- 1 - tin chopped tomatoes with garlic
- 8 - beef sausages
- 1 - sweet potato, grated
- 1 - carrot, grated
- 750ml - good beef stock
- 15ml - oil
- 1 - onion, chopped
- 100ml - grated parmesan
- 200g - soccer ball-shaped pasta
1. Cook the pasta in salted water according to the package instructions until al dente. Drain, rinse in cold water and set aside. Carefully remove the casings from the sausages and slice into equal, bite-sized chunks. Roll into balls, fry in oil until golden brown and set aside.
2. Fry the onions in the same oil until glossy. Add the carrot and sweet potato and stir-fry for 2 minutes. Add the tomatoes and stock, and cook until just done (about 10 minutes). Purée the soup and season with salt and pepper. Next, add the meatballs and simmer until cooked. Stir in the pasta and sprinkle with parmesan.