Creamy meatball vermicelli soup

1
For the meatballs, combine all the ingredients plus 1 tbsp olive oil in a large bowl. Mix really well then form into small equal-sized meatballs. Arrange on a baking tray then firm up in the fridge.
2
Set a large heavy-bottomed saucepan with 1 tbsp olive oil over a medium heat. In batches, cook the meatballs until browned on one side, then flip over to cook on the other side – this will take approx. 10 minutes. Transfer to a plate.
3
Return the pan to the heat. Add the butter and 1 tbsp olive oil. Cook the onions and carrots, with a pinch of salt, for 10 minutes until softening. Pour in the broth, ½ cup water, and the meatballs.
4
Bring to the boil, add the pasta, then reduce to a simmer and cook according to pack instructions until al dente.
5
Reduce the heat to low, pour in the cream then season to serve.

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