Tomato soup with veal meat balls

Updated: Aug 21, 2018

We like hearty soups that add a good amount of vitamins for our kids after a day in school or outside in the cold. The little meat balls might be a 'Dutch thing' but they are a treat!

Preparation time 1 hour

Serves 8 people


Soup

1,5 kg preferably Uzbek tomatoes (Vkusville or MoscowFresh)

1 small leak

1 large white onion

2 carrots

2 celery stalks

1 liter chicken broth

3 thyme

1 clove of garlic

1 bay leaf

olive oil


Meatballs

500 grams of veal minced meat

1 egg

40 grams of grated cheese

Good handful of chopped parsley and/or basil

Salt&pepper


Heat a large pan on medium heat. Add a tablespoon of olive oil. Chop the onion, leak, celery and carrot finely and place in the pan. Don't worry too much about the specific size because you will blender everything later. Put the lid on for about 10 minutes and stir every now and then until the vegetables have softened. Add the finely sliced garlic and stir for a minute or two. But the vegetables to one side of the pan and put a little extra olive oil on the other side. Fry the tomato purée for a couple of minutes to get rid of the acidity. Chop the tomatoes in four, add them to the pan and stir everything together. Now add the broth and bay leaf turn the heat to high and bring to the boil. Once the soup boils, bring the temperature to low and simmer for 15 minutes.


While the soup simmers you can make the meatballs. Mix all the ingredients, form little balls and put them a side.


Take the bay leaf out of the soup and blender the soup until smooth. We use our hand-held blenders but of course you can use any blender. Add the little meatballs and boil the soup for another 10 minutes (depending on the size of the meatballs) until they are cooked.


We like this soup with crispy bread, a dot of farmers 'cmetana' and some extra finely chopped parsley and/or basil. Our kids love it!


Enjoy!




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