Hearty Meatball & Farfalle Soup

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Peel and finely slice 1/2 [1] brown onion

Grate the remaining onion

Add the pork & beef ragù mince to a bowl with the grated onion, panko breadcrumbs and a generous pinch of salt and pepper

Give everything a good mix up (clean hands is the best way!)

Divide the mixture into 6 [12] and shape them into meatballs

Boil a full kettle

Add the meatballs to a lightly oiled baking tray and put the tray in the oven for 20-25 min or until they're browned and cooked through

Meanwhile, peel and chop (or grate) the garlic

Top, tail and dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion, chopped garlic and diced carrot to the pan and cook for 5-6 min or until softened

Dissolve the beef stock mix in 400ml [750ml] boiled water and add the balsamic vinegar, Henderson's Relish and chopped tomatoes – this is your tomato stock

Add the farfalle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the farfalle for 8-10 min or until cooked with a slight bite, then drain and set aside

Wash the spinach, then pat it dry with kitchen paper

Once the veg has softened, add the tomato stock, spinach, 1/2 tsp [1tsp] sugar to the pan and cook, covered, for 8-10 min or until thickened – this is your soup base

Once thickened, add the farfalle to the soup base and tear in the basil

Season with a grind of black pepper and mix everything together – this is your farfalle soup