Tomato Soup with Meatballs
Our favorite recipe
We have already shared an Italian version and even made a delicious Chinese tomato soup.
But one classic was still missing: Tomato Soup with Meatballs. It was about time we shared our favorite recipe. Let’s be honest, this is the kind of comfort food many of us grew up with. It tastes so much better than anything from a carton or a can. Homemade tomato soup wins every time. You can taste the difference right away. It is richer, made without unnecessary ingredients, and wonderfully creamy thanks to the fresh vegetables.
Roma tomatoes
For this recipe, we use Roma tomatoes. These oval-shaped tomatoes are firmer and contain less moisture, making them perfect for soups and sauces. They have a rich, slightly sweet flavor that really shines after being gently simmered and blended. Roma tomatoes are also a good source of vitamin C, potassium, and lycopene, an antioxidant that helps protect your body’s cells. Not bad for a bowl of soup. If you ask us, tomato soup is always a good idea.
Quick and surprisingly easy
One of the things we love most about this recipe is how little work it takes. Simply cut the tomatoes into chunks, dice a carrot, and cook everything together in a large pot. Then add about 3 cups of hot water along with 1 1/2 vegetable bouillon cubes. That is all you need, besides a shallot and a few garlic cloves. After simmering for a short time, blend the soup until smooth with an immersion blender. By then, your kitchen will already smell like a pot of old-fashioned homemade tomato soup.
Meatballs or not?
The soup is delicious on its own, so if you want dinner on the table quickly or prefer a vegetarian version, the base is already perfect. But if you are in the mood for the classic version, simply make meatballs with 11 ounces of ground beef, an egg, breadcrumbs, and a little nutmeg. Roll them into small balls, add them to the soup, and let them cook for about 10 minutes. We like making them small so there is a meatball in every spoonful.
Serve with warm bread
This Tomato Soup with Meatballs is even better with a warm baguette on the side. Serve it with herb butter, hummus, or tapenade for dipping. It turns the soup into a complete meal that is perfect for busy weeknights or an easy weekend lunch.
Whether you choose the even quicker vegetarian version or the classic soup with meatballs, this recipe never disappoints. And as everyone knows, tomato soup tastes even better the next day, if there is any left.
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Tomato Soup with Meatballs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tomato Soup with Meatballs is made with fresh Roma tomatoes, tender homemade meatballs, and simple ingredients for a rich and comforting bowl of soup.
Ingredients
- 1 2/3 lb Roma tomatoes
- 11 oz ground beef
- 2 garlic cloves
- 2 vegetable bouillon cubes (0.36 oz each)
- 1 fresh whole carrot
- 1 shallot
- 1 large egg
- 3 tablespoons breadcrumbs
- 1 tablespoon tomato paste
- 1/2 teaspoon ground nutmeg
- Olive oil
Instructions
- Finely chop 1 shallot (or onion) and mince 2 garlic cloves. Cut 1 2/3 lb Roma tomatoes into chunks and dice 1 large carrot.
- Cook the shallot and garlic in a splash of olive oil until softened. Add 1 tablespoon tomato paste and cook for another minute.
- Add the diced carrot and chopped tomatoes, stirring for a couple of minutes.
- Pour in 3 cups of hot water and add 1½ crumbled vegetable bouillon cubes. Let the soup simmer gently for at least 5 minutes.
- Meanwhile, make the meatballs. Combine 11 oz ground beef with 3 tablespoons breadcrumbs, 1 large egg, a generous pinch of salt and black pepper, and 1/2 teaspoon ground nutmeg. Roll into small meatballs.
- Blend the soup until smooth using an immersion blender or a regular blender, then return it to the pot. Add the meatballs and let them cook for about 10 minutes.
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Boiling, Sautéing
- Cuisine: Dutch
