Tip the beef mince into a large bowl. Coarsely grate in half the onion and 2 of the garlic cloves. Add 1 tsp of the oregano, the breadcrumbs and plenty of seasoning, then crack in the egg. Using your hands, scrunch the flavourings through the meat, then shape into 20 small meatballs. Put into a roasting tin and slide into the fridge to chill while you start the soup.

Finely chop the remaining onion half and the carrots and celery. Get your largest saucepan over a medium heat. Pour in 2 tbsp of the olive oil, then tip in the veg along with a pinch of salt and cook, stirring occasionally, until soft.

Meanwhile finely chop the remaining 3 garlic cloves and cut the rind off the Parmesan. Add the garlic, the remaining 2 tsp of dried oregano and the chilli flakes to the pan and cook for a minute more. Tip in the plum tomatoes, add the Parmesan rind and pour in the stock. Bring the soup to the boil, breaking down the tomatoes with the back of your spoon, then bubble for 10 mins.

Preheat the oven to 200°C.

Brush the meatballs with 1 tbsp of olive oil. Bake in the oven for 12–15 mins until cooked and browned.

Meanwhile drop the macaroni into the soup and cook for 1 min less than stated on the packet instructions. Once cooked, stir in the spinach until wilted, then season the soup to taste.

While your pasta cooks, make the salsa verde. Roughly chop the parsley (stalks and all) and add to a mini food processor along with the capers, the juice of the lemon and the remaining tablespoon of olive oil. Add a tablespoon of water and whizz to a rough sauce, then season to taste with salt.

Divide the soup between four bowls and top each with five meatballs. Add a spoonful of salsa verde to each one and finely grate over the Parmesan to serve.