Meatball and tomato soup

Rich and hearty, this soup satisfied my want of a vegetable soup that had some substance. I always make big pots of soup to freeze as a convenient mid-week dinner but I think this soup would even improve in taste the next day. The meaty flavor would intensify overnight in the fridge.

Ingredients: (for 6-8 servings)
For the meatballs

  1. 300g mince beef
  2. 1 clove garlic, minced
  3. 1 egg
  4. Handful bread crumbs
  5. 2 tbl Worcester sauce
  6. Salt and pepper

For the soup

  1. 1 onion, finely chopped
  2. 1 carrot finely chopped
  3. 2 sticks celery finely chopped
  4. Splash white wine
  5. 1 tin tomato paste
  6. 800g tinned tomatoes
  7. Handful torn basil
  8. 1-2 cups chicken or beef stock, depending how thick you like it
  9. Cauliflower florets
  10. Broccoli florets

Method

  1. Make the meatballs first. Mix all the ingredients together well and shape into bite sized balls
  2. Heat some oil in a large heavy-based pot and brown the balls in small batches. Don’t overcrowd the pan or you’ll end up boiling the meat instead of browning them
  3. Set browned meatballs aside in a bowl
  4. In the same pan that you cooked the meatballs in, add the white wine and bring to the boil to release the yummy bits left behind from the meatballs.  Then reduce the heat and add the onions, carrots and celery and gently sweat until softened.
  5. Add the tomato paste and stir to coat the vegetables
  6. Add the tinned tomatoes, stock and half the basil and simmer for 30-40 minutes
  7. Add the cauliflower and broccoli and season to taste
  8. Serve piping hot with some freshly torn basil on top
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

3 responses to “Meatball and tomato soup

  • Rufus' Food and Spirits Guide

    I have a dumb question. What is mince beef? Is it ground beef or mince meat? Whatever it is the soup looks very satisfying. My wife and I often freeze leftover soup too. With just two of us, a big pot is too much.

    • Carolyn Chan

      Not a dumb question at all – probably my error – it’s ground beef 🙂
      The only thing I have found with freezing soup is that you can’t do it with any soup that has potatoes – they don’t thaw and reheat well and seem to go watery. I read somewhere that freezing breaks down the cell walls in potatoes or something similar.

    • rsmacaalay

      Lol Rufus, I was in the same question the first time I step foot here in NZ. I was so used to the name ground beef when I was in Philippines but here they call it minced beef. I guess is the American English vs British English.

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