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
Units
Scale
- 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