Spicy Meatball Soup Recipe

Preheat your oven.

In a food processor or in large bowl and your hands, rub 1 tablespoon of the Thai red curry paste through the mince with and pinch or two of salt.

Add the egg and mix thoroughly, take heaped teaspoonfuls of the mixture and roll into balls.

Place the balls on a lined shallow baking dish and bake for 8 to 12 minutes or until they’re holding together and almost – just cooked through.

Meanwhile soften the onion and garlic together in a large saucepan with a little olive oil, add the remaining of curry paste, ginger and massala and cook for 1 minute or so until fragrant.

Pour in the tomato passata and stock and bring to the boil.

Add in the cooked meatballs and any juices from the baking dish into the soup and continue to simmer a further few minutes to combine the flavours.

Taste and add extra salt and pepper if required.

Ladle a few meatballs together with some of the soup broth into warmed bowls and garnish with sprigs of fresh coriander, sliced spring onion and cherry tomatoes if desired.