Pasta & meatball soup with cheesy croutons

• olive oil↗1 tbsp tbsp
• pack ready-made mini meatballs300g g
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• milk↗300ml ml
• dried oregano↗1 tbsp tbsp
• pasta↗200g g

  shapes

• 8 thin wholemeal baguette↗

  slices

• cheddar↗50g g

  grated

• small bunch basil↗

  torn

Step-by-step instructions

1. 1

   Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.

2. 2

   Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.

3. 3

   When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.