Melt the butter in a large heavy-based pot over medium heat. Allow it to brown slightly, then add the olive oil.
Add the diced onions, sugar and a pinch of salt. Cook gently for 20 minutes, stirring occasionally.
Add the thyme sprigs and continue cooking for another 15 to 20 minutes until the onions are deeply golden, soft and jammy. Be careful not to let them burn.
Stir in the balsamic vinegar, ensuring any caramelised bits on the bottom of the pot are incorporated.
Add the stock and bay leaves. Bring the mixture to a gentle simmer.
In a large bowl, thoroughly combine the beef mince, the finely chopped and lightly browned small brown onion, the egg, breadcrumbs, chopped fresh thyme leaves, and a pinch of salt and pepper.
Roll the mixture into small, uniform meatballs.
While the soup is simmering, place the meatballs on a lined baking tray. 4. Bake at 200°C (180°C fan-forced) for 10 to 12 minutes, until lightly browned. They do not need to be fully cooked through at this stage.
Add the browned meatballs to the simmering soup.
Simmer gently for 1 hour to let the flavours completely combine.
Taste and adjust seasoning with additional salt and pepper if required.
Stir through the cooked risoni, if using.
Ladle the soup and meatballs into bowls and top generously with grated Parmesan or Pecorino. Serve hot with warm crusty bread for dipping.
0 servings