Poached mini meatballs

Method

1. Place mince, egg, bread crumbs, carrots, onion, parsley and tomato sauce into a bowl and mix together until combined, using clean hands.
2. Use your hands to shape the beef mixture into balls about the size of a golf ball.
3. Place on a tray and refrigerate until ready to cook.
4. In a large pot add the water, stock cube, red onion and tomato.
5. Bring to the boil then reduce heat and simmer for five minutes.
6. Gently add the meatballs and cook over a low heat until they are cooked thoroughly.
7. Divide the salad greens between serving bowls and ladle the meatballs and soup over the leaves and sprinkle with grated cheese.
8. Serve with a wholemeal bread bun.