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Tomato soup with parmesan meatballs
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in an effortless meal with a delightful main course and an easy dessert. Perfect for those relaxed days.
Ingredients:
  • 750g large cherry tomatoes, halved
  • 80ml (1/3 cup) olive oil
  • 2 x 400g cans whole roma tomatoes
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.00 red bird's-eye chilli, seeded, finely chopped
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 20.00 ml torn basil leaves
  • Garlic croutons, to serve
  • Grated parmesan, to serve
  • 1 slice white bread, crust removed
  • 60ml (1/4 cup) milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g minced pork
  • 150g minced veal
  • 40.00 ml finely chopped flat-leaf parsley
  • 22.20 gm tomato paste
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • 1. Preheat the oven to 150C. Remove seeds from cherry tomatoes by squeezing them gently, then coat them with 2 tablespoons of oil in a bowl. Place the seeded tomatoes, cut-side up, and the drained canned tomatoes in a roasting pan. Roast for 45 minutes until tomatoes start to brown around the edges.
  • Prepare the meatball mixture by soaking bread in milk until soft, then mash it with a fork. Sauté onion and garlic in 1 tablespoon of oil over low heat for 8 minutes until softened. Allow it to cool completely before proceeding.
  • Combine the pork and veal mince, bread mixture, onion mixture, and remaining ingredients in a large bowl. Season generously and mix thoroughly. With damp hands, roll 2 teaspoons of the mixture into balls. Place the balls on a tray, cover with plastic wrap, and chill in the refrigerator for 30 minutes to set.
  • In a saucepan over low-medium heat, gently heat the remaining 2 tablespoons of oil. Add onion, garlic, and chili. Cover with a lid and cook for 10 minutes, stirring occasionally, until the onion is soft.
  • Combine roasted tomatoes, reserved tomato liquid, stock, and basil with onion mixture, stirring until well mixed. Simmer the mixture, season with salt and pepper, and cook for 10 minutes to enhance flavors. Remove from heat and carefully blend the soup in the pan until nearly smooth using a stick blender.
  • In a non-stick frying pan over medium heat, heat the remaining 60ml (1/4 cup) oil. Cook meatballs in 3 batches for about 3 minutes per batch, or until they are golden brown and fully cooked. Place the cooked meatballs on a paper towel to drain.
  • Serve the tomato soup in warm bowls, then top with Parmesan meatballs, garlic croutons, grated Parmesan, and freshly ground black pepper.

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