Easter is a great time to get into the kitchen. Baking and creating some delicious treats together excites my family almost as much as hunting for the chocolate eggs that miraculously appear on Sunday morning.

If you need a cracker recipe for Hot Cross Buns tomorrow (they are traditionally eaten on Good Friday!) check out my recipe here on Bron Marshall, Classic and Creative Cuisine. It’s a more traditional recipe with raisins, currants and mixed citrus peel. However the fruit; some or all of them! Are easily replaced with dark, milk or white chocolate chips.
That is if you’re afraid the Easter Bunny won’t have organised you enough chocolate treats on Sunday!

With the latest Southerly whipping up the country this week dumping snow along the Southern Alps and it’s foothills, it has been a stark reminder for us on the Mainland that Winter is just around the corner and cooler weather is well on it’s way. It’s the time of year when we all start to crave warmer and heartier meals.

Now everyone needs some warming tucker in their belly to keep the energy and morale levels up and this soup fits the bill perfectly. It’s oh so simple to make, it’s spicy, filling and sure to be a winner with the whole family.
You could make the meatballs with any lean minced meat, beef, chicken or pork and even firm white fish fillets for a lighter meal would work gorgeously.

Thai’mato Meatball Soup – From Bron Marshall
• 600 grams of lean beef mince
• 2 ½ tablespoons of Thai Red Curry Paste
• 1 large free range egg
• A pinch of salt
• 1 tablespoon of olive oil
• 1 large onion, finely chopped
• 1 to 2 cloves of garlic, finely chopped
• 3 cups (750ml) of tomato passata / tomato purée
• 4 cups (1 litre) of quality liquid beef, chicken or vegetable stock
• sea salt and fresh pepper to taste
• Fresh coriander sprigs, sliced spring onions and cherry tomatoes to serve

1. Preheat your oven to 180°Celsius.
2. In a food processor or in large bowl and your hands, rub 1 tablespoon of the Thai red curry paste through the mince with and pinch or two of salt.
3. Add the egg and mix thoroughly, take heaped teaspoonfuls of the mixture and roll into balls.
4. Place the balls on a lined shallow baking dish and bake for 8 to 12 minutes or until they’re holding together and almost – just cooked through.
5. Meanwhile soften the onion and garlic together in a large saucepan with a little olive oil, add the remaining 1½ tablespoons of curry paste and cook for 1 minute or so until fragrant.
6. Pour in the tomato passata and stock and bring to the boil.
7. Add in the cooked meatballs and any juices from the baking dish into the soup and continue to simmer a further few minutes to combine the flavours.
8. Taste and add extra salt and pepper if required.
9. Ladle a few meatballs together with some of the soup broth into warmed bowls and garnish with sprigs of fresh coriander, sliced spring onion and cherry tomatoes if desired. Serves 6.

You can find more of my recipes and delicious photography @ Bron Marshall, Classic and Creative Cuisine.