Tomato soup with meatballs
Description
The uniqueness of this soup lies in the fact that the meatballs are prepared separately from the soup by baking in the oven, and are added to the soup only when serving. If desired, you can also simmer them in the soup for a while to make the meatballs softer. But I'll repeat, the version I'm suggesting is more original and unusual. Now, see my detailed recipe below.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel all the vegetables: potatoes, onion, carrots, and celery root; rinse the tomatoes.
- 2
Step 2
Break the bread into small pieces and soak in milk.
- 3
Step 3
Mix the ground meat with the egg, bread that has been soaked in milk and squeezed, salt, and pepper. Grate the potatoes on a fine grater and add them to the meat mixture as well.
- 4
Step 4
Mix the minced meat thoroughly until a uniform consistency is achieved.
- 5
Step 5
Form small balls from the minced meat and place them on a baking sheet. Bake the meatballs in the oven at 180 degrees for about 20-25 minutes. The meatballs should turn golden on top.
- 6
Step 6
Bring about 2 liters of water to a boil, adding bay leaf to it. Cut the carrot and celery root into small cubes. Add them to the boiling water.
- 7
Step 7
Cut the sweet pepper into cubes and add it to the pot.
- 8
Step 8
Finely chop the onion and sauté in vegetable oil in a frying pan.
- 9
Step 9
Cut the tomatoes and blend them into a puree using a blender. Add the resulting puree to the onion, along with turmeric, and simmer over low heat for 5 minutes.
- 10
Step 10
Then add the tomato sauce to the soup and cook for a few minutes.
- 11
Step 11
For serving, pour the soup into bowls and place the meatballs in it. Serve hot with black bread and fresh herbs.