Heat oil in a large saucepan over medium high heat. Add meatballs and cook turning for 4-5 minutes or until browned. Reduce heat to medium low and pour in Leggo’s Pasta Sauce, stock and water. Return to a gentle simmer. Cover and simmer for 10 minutes.
Add risoni and vegetables and continue to simmer, stirring regularly for a further 15 minutes or until vegetables are tender and risoni is cooked.
Ladle soup into serving bowls, sprinkle with parmesan and serve with crusty bread.