In a large bowl combine mince, garlic, onion, breadcrumbs, basil and egg. Season and combine well. Roll heaped tablespoons of mince mixture into balls (makes 24) and place on a large plate.
In a large saucepan add passata, stock and 500ml (2 cups) water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add meatballs and cook for 5 minutes. Add chickpeas and zucchini and cook for a further 2 to 3 minutes. Remove from heat and stir through baby spinach. Season.
Ladle soup into bowls and sprinkle with extra basil and parmesan. Serve with bread drizzle with a little olive oil.
Tips
Use silverbeet, kale or English spinach instead of baby spinach.
Goats cheese or feta could be used instead of parmesan.
The meatballs could also be pan-fried, simmered in passata and served with pasta.
