Side Pannel
Italian Meatball Tomato Soup
Italian Meatball Tomato Soup
- Recipe Submitted by Gelatin on 04/06/2014
Category: Pork, Italian, Soups, Tomatoes
Ingredients List
- For the meatballs
- 1 lb / 500 g mix of ground veal and pork (50/50)
- 2 eggs
- 1 large garlic clove (or 2 small), minced
- â…“ cup grated parmesan
- ¼ cup fresh basil leaves, chopped
- salt to taste
- For the soup
- 2 tsp olive oil, divided
- 1 large onion, chopped
- 3 cups fresh baby spinach leaves
- 3 cups chicken stock
- 3 cups tomato sauce
- 1 14-oz / 400g can crushed tomatoes
- 2 tbsp tomato paste
- 6 tbsp basil pesto
- additional grated parmesan, for serving
Directions
Prepare the meatballs. In a large bowl, add ground meat, eggs, garlic, parmesan, basil and salt. Using your hands, thoroughly mix all the ingredients until combined and well distributed. Form meatballs the size of one tablespoon. You should get about 20 meatballs. To avoid the mixture to be too sticky, keep your hands wet when shaping the meatballs.
Heat one teaspoon olive oil in a large pot over medium heat. Brown half of the meatballs on each side and remove from the pot. Add another teaspoon of olive oil and repeat. You want to make sure your pot is not too crowded so you can easily flip the meatballs without destroying them.
In the same pot, add onion and cook 30 seconds, until fragrant. Add spinach and cook just a few seconds until it starts to shrink.
Transfer the meatballs back to the pot and stir in stock, tomato sauce, diced tomatoes and tomato paste. Cover and simmer on low heat for about 30 minutes or until meatballs are cooked through. Adjust seasoning.
Serve soup in bowls and add one tablespoon of pesto in each bowl. Top with additional parmesan.
Notes:
You can use ground beef or turkey for the meatballs
You can also add small pasta to the soup. If you do, add 1 cup to the pot 10 minutes (more or less according to package direction) before the soup finishes to cook.
This soup is even better the next day.
Heat one teaspoon olive oil in a large pot over medium heat. Brown half of the meatballs on each side and remove from the pot. Add another teaspoon of olive oil and repeat. You want to make sure your pot is not too crowded so you can easily flip the meatballs without destroying them.
In the same pot, add onion and cook 30 seconds, until fragrant. Add spinach and cook just a few seconds until it starts to shrink.
Transfer the meatballs back to the pot and stir in stock, tomato sauce, diced tomatoes and tomato paste. Cover and simmer on low heat for about 30 minutes or until meatballs are cooked through. Adjust seasoning.
Serve soup in bowls and add one tablespoon of pesto in each bowl. Top with additional parmesan.
Notes:
You can use ground beef or turkey for the meatballs
You can also add small pasta to the soup. If you do, add 1 cup to the pot 10 minutes (more or less according to package direction) before the soup finishes to cook.
This soup is even better the next day.
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