lemon zest, extra garlic and remaining oil in a bowl and season.

Step 8: Ladle soup among serving bowls and sprinkle with parsley mixture to serve.