METHOD:

1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl.
2. Season with salt and pepper.
3. Mix well.
4. Roll tablespoonfuls of mixture into balls. Place on a large plate.
5. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan.
6. Cover.
7. Bring to the boil over high heat.
8. Skim froth from surface.
9. Add meatballs.
10. Return to a gentle boil.
11. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
12. Add risoni and cook for a further 5 minutes.
13. Add zucchini and beans.
14. Cook for 5 minutes or until risoni and vegetables are tender.
15. Ladle soup into serving bowls.
16. Sprinkle with parmesan and serve with crusty Italian bread.