500 g beef mince

glass of breadcrumbs

2 crushed garlic lobes

1 tsp sea salt

1 tsp black pepper

1 tsp rosemary

1 tsp dried chili

1 egg

2 tbsp milk


olive oil

1 onion- thinly chopped

3 carrots- cut into slices

2 celery stalks- cut

pinch of salt and pepper

pinch of dried chili

3 crushed garlic lobes

500 ml tomato paste

1-1,5 l broth

500 g canned beans

2 handfuls of spinach

grated parmesan


  1. Prepare the meatballs; mix all the ingredients in a big bowl and roll bite- sized balls. Let them rest for 15 minutes.
  2. Pour and preheat a little bit of olive oil in a cooking pot, fry the meatballs, until golden, approximately 2-3 minutes. If it is necessary, separate them in several portions. Then take them out of the pot.
  3. Using the same pot, stew the prepared vegetables- onion, carrots and celery stalks for 3-4 minutes. You can add more olive oil, if necessary. Add all the spices- salt, pepper, chili and garlic. Mix and let the vegetables absorb spices.
  4. As soon as you smell the garlic, add tomato paste to vegetables and heat them for a minute or two. Then add the meatballs, beans and broth. You can always add a bit of boiling water or broth if the soup seems to get too thick. Then put the lid onto the pot partially and let it simmer for about 20- 25 minutes, stirring occasionally.
  5. Add spinach and other herbs if you prefer, like chopped parsley and basil. Taste it and add some more spices, if necessary.
  6. Serve with grated parmesan.



flour tortillas

olive oil

grated favorite cheese


  1. Heat the oven to 180°C.
  2. Cut the tortillas in triangles and sprinkle with oil. If you wish, it is always nice to add some herbs or garlic to the oil. Cover tortillas with the chosen cheese.
  3. Bake until tortillas become softly brown and cheese has melted. After you have let them cool, they are ready to serve.

SUGGESTION: experiment! Add different spices, for instance, paprika. Or- give a try to sweet crisps by adding cinnamon and caster sugar.

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