Thick tomato soup with meatballs
Description
Perfect for lunch. I would call this soup autumn-winter, as it is very hearty, nutritious, and warming. It features a vegetable base, complemented by pasta made from durum wheat and flavorful, crispy meatballs. Want to give it a try? I'm sure you do. So jot down the recipe. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the carrots and rinse them together with the other vegetables. Cook the pasta in advance until done.
- 2
Step 2
Mix the ground meat with salt and all the spices. Mix well. If desired, you can also add a couple of tablespoons of breadcrumbs.
- 3
Step 3
Form meatballs about 3 cm in diameter from the prepared ground meat.
- 4
Step 4
Fry the meatballs in vegetable oil in a pan until golden brown, or bake in the oven until cooked through.
- 5
Step 5
Cut the carrots into small cubes, and do the same with the celery.
- 6
Step 6
Pour boiling water over the tomatoes and let them sit for 5 minutes. Then make crosswise cuts and peel off the skin.
- 7
Step 7
In a heavy-bottomed saucepan, heat the vegetable oil, add the carrots and celery, and warm for a couple of minutes over medium heat.
- 8
Step 8
Add the chopped tomatoes, mix well, gently crushing the tomatoes to release their juice more quickly.
- 9
Step 9
If the tomatoes are not very juicy, add a little water. Season the soup to taste with salt, and add pepper if desired. Cook the soup for 20–25 minutes, until all the vegetables are soft. Then blend the soup using an immersion blender.
- 10
Step 10
Add the cooked pasta and meatballs to the pureed soup. Simmer for another 5 minutes, then serve into bowls.
- 11
Step 11
Ready. Serve with herbs.