Instructions: Meatballs:
Combine ingredients for meatballs in a bowl and mix well. Shape large teaspoons full into small balls. Heat oil in a pan and fry meatballs until well browned (like small hamburgers). Remove from heat, drain off excess oil and set aside. You can also cook in on a greased tray in a hot oven for 10 minutes.

Soup:
Wash and dice all the vegetables, cut the bacon and salami into fine strips.

Heat the oil in a heavy saucepan, add the onions, bacon and salami and cook until lightly coloured. Add the remaining vegetables and fry gently for 5 minutes, then add the crushed garlic, sugar and tomato paste and cook a furthur 2 minutes.

Add the chicken stock and chopped whole peeled tomatoes, bring to the boil, then simmer gently for 15 minutes. Add the meatballs and pasta to the boiling stock, and continue to cook until pasta is al dente, stirring regularly.

Season well with salt and pepper and serve hot sprinkled with chopped fresh herbs and parmasan cheese, garlic bread on the side.

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