Sticks Celery, sliced
x 200g/7oz tin Chopped Tomatoes
tbsp Fresh Parsley, chopped
small Onion, chopped
1/2 oz Fresh Breadcrumbs
tbsp Plain Flour
To make the meatballs, mince the meat again together with the chopped onion till very fine. Add the breadcrumbs, egg salt
and pepper and mix well. Shape into balls
about 2.5cm/1 inch in diameter, toss in the flour and reserve.
Heat the oil in a large saucepan and the meatballs and brown for 5 minutes. Remove from the pan with a slotted spoon and
Add the butter to the pan and fry onions till soft and transparent. Add the carrots and celery and fry for 5 minutes,
stirring. Sprinkle in any remaining flour cook
for 1 minute, stirring .
Gradually add the stock and bring to the boil, stirring constantly then add the complete contents of the tinned tomatoes, taste
and adjust seasoning if necessary then
cover and simmer for 45 minutes.
Cut the sprouts into halves.
the stock mixture back to the boil, add the noodles, sprouts and meatballs and cook for 10 minutes.
To serve - taste and adjust the seasoning if necessary, stir in the parsley and serve immediately.