MEATBALL, ZUCCHINI AND CHICKPEA SOUP

500g lean beef mince
2 garlic cloves, crushed
1 small red onion, finely chopped
1/2 cup panko breadcrumbs
2 tbsp basil leaves, finely chopped + extra leaves, to serve
1 egg, lightly beaten
700g bottle Passata of choice
1.5L (6 cups) salt-reduced beef stock
400g can chickpeas, rinsed, drained
2 small zucchini, cut into 1cm pieces
60g baby spinach
Shaved Parmesan, wholegrain bread, drizzle of olive oil, to serve

In a large bowl combine mince, garlic, onion, breadcrumbs, basil and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls (makes 24) and place on a large plate.
In a large saucepan add passata, stock and 500ml (2 cups) water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add chickpeas and zucchini and cook for a further 2 to 3 minutes. Remove from heat and stir through baby spinach. Season.
Ladle soup into bowls and sprinkle with extra basil and parmesan. Serve with bread drizzle with a little olive oil.