Turkey meatball tomato risotto soup

Ingredients

• 450 g of turkey mince, from the breast
• 1 red pepper, large
• 1 white onion, large
• 4 tbsp of curly parsley
• 200 g of risotto rice
• 400 g of tinned chopped tomatoes
• 1.5 l boiling water
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 tsp smoked paprika
• 4 tomatoes
• 30 g of Parmesan, grated

Instructions

1. 1

   Divide the turkey mince into 15 even pieces and then roll into balls

2. 2

   Add some olive oil to a large pan and once hot, add the turkey meatballs and cook for 3-4 minutes, turning frequently so they don’t burn. Remove them from the pan and put to one side

3. 3

   Dice the red pepper and onion and add to the pan with a little more oil. Cook for 3 minutes

4. 4

   Add the rice, tinned tomatoes and the diced tomatoes. Pour in 3/4 of the boiling water, the paprika, chopped parsley and seasoning and stir well. Cover and simmer for 12 minutes

5. 5

   Remove the lid from the pan and add the remaining boiling water and the turkey meatballs. Cook for 5 more minutes - you may need to add a little more water if it becomes too dry

6. 6

   Divide between bowls, sprinkle with parmesan cheese and serve with vegetables of your choice or some crusty bread