Italian meatball soup

Ingredients
* 500g lean beef mince
* 1 small red onion, grated
* 2 garlic cloves, crushed
* 1/2 cup fresh white breadcrumbs
* 1/3 cup basil leaves, finely chopped
* 1/3 cup grated parmesan cheese
* 1 egg, lightly beaten
* 700g bottle (2 3/4 cups) tomato pasta sauce with basil
* 4 cups chicken stock
* 1/2 cup risoni pasta
* 2 zucchini, diced
* 150g green beans, trimmed, cut into thirds
* 1/3 cup grated parmesan cheese and
* crusty Italian bread, to serve

Method
1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.