Italian meatball soup

500g lean beef mince 1 small red onion, grated 2 cloves garlic, crushed 1/2 cup fresh white breadcrumbs 1/2 cup finely chopped basil 1 egg, lightly beaten 2 3/4 cups tomato pasta sauce with basil 4 cups quality chicken stock 1/2 cup risoni pasta 2 courgettes, diced 150g green beans, cut into thirds Instructions Step 1 Combine mince, onion, garlic, breadcrumbs, basil and egg in a large bowl. Season with salt and pepper, mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Step 2 Pour tomato sauce, stock and 2 cups water into a deep saucepan. Cover, bring to the boil and then add meatballs and return to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes, uncovered. Step 3 Add risoni and cook for 5 minutes. Add courgettes and beans. Cook for 5 minutes, or until risoni and veges are tender. Step 4 Serve with parmesan and crusty Italian bread.